Loukoumades (Fried Honey Balls)
Switch up the nuts by using almonds. Try serving these little doughnuts with melted Nutella or chocolate sauce.
Serves: 10Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 2 cups sugar
- 1 cup water
- 1 cup honey
- 1 1⁄2 cups tepid water
- 1 Tbsp. brown sugar
- 2 1⁄4 cups vegetable oil, divided
- 1 Tbsp. active dry yeast
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornstarch
- 1⁄8 tsp. salt
- 1 1⁄2 cups chopped walnuts
- 1⁄4 cup ground cinnamon
- Bring the sugar and 1 cup of water to a boil in a medium pot over medium-high heat. Then reduce the heat to medium and let it cook for 10 minutes. Add the honey, and allow the syrup to cool to room temperature and reserve it.
- In a large bowl, combine the tepid water, brown sugar, 1⁄2 cup oil, and yeast. Set the mixture aside for 7 to 10 minutes to allow the yeast to activate. In another large bowl, combine the flour, cornstarch, and salt. Using a large wooden spoon or your hands, stir the flour mixture into the yeast to form wet dough. Cover the dough and let it rise in a warm place for 2 hours. The dough will be spongy.
- Set up a frying station: a glass of water, a teaspoon, and a deep frying pan. Heat 2 cups oil in a deep frying pan over medium-high heat until the oil’s temperature reaches 350°F. Adjust the heat to keep the temperature at 350°F while frying. Take a handful of dough in your palm, squeeze a small amount of dough onto the teaspoon (dunk the teaspoon in the water every so often), and drop the dough into the oil. Repeat with remaining dough. Fry for 3 to 4 minutes.
- Immediately after frying each batch, drop the loukoumades in the reserved syrup. Allow them to soak up the syrup for 3 to 4 minutes, and then place them on a rack over a baking pan to drain. Catch the excess syrup in the pan, and then add it back to the syrup bowl.
- Serve the loukoumades topped with the walnuts and cinnamon. Serve them warm or at room temperature.