Loukoumades (Honey Fritters)
You can sprinkle the loukoumades with some crushed walnuts before serving. Loukoumades are best eaten on the same day they are made.
Serves: 18Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 1½ Tbsp. active dry yeast
- 1½ cups lukewarm milk, divided
- 4 cups all-purpose flour
- ½ tsp. salt
- 3 cups vegetable oil
- 1 cup good-quality Greek honey
- 1 Tbsp. grated lemon zest
- In mixing bowl, dissolve yeast in 1 cup lukewarm milk; cover bowl with cloth and let stand 10 minutes to allow yeast to rise.
- Gently add flour and salt to mixing bowl in stages; continue to mix well.
- Sparingly add remaining milk while continually mixing. Resulting batter should end up as soft and sticky dough, soft enough to be able to drop from a spoon.
- Cover mixing bowl with cloth and place in warm spot to rise 2 hours or until it has doubled in bulk and has bubbles forming on surface.
- When dough has risen, heat oil in deep pan. You will need a teaspoon and a cup of cold water for this part. Dipping the teaspoon into water before using it to spoon up portions of dough will ensure it does not stick to the spoon.
- Drop teaspoonfuls of dough directly into hot oil. Fry each batch of dough balls until they puff up and achieve a golden brown color. Remove from oil with slotted spoon and set on platter lined with paper towels to drain a couple minutes.
- Place loukoumades on serving platter and drizzle honey to cover. Sprinkle with lemon zest and serve immediately.