Loukoumades! All times classic dessert!

Loukoumades is one of these Greek traditional dishes that we are all in love with. For most of us it is part of our culture and family menus, for others is simply a delight that can be enjoyed at any time of the year.

Simple and quick to make it has always been a great solution for all Greek housewives with unexpected guests especially in the winter months. While in some areas of the country Loukoumades are a must for certain days of the year!

Prep time: 1h & 10min | Cook time: 1h | Total time: 2h & 10min

INGREDIENTS

FOR THE MIXTURE

  • 1 kg all-purpose flour
  • 50g fresh yeast or 2 packets active dry yeast
  • 450-500 ml tepid water
  • 10g salt

FOR COOKING

  • Approx 500 ml Greek olive oil – for deep frying

FOR SERVING

  • Cinnamon to taste
  • Greek Honey to taste
in Love with the Med - Loukoumades
Loukoumades

INSTRUCTIONS

In a large glass dissolve the yeast in the tepid water, along with the salt.

Use a large bowl, add in the flour and the dissolved yeast and mix with your hands. Then start adding tepid water slowly slowly until the mixture become thick and foamy (a texture similar to that of a milkshake)

Cover the bowl and let the mixture rest in a warm place for at least 1 hour where it will rise.

Put the 500 ml oil in a deep pan and heat. Make sure that the oil takes over only half of the pan’s depth.

Turn the mixture in the bowl a few times with your hands.

Take a handful of dough and, with your hand in a fist, squeeze until the dough comes out as a ball between your thumb and index finger. Using a tablespoon which you have dipped in a glass of cold water, scoop this ball and place in the deep pan to fry. Repeat this several times depending on the size of your pan but remember NOT to crowd the pan.

Loukoumades will puff up and float to the surface. You then should turn them occasionally, until batter is a crisp, golden brown on all sides which takes about 3 to 4 minutes.
Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed.

Place drained puffs on warm platter and keep warm.

To serve individual portions, place 4 or 5 loukoumades on a plate drizzle honey over and dust generously with cinnamon.

Loukoumades are best if eaten warm, the same day and even better at the time they are made.

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