Loukoumades are bite-sized, deep-fried, honey-drizzled, cinnamon-sprinkled, and served warm for breakfast and snacks here in Greece. I fried my first batch last week, thanks to some helpful tips, and popped little bites between all my meals and trips in and out of the house. Energy bites, you know? And I’ve been told that these sweet morsels were awarded to the OG Olympic winners in the OG Olympic Games. So if you’d like to get a little closer to Heaven, or Elysium I should say, these are the way.
Deep fried donut bites, drizzled in honey and sprinkled with cinnamon. Loukoumades are the dessert, breakfast, snack you won't be able to stop popping into your mouth. Bite-sized for happy eating.
- 100 grams all-purpose flour
- 25 grams cornstarch
- 4 grams active dry yeast
- 1/4 teaspoon salt
- 1 tablespoon honey
- 140 grams water 95 - 115F
- lemon zest
- Sunflower, Grapeseed, or Vegetable Oil for frying
- 125 grams water
- 100 grams sugar
- 1 slice lemon
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 tablespoon slivered almonds
In a medium bowl, combine flour, cornstarch, yeast, salt, honey, water, and lemon zest. Stir to combine. Cover tightly with cling form and leave in a warm, dry place to develop.
While the dough develops, make the honey syrup. Combine water, sugar, honey, and lemon slice in a deep skillet over medium heat. Stir until sugar has dissolved. Once sugar granules have dissolved, allow syrup to come to a full boil. Boil for 5 minutes. Remove immediately from heat and pour into a cool bowl. Syrup should be room temperature when poured over the donuts.
Add frying oil to a deep skillet or a pot. The oil should be about 2-inches deep and about 2 inches from the top of the pan to avoid spitting and burns. Once the oil has reached 350F, or when a small amount of dough added to the oil sizzles, remove cling form from dough.
While oil heats, line a large plate with paper towels or clean kitchen towels to absorb excess oil from the donuts.
Add dough to hot oil 1 tablespoon at a time, keeping the donuts small. Don't add any more to the pan than can comfortably float on the top without bumping against each other. Fry 2-3 minutes, then flip and fry the other side an additional 2-3 minutes. Remove donuts from pan and place on lined plate. Repeat with remaining dough.
When all donuts are fried, drizzle cooled honey syrup over hot donuts. Sprinkle with cinnamon and slivered almonds. Serve hot.
Just as tasty with a chocolate drizzle or even cheese and bacon for a more savory (and American) spin.
This is another recipe that will easily double if needed.