Loukoumades recipe
information
A sweet, mouth watering, Greek fritter pastry.
for the syrup
1 cup + 2 tbsp (225 g) caster sugar (superfine granulated)
175 g (6 oz) clear honey
60 ml {4 tbsps) lemon juice
thinly pared rind of 1 lemon
1/3 cup (3 fl oz) 90 ml water
175 g (6 oz) clear honey
60 ml {4 tbsps) lemon juice
thinly pared rind of 1 lemon
1/3 cup (3 fl oz) 90 ml water
for the fritters
20 g (3/4 oz) fresh yeast
1 cup (8 fl oz) 250 ml lukewarm water
3 cups (330 g) plain flour
1/2 level tsp (2.5 ml) salt
1/3 cup (3 fl oz) 90 ml lukewarm milk
1 egg, beaten
oil for deep frying
chopped walnuts
1 cup (8 fl oz) 250 ml lukewarm water
3 cups (330 g) plain flour
1/2 level tsp (2.5 ml) salt
1/3 cup (3 fl oz) 90 ml lukewarm milk
1 egg, beaten
oil for deep frying
chopped walnuts
method
1. Put the sugar, honey, lemon juice, rind and water in a heavy saucepan and heat gently, stirring, until the sugar dissolves.
2. Increase the heat and boil, until the syrup reaches 104°C (220°F).
3. Remove the rind and leave the syrup to cool.
4. Blend the fresh yeast with a little of the lukewarm water.
5. Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast, milk and remaining water.
6. Add the beaten egg and stir well with a spoon. Beat vigorously until the batter is smooth, and just thick enough to hold its shape.
7. Cover with oiled polythene and leave to rise for about 45 minutes until double its size.
8. Heat the oil to 190°C (175°Fj.
9. Dip a metal spoon in cold water and use it to scoop a level spoonful of batter into the oil.
10. Cook for 3-4 minutes. Drain on absorbent kitchen paper and keep warm.
11. When all the fritters are cooked, pour the syrup over them and sprinkle with chopped walnuts.
2. Increase the heat and boil, until the syrup reaches 104°C (220°F).
3. Remove the rind and leave the syrup to cool.
4. Blend the fresh yeast with a little of the lukewarm water.
5. Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast, milk and remaining water.
6. Add the beaten egg and stir well with a spoon. Beat vigorously until the batter is smooth, and just thick enough to hold its shape.
7. Cover with oiled polythene and leave to rise for about 45 minutes until double its size.
8. Heat the oil to 190°C (175°Fj.
9. Dip a metal spoon in cold water and use it to scoop a level spoonful of batter into the oil.
10. Cook for 3-4 minutes. Drain on absorbent kitchen paper and keep warm.
11. When all the fritters are cooked, pour the syrup over them and sprinkle with chopped walnuts.
serving amount
makes about 14
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