Loukoumades
Tiny honey-drowned doughnuts, crisp outside and hollow-light inside. Traditionally the dough proves for an hour; this batter version uses baking powder and yoghurt and gets you there before the honey warms up.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Whisk the flour, baking powder, salt and sugar together, then stir in the yoghurt and milk to a thick, sticky batter and let it sit 5 minutes.
Heat the oil in a deep saucepan, filled no more than a third of the way up, to 170C; a teaspoon of batter should rise and sizzle within 2 seconds.
Drop walnut-sized spoonfuls of batter into the oil, 6 at a time, and fry for 3 minutes, turning them so they colour evenly and puff into little spheres.
Lift onto kitchen paper with a slotted spoon and repeat with the rest of the batter, letting the oil come back up to temperature between batches.
Warm the honey with 1 tbsp water for 20 seconds, pour it over the hot loukoumades, and finish with cinnamon and walnuts. Eat immediately; they wait for no one.
Read all that and thought “absolutely not”?
Completely fair. Loukoumades is sitting in the Greek kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Greek kitchen
Lemon, oregano and a suspicious amount of feta.