- 473.18 ml lukewarm water
- 236.59 ml lukewarm milk
- 2 package dry yeast
- 946.36 ml flour (or enough until a thick, pancake-like batter consistency is reached)
- 14.79 ml sugar
- 2.46 ml salt
- 29.58 ml oil
- oil (for frying)
- 236.59 ml honey (Greek thyme honey is best, and authentic)
- 59.14 ml water
- finely chopped walnuts (optional)
- sesame seeds, toasted (optional)
Directions See How It's Made
- Dissolve the yeast in the lukewarm water.
- Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
- Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
- Heat the oil for frying in a saucepan on the stove until very hot.
- Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
- Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
- Dip the spoon in oil, every time the dough starts to stick on it.
- Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
- Keep making more fritters in this way.
- When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
- Sprinkle them with chopped walnuts and sesame seeds.
- Serve immediately.
- To make honey syrup.
- Heat honey and water in a small saucepan and skim off any froth that may form on top.
- Boil for 5 minutes together and pour over fritters.