Loukoumades
Loukoumades are often called the ancestor of the modern doughnut, with roots stretching back to ancient Greece, where honeyed fritters were awarded to the victors of the original Olympic Games as one of the earliest recorded prizes for athletic achievement. The name is believed to derive from the Arabic word for a soft, sweet morsel, reflecting centuries of culinary exchange around the eastern Mediterranean. Made from a simple yeasted batter, the dough puffs into light, airy spheres the moment it hits hot oil. What sets loukoumades apart from other fried dough is the drenching in warm honey syrup immediately after frying, which seeps into the porous interior rather than sitting only on the surface. Street vendors and neighborhood loukoumatzidika still fry them fresh to order across Greece, finishing each portion with cinnamon, crushed walnuts, or sesame seeds. They remain a beloved treat at festivals, name days, and casual gatherings, eaten warm within minutes of leaving the fryer.
Ancient Olympic treat
Honeyed fritters were once awarded to victors of the ancient Olympic Games.
Soaked, not drizzled
Warm honey syrup seeps deep into the porous dough right after frying.
Cinnamon and walnuts
A finishing dust of cinnamon and crushed walnuts adds crunch and warmth.
Best eaten warm
Loukoumades are fried to order and taste best within minutes of leaving the oil.
Ingredients 4 servings
- 500g all-purpose flour
- 7g active dry yeast
- 1 teaspoon sugar
- 350ml lukewarm water
- 1/2 teaspoon salt
- Vegetable oil, for deep-frying
- 300ml Greek honey
- 1 teaspoon ground cinnamon
- 50g walnuts, crushed, for topping
How to make it
- 1Dissolve the yeast and sugar in the lukewarm water and let the mixture rest for ten minutes until it turns foamy on top.
- 2Whisk the flour and salt into the yeast mixture gradually, beating until a thick, sticky, pourable batter forms with no dry lumps remaining.
- 3Cover the bowl with a towel and let the batter rise in a warm spot for about an hour, until it has doubled and bubbles rise slowly to the surface.
- 4Heat vegetable oil in a deep pot to around 180 degrees Celsius, checking the temperature with a small test drop of batter.
- 5Scoop the batter with a wet spoon or your wet hand and drop small rounds directly into the hot oil, frying in batches so the pot is never crowded.
- 6Fry each batch for two to three minutes, turning occasionally, until the dough balls are puffed and deeply golden all over.
- 7Drain briefly on paper towels, then plunge the warm loukoumades straight into warm honey syrup and pile them on a plate with a dusting of cinnamon and crushed walnuts.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
