In the charming streets of Greece, it's almost as if an unwritten rule exists, ensuring that every tourist-laden thoroughfare boasts a delightful vendor crafting the irresistible loukoumades. These golden orbs of sweetness hold a special place in the hearts of Greek Jews, particularly during Hanukkah. As the festival of lights unfolds, households across Greece are filled with the enticing aroma of these delectable treats frying to perfection.
Loukamades share a resemblance to the famous Sufganiyot, both being fried balls of sweet dough. However, the Greek variation introduces a unique twist. Loukoumades rise just once, resulting in a texture that strikes the perfect balance between light and indulgent. What truly sets them apart, though, is the finishing touch—a delicate drizzle of honey that adds a touch of sweetness without overwhelming the senses.
Ingredients
For the loukoumades
- 1 cup lukewarm water 240g /8.5 oz.
- 1 cup lukewarm milk 240g/ 8.5 oz.
- 2 tablespoons sugar
- 15 grams active dry yeast 0.5 oz.
- 3 ¼ cup all-purpose flour 450g /16 oz.
- 1 teaspoon salt
- 4 tablespoons olive oil
- Vegetable oil for frying
To garnish
- 1/4 cup honey 350g/ 13 oz.
- Chopped pistachios
Nutritional Facts
Instructions
- In a large bowl add water, milk, sugar and yeast. Stir with a whisk until the yeast dissolves completely and wait for 5 minutes. Add flour, salt, and olive oil. Whisk for about 2 minutes or until the mixture becomes a smooth batter. Whisk until the mixture has no lumps.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.
- In a medium sized deep frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil on a medium heat until hot. Test if the oil is hot enough by dipping in some of the dough of loukoumades. If it sizzles the oil is ready. A more accurate way is to use a kitchen thermometer and measure the oil to be at 160°C/320°F.
- Dip a tablespoon or cookie scooper in some oil, shake it a bit to remove any excess. It is best to dip the spoon in oil and not water. Using the spoon, scoop up the batter and let it drop into the hot oil. Repeat this procedure until the pan is comfortably filled. You should dip the spoon in the oil and shake off every time, so that the batter doesn’t stick to it.
- While they are frying, use a slotted spoon to push them into the oil and turn them on all sides, until golden brown. Place the loukoumades on paper towels to drain. Repeat with the remaining dough.
- Place drained loukoumades on a serving platter. Drizzle with honey and sprinkle pistachios.
Video
Not just Greek. These came from Spanish and Portuguese Jews who migrated to Greece and Turkey after the Inquisition. My family is from Izmir and we make them too.