I’m a sucker for Greek desserts, and I first had these honey-dipped balls of fried dough at the Fall Festival at St. Demetrios Greek Orthodox Church in Northeastern Baltimore County. I can’t trace the origins of this particular recipe. I’ve seen other recipes for loukoumades that call for yeast or have a pâte à choux base, like beignets.
2 cups flour
1/2 cup yogurt
5 tablespoons sugar
1/8 teaspoon salt
5 tablespoons oil
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, slightly beaten
Oil for frying
Honey Syrup (recipe below)
Mix all ingredients (except oil for frying) together with a wooden spoon. The dough should be very soft; if too thick, add a little more yogurt.
Heat oil in deep fryer to 350 degrees. Take a half tablespoon of dough, and lightly drop it into the hot oil so that dough forms a round ball. When dough balls are golden brown, about 3 minutes, take them out of the oil and drain on paper towels. They are now ready to be dipped in the honey syrup. Makes approximately 2 1/2 to 3 dozen loukoumades.
Honey Syrup
1 cup honey
1/2 cup water
1/4 lemon, with peel
Put all ingredients in a saucepan; bring to a boil. Remove pot from heat. Place fried dough balls in honey syrup, leaving them in the syrup for about 30 seconds. Remove and sprinkle with cinnamon or chopped nuts. Loukoumades are best if eaten the same day they are made.
