Loukoumades (honey Balls) Recipe
Traditional Greek dessert topped with Distilled Greek honey, cinnamon and chopped walnuts.
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Ingredients
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Batter
For frying
Syrup & toppings
Finishing (optional)
Method
Batter
- 1
Bloom yeast
In a small bowl, combine warm water (about 105–115°F / 40–45°C) and 1 tablespoon granulated sugar. Stir in active dry yeast and let sit 5–8 minutes until foamy and fragrant.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon fine sea salt until evenly distributed.
- 3
- 4
Form batter
Pour the wet mixture into the flour and use a wooden spoon or spatula to mix until a smooth, thick, slightly sticky batter forms. Scrape down the sides; batter should be more like a thick pancake batter, not a dough (add up to 1–2 tablespoons water if too thick).
- 5
- 6
Second rest (optional for lighter texture)
After the initial rise, gently stir the batter to deflate slightly, cover again and let rest 15–20 minutes. This helps texture and makes scooping easier.
Syrup & toppings
- 7
Make honey syrup
While the batter is resting (or during the second rest), combine 1 cup distilled Greek honey, 1/4 cup water and 2 tablespoons granulated sugar in a small saucepan. Warm over low heat, stirring gently to dissolve the sugar and thin the honey slightly. Do not boil vigorously; maintain a gentle simmer for 3–4 minutes to meld flavors. Remove from heat and stir in 1 teaspoon lemon juice to balance sweetness. Keep warm or at room temperature.
- 8
Prepare toppings
Toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 2–3 minutes, shaking occasionally, until fragrant and lightly browned. Let cool. Combine 1/2 teaspoon ground cinnamon with the toasted walnuts, or reserve the cinnamon for dusting if you prefer. Set aside.
Frying & assembly
- 9
Heat oil
Pour 3–4 cups neutral oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small drop of batter — it should sizzle and rise slowly without burning immediately.
- 10
Portion batter
Have a slotted spoon, two teaspoons or a small ice-cream scoop ready. Lightly oil the spoon(s) or dip them in water to prevent sticking. Scoop rounded teaspoons (or small melon-balls) of batter and gently drop into the hot oil, 6–8 at a time depending on pot size. Do not overcrowd; leave space for expansion.
- 11
Fry until golden
Fry the loukoumades, turning occasionally, until golden brown on all sides, about 2.5–3.5 minutes per batch. Adjust heat as necessary to keep oil near 350°F so they cook through without over-browning. Use a slotted spoon to transfer fried honey balls to a wire rack set over a baking sheet or to paper towels briefly to drain excess oil (about 30 seconds).
- 12
Coat with honey
Working in small batches, immediately dip or spoon warm honey syrup over the hot loukoumades so syrup soaks into the surface. Place coated loukoumades on a serving plate. For a more saturated finish, let them soak briefly (30–60 seconds) in a shallow bowl of warm syrup, then remove with a slotted spoon.
- 13
Finish and serve
Sprinkle the warm, syrup-coated loukoumades with toasted chopped walnuts and a light dusting of ground cinnamon. Optionally dust with a little powdered sugar. Serve immediately while warm and crisp outside, tender inside.