Loukoumades are light, airy puffs of dough are fried, then coated in a sweet honey syrup. Greeks traditionally served these fritters as dessert, but they’re equally delicious at breakfast!
In celebration of the release of My Big, Fat Greek Wedding 2, today’s Sunday Supper is themed Greek recipes! What a fun challenge! I don’t often eat Greek food. I have a weird issue with nuts. I’m not allergic, but I can’t eat most whole nuts, as it causes stomach upset. Nut butters and nut oils don’t cause any issues.
But I did love the original movie My Big, Fat Greek Wedding. I saw it twice in theaters, and bought it on DVD the second it was available. I think it’s a hilarious movie. So, as you can imagine, I’m really excited to see the sequel.
For my Greek dish, I chose a fried pastry called “loukoumades.” The dough is very simple, consisting of water, yeast, milk, flour, sugar, and salt. After the batter is mixed and the dough rises, you portion it by the scoopful and fry it in oil, then, coat it in a sweetened honey syrup. Delicious!
To start, you’ll need a deep, heavy pot, such as an enameled cast iron Dutch oven, as seen in the photo above. You’ll also need a deep-fat-fry thermometer or a candy thermometer. If your oil is not hot enough, your dough won’t cook through, and if it’s too hot, your dough will burn. On the side, you’ll need a baking sheet pan lined with a few layers of paper towel, and a wire cooling rack laid over top.
The batter is not like typical yeast bread dough. It’s very loose and foamy, almost like very thick pancake batter. Dip a medium-sized cookie scoop in some water, then scoop out some batter. The water will prevent most of the batter from sticking to your scoop.
Depending on the size of your pot, you’ll need at least 4 cups of canola oil, or more if you have a bigger pot. You need at least 2 inches of oil in your pot. Food that’s being deep-fried needs plenty of room. Despite my large pot, I only fried four or five fritters at a time. In addition, overcrowding the fryer can lead to a big drop in your oil’s temperature, meaning your fritters won’t cook through.
When cooking your honey syrup, watch it carefully. As it boils, it will bubble up vigorously. Use at least a medium-size saucepan to give it room without bubbling over. Pour it over the fritters immediately, as it will thicken and harden as it cools. If you choose to use walnuts as garnish, sprinkle them on immediately after your pour on the syrup, so they stick before the syrup hardens.
- ½ cup of water (100 to 110 degrees F)
- ¼ oz active dry yeast
- 1½ cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ½ cup room-temperature milk
- At least 4 cups canola oil, for frying
- ¼ cup water
- ¼ cup honey
- ¼ cup sugar
- 3-inch cinnamon stick
- Pour the water in the bowl of a stand mixer. Sprinkle the yeast over top, and stir with a fork until well-combined. Let stand for 5 minutes.
- Add the remaining ingredients, and beat on medium-high speed with the paddle attachment for 2 minutes.
- Cover the mixing bowl with plastic wrap and clean kitchen towel, and set aside to rise for at least 1 hour.
- Pour the frying oil into a deep, heavy pot. Heat to 350 degrees. Line a baking sheet with paper towels and place a wire cooling rack over top.
- Using a medium-size cookie scoop, portion three to five balls of dough (depending on the size of your pot) into the hot oil and fry on all sides until light golden brown. Remove with a slotted spoon to the prepared cooling rack. Repeat until all the batter is fried.
- Combined the syrup ingredients in a medium saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes, until the mixture thickens. Discard the cinnamon stick, then immediately pour over the fritters. Serve immediately.
Slightly adapted from My Greek Dish
Discover more delicious Greek recipes!
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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