It’s a little embarrassing to admit that I have a recipe for a “cheater’s” version of a loukoumades recipe posted before one for the traditional (and actual) method. Oh well, you’ll still like them anyway!
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If you’re not familiar with loukoumades, then you’ll be in for a real treat when you have them for the first time. Most people compare them to doughnut holes, and though they are similar, it’s not entirely the same. Loukoumades are traditionally made from a yeast based batter that is dropped by spoonful into hot oil for frying. They are then drizzled with a honey syrup, dusted with cinnamon and sprinkled with chopped walnuts. Yes, they taste as amazing as they sound.
As worthy as they are of the time to make them the traditional way (and it isn’t really long), it does take some advanced planning and that’s not something I’m always good with. But there is a way to get around it to have a suitable substitute in case you’re craving the delicious flavor or want to have a quick treat to serve. Now, you should know that you should never try to pass these off as the “real deal”, but at the same time, no one will turn you down if you offer them these anyway!
Quick & Easy Loukoumades Recipe
Ingredients
- 1 or more packages of ready to bake biscuit dough
- oil for frying
- honey
- water
- cinnamon
- chopped walnuts
Directions
Remove the biscuits from the package. I usually cut the standard sized ones in half, and the large ones into thirds. Roll the pieces into balls and set aside.
Make the honey syrup by mixing 1 part water with three parts honey (for example 1/4 cup water and 3/4 cup honey). Place the mixture into a small sauce pot and warm gently. Keep the syrup covered and warm, but do not allow it to get hot enough to boil.
Put the oil into another pot so that it’s at least an inch deep. Heat the oil until it reaches about 350 F, it’s best to have a thermometer to help keep track of the temperature. Adjust your stove’s settings to maintain the heat as steady as possible. Using a slotted spoon place a few of the dough balls into the oil at a time. You don’t want them crowded as it will be hard to keep the temperature where it needs to be. Use the spoon to keep the dough moving around so that they cook evenly on all sides. Once the dough has fried to a golden brown color, remove them with the slotted spoon and place them on a plate lined with a paper towel to absorb the excess oil.
After the loukoumades have drained, place them into the pot with the honey syrup and thoroughly coat them. Remove them from the honey syrup and place into bowls that they will be served in. Sprinkle with cinnamon and chopped walnuts. They are best served immediately while still hot. Enjoy!
Mostly Greek 
po po po… as Yiayia would say.
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