Loukoumades (deep-fried fritters with honey syrup)

36 fritters

Ingredients

Quantity Ingredient
SYRUP:
1 cup Sugar
½ cup Honey
½ cup Water, warm
1 tablespoon Lemon juice, fresh
FRITTERS:
1 Active dry yeast package
pinch Sugar
1½ cup Water, lukewarm; 110 to 115
;degrees (F)
3 cups Flour, all purpose
½ teaspoon Salt
½ cup Milk; lukewarm 110 to 115
1 Egg
Vegetable shortening; for
;deep fat frying

Directions

Syrup:

To make the syrup, combine the sugar, honey, water and lemon juice in a small saucepan and cook, stirring constantly, until the sugar dissolves. Increase the heat to high and cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 220 on a candy thermometer, or until the syrup thickens sufficiently to coat a spoon lightly. Pour the syrup into a bowl or heatproof pitcher and set aside to cool.

Fritters:

In a small, shallow bowl, sprinkle the yeast and a pinch of sugar over ¼ cup of the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as an unlighted oven) for 8 to 10 minutes, or until the mixture doubles in volume.

Combine the flour and salt in a deep mixing bowl, make a well in the center and pour in the yeast, milk and 1 cup of lukewarm water. Drop in the egg and stir the center ingredients together with a spoon.

Then slowly incorporate the flour and beat vigorously until the batter is smooth and just thick enough to hold its shape in a flexible ribbon when the spoon is lifted from the bowl. If the batter is too rigid, beat in up to ¼ cup more lukewarm water, a tablespoon at a time. Drape a kitchen towel loosely over the bowl and set aside in a warm, draft free place for about 45 minutes until the batter doubles in bulk.

Preheat the oven to 200 degrees, and line a large shallow roasting pan with a double thickness of paper towels.

In a deep fat fryer with a frying thermometer or an electric deep fryer or saucepan, heat 3 to 4 inches of oil or shortening until it reaches a temperature or 375. Dip a tablespoon in cold water, scoop up a level measure of the batter and, with another spoon push it into the hot oil. Repeat until you have made 6 fritters, dipping the spoons into the cold water before scooping each measure of batter.

Turning the fritters frequently with a slotted spoon to keep them apart, fry them for 2 or 3 minutes, or until golden brown. Transfer them to the lined pan to keep warm in the oven while you fry the remaining fritters.

To serve, mound the fritters on a large platter and pour the syrup evenly over them. Or, if you prefer, pass the syrup separately in a pitcher. Loukoumades are sometimes served sprinkled with ground cinnamon or chopped nuts.

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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 04-28-95

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