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Course

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DIY

Source: Chef George Geary | Category: Deep-Frying

Loukomades (Greek Fried Dough Balls)

These little dough puffs will melt in your mouth. They are popular in Mediterranean countries and a treat during Hanukkah. Canola oil’s high heat tolerance is ideal for frying the dough.

Loukomades (Greek Fried Dough Balls) recipe made with canola oil by George Geary

Ingredients

  • Dough
  • 1 cup warm water (100 °F/40 °C) 250 mL
  • 2 Tbsp active dry yeast (about 2 packages) 30 mL
  • 1/4 cup granulated sugar 60 mL
  • 1/2 cup warm 2% milk (100 °F/40 °C) 125 mL
  • 3 eggs
  • 1/3 cup canola oil 75 mL
  • 4 cups all-purpose flour 1 L
  • 1 tsp salt 5 mL
  • 3 cups canola oil (for frying) 750 mL
  • Glaze
  • 1/2 cup honey 125 mL
  • 1/2 cup water 125 mL
  • 2 tsp cinnamon 10 mL
  • 1 tsp ground nutmeg 5 mL
1 cup warm water (100 °F/40 °C)2 Tbsp active dry yeast (about 2 packages)1/4 cup granulated sugar1/2 cup warm 2% milk (100 °F/40 °C)3 eggs1/3 cup canola oil4 cups all-purpose flour1 tsp salt3 cups canola oil (for frying)1/2 cup honey1/2 cup water2 tsp cinnamon1 tsp ground nutmeg

Instructions

  • 1. In small bowl, pour warm water, sprinkle yeast and sugar on top and whisk to dissolve. Let stand for 6 minutes until it starts to bubble.
  • 2. In large bowl, add warm milk and yeast mixture. With wooden spoon, beat in eggs and canola oil. Add flour and salt, mixing to form wet dough.
  • 3. Cover with plastic wrap and let sit in draft-free space for 45 minutes or until double in size.
  • 4. Stir dough down and re-cover and let double again in bulk, about 30 minutes.
  • 5. Meanwhile, using deep fryer or wok, heat canola oil to 375 °F (190 °C). Use deep-frying thermometer.
  • 6. Dip spoon in warm water then scoop 1 Tbsp (15 mL) dough to form ball and repeat until 4-5 balls have been formed. Dough will be very tacky so make sure you dip spoon in water after each ball. Add 4-5 balls to fryer at time and fry until golden brown on bottom and then, using wooden or metal spoon, roll them over to cook other side, about 3 to 4 minutes per batch.
  • 7. Remove dough balls from oil and drain on paper towels. Repeat until all dough has been fried. Between batches, you may want to stir dough, as it will rise.
  • Meanwhile, in small saucepan, heat honey and water to create glaze. Drizzle on top of fried loukomades. Sprinkle with cinnamon and nutmeg.

Yield

about 48 loukomades

serving size

3 loukomades

nutritional analysis

Per Serving

Calories290
Total Fat15 g
Saturated Fat1.5 g
Cholesterol35 mg
Carbohydrates35 g
Fiber1 g
Sugars13 g
Protein5 g
Sodium160 mg
Potassium80 mg

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