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PREP 1h
COOK 40min
RESTING 50min
READY IN 2h 30min
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This recipe adapted from the gastronomy book Turkish Cuisine With Timeless Recipes shows how to prepare lokma fritters the traditional way.
220g (7.75 oz) all-purpose flour, sifted
1⁄4 tsp salt
200 ml (3/4 cup + 1 tbsp + 1 tsp) water, lukewarm
10g (⅓ oz) fresh yeast
1 tsp confectioners' sugar
FOR FRYING
1 L (4 cups + 4 tbsp) olive oil or sunflower oil
FOR SYRUP
1 kg (2.2 lbs) sugar
600 ml (2 ½ cups) water
1 slice lemon
TO GARNISH
1 tsp cinnamon
To prepare the syrup, boil sugar and water in a large saucepan, stirring for 10 minutes. Add a slice of lemon, remove from the heat, and leave to cool.
To prepare the dough, mix flour and salt in a small bowl.
In a separate bowl, mix half of the water, yeast, and confectioners' sugar and stir. Then add the remaining water and flour and salt mixture and knead the dough well until incorporated. The dough should be sticky and moist.
Place the dough in a pot three times the size of the dough, cover with a lid, and leave to ferment for 30 minutes.
Heat the oil over medium heat in a wide, deep saucepan.
With your hand, scoop up as much of the dough as you can. Keeping the upper fingers lax, gently squeeze the dough so that a small glob emerges. Catch this with the tip of an oil-dipped teaspoon and drop it into the hot oil.
Repeat this process of adding dough balls to the hot oil until all the dough is used.
Increase the heat and stir to ensure that all the dough balls fry evenly.
Remove the dough balls with a perforated ladle; place in the sugar syrup to coat and leave for 5 minutes.
Transfer to a serving plate. Garnish with cinnamon.
Serve hot or lukewarm.
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