Loukoumades are Greece ancient answer to the donut - golden spheres of yeasted dough dropped into hot oil and fried until they puff into perfectly round, crispy-shelled, hollow-centered fritters. They are the oldest recorded sweet in Western culture, awarded to Olympic winners in ancient Greece. Fresh from the oil, the hot fritters are immediately drizzled with wildflower or thyme honey, dusted with cinnamon, and scattered with crushed walnuts, creating the perfect contrast of hot crispy exterior and warm, pillowy interior.
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Dissolve the yeast in 1/4 cup of the warm water with a pinch of sugar. Let sit for 10 minutes until foamy and active - if the yeast does not foam, it is dead and must be replaced.
In a large bowl, combine the sifted flour, salt, and sugar. Make a well in the center and add the yeast mixture and remaining warm water. Beat vigorously with a whisk or wooden spoon until a smooth, elastic batter forms - it should be thicker than pancake batter but still pourable.
Cover the bowl with a clean towel and let rise in a warm place for 1 hour until doubled and very bubbly.
Heat the oil in a deep pot to 375F. Use a thermometer - temperature control is critical. Too cool and the loukoumades absorb oil and are greasy; too hot and they burn outside while staying raw inside.
Using two wet spoons or a small ice cream scoop, drop spoonfuls of batter into the hot oil. They will sink, then rise and puff dramatically as the yeast in the batter reacts to the heat. for 3 to 4 minutes , turning, until uniformly deep golden brown.
Remove with a slotted spoon and drain briefly. Immediately pile onto a plate and drizzle generously with honey, scatter crushed walnuts over the top, and dust with cinnamon. Loukoumades must be eaten hot - they lose their magic within minutes of .
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