Loukoumades

Loukoumades are Greece’s answer to the doughnut, and honestly they might have the original beat. These little puffs of yogurt-based batter fry up crisp and golden on the outside while staying impossibly light and airy within.

The batter is simple but clever. Yogurt provides tang and moisture, orange zest adds a bright citrus perfume, and a splash of brandy brings warmth. After resting for 90 minutes, the baking soda goes to work, filling the batter with bubbles that expand in the hot oil to create that signature puffy texture.

Serve them warm, drizzled with honey thinned with a little water, then showered with cinnamon, chopped nuts, or toasted sesame seeds. They don’t last long on the plate.

Chef Tips

• The batter should be the consistency of thick pancake batter. Too thin and the puffs flatten; too thick and they stay doughy inside.
• Oil temperature matters. Too cool and they absorb oil and turn greasy. Too hot and the outside burns before the center cooks through. Aim for around 350°F (175°C).
• Use two spoons to drop the batter: one to scoop, one to push it off into the oil.
• Warm the honey and thin it with a splash of water so it pours easily over the hot puffs.

Variations

• Replace brandy with ouzo for a more traditionally Greek anise flavor.
• Top with crushed pistachios and a drizzle of rose water syrup for a Middle Eastern twist.
• Dust with powdered sugar instead of honey for a simpler, drier finish.