Passover Loukoumades
34
Ingredients
| 1 | cup |
water
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sugar
|
|
| ⅛ | teaspoon |
salt
|
* |
| 1 | cup |
matzo meal
|
* |
| 4 | large |
eggs
large |
|
| 1 | x |
peanut oil
|
* |
| 1 | x |
pistachio nuts
chopped or coarsely ground |
* |
| Baklava syrup | |||
| 3 | cups |
sugar
|
|
| 1 ½ | cups |
water
|
|
| 2 | each |
oranges
juice of, up to 3 |
|
| 1 | each |
lemon
juice of |
|
| ¾ | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
cardamom seeds
, optional |
|
Directions
SYRUP: Bring sugar, water, orange juice and lemon juice to a boil in a deep saucepan.
Cook over low to medium heat until the syrup is thickened and clear, about 30 minutes.
Remove from heat and stir in the spices.
Refrigerate for 12 to 24 hours for best results.
LOUKOUMADES: Combine water, oil, sugar and salt in a saucepan and bring to a boil.
Add matzo meal all at one time. Beating all the while, continue to cook the dough until it pulls away from the sides of the pot and forms a large ball.
Remove from heat and continue mixing for 5 to 10 minutes to help the dough to cool to lukewarm.
Add eggs one at a time, beating thoroughly after each addition.
Drop by heaping teaspoons into hot oil.
They will submerge into the oil and then rise.
Make sure that they fry on both sides and have a uniform golden color.
Dip in syrup and stack on a plate in the shape of a mountain.
Sprinkle with coarsely ground or chopped pistachio nuts.
- may be made with flour other times of the year
Nutrition Facts
Serving Size 470g (16.6 oz)
