Lokma

Traditional Turkish fritters: balls of yeasted batter fried until crisp outside and fluffy inside, then dipped in cold syrup. Often shared at gatherings and street celebrations.

Ingredients

• 250 g (2 cups) white flour
• 380 g water (250 g lukewarm for the batter, 130 g for the syrup)
• 7 g (1 packet) dry yeast
• 3 g (1/2 tsp) salt
• 70 g sunflower oil (the amount absorbed; deep-frying needs more in the pot)
• 205 g (1 cup) sugar
• 3 g (1/2 tsp) lemon juice

Instructions

1. 1

   For the syrup, bring the sugar and 130 g water to a boil and simmer over medium heat for 8 minutes; add the lemon juice, boil 1 more minute and let cool completely.

2. 2

   Mix the flour, dry yeast and salt in a bowl; gradually add the 250 g lukewarm water and beat by hand or with a spoon for 5 minutes into a smooth, loose batter.

3. 3

   Cover and leave in a warm place for about 1 hour, until doubled.

4. 4

   Heat the sunflower oil in a deep pot over medium heat to 170-175 °C.

5. 5

   Squeeze the batter through your fist so a ball forms between thumb and forefinger, scoop it off with a wet spoon and drop it into the oil.

6. 6

   Fry, turning, for 3-4 minutes until golden on all sides; lift out with a slotted spoon and drain for a few seconds.

7. 7

   Drop the hot lokma into the cold syrup, let them soak for 1-2 minutes and transfer to a serving plate.

Nutrition

Per serving