Name: Loukoumades
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 250 g plain flour; 7 g instant dried yeast; 1 tbsp caster sugar; ½ tsp fine salt; 250 ml lukewarm water, plus a little extra if needed; 1 tbsp olive oil; Approximately 1 litre sunflower oil, or enough for deep-frying; 120 g runny honey; 1 tsp ground cinnamon; 40 g chopped walnuts, optional

About Loukoumades

Loukoumades are small, airy Greek doughnuts, fried until golden and served warm beneath a drizzle of honey. Crisp on the outside and soft in the middle, they are a favourite sweet treat across Greece, including Corfu.

Ingredients

For the dough

250 g plain flour
7 g instant dried yeast
1 tbsp caster sugar
½ tsp fine salt
250 ml lukewarm water, plus a little extra if needed
1 tbsp olive oil

To fry and serve

Approximately 1 litre sunflower oil, or enough for deep-frying
120 g runny honey
1 tsp ground cinnamon
40 g chopped walnuts, optional

Method

Mix the flour, yeast, sugar and salt in a large bowl. Whisk in the lukewarm water and olive oil to make a thick, sticky batter.
Cover and leave in a warm place for 60 to 90 minutes until bubbly and visibly risen.
Heat the frying oil in a deep, heavy pan to 175°C. Never fill the pan more than one-third full with oil.
Using two lightly oiled teaspoons, carefully drop small portions of batter into the oil. Fry in small batches for 3 to 5 minutes, turning until evenly golden and cooked through.
Lift out with a slotted spoon and drain briefly on kitchen paper. Check the first batch is cooked inside and adjust portion size or frying time if needed.
Warm the honey gently until pourable. Arrange the loukoumades on a plate, drizzle with honey, sprinkle with cinnamon and finish with walnuts if using. Serve immediately.

Plan your visit

Recipe tips

The batter should be sticky and spoonable rather than kneadable.
Use a thermometer to keep the oil close to 175°C; oil that is too hot browns the outside before the centre cooks.
Do not overcrowd the pan.
For a nut-free version, omit the walnuts and check all ingredient labels.
Best eaten immediately after frying.

What to serve with it

Enjoy warm with Greek coffee or unsweetened tea. For a variation, add a little finely grated orange zest to the honey.

The story behind the dish

Loukoumades belong to a long Greek tradition of fried dough sweets. They are popular at celebrations and as an indulgent afternoon treat. In Corfu, you may also encounter local fried dough traditions associated with religious festivities; names, recipes and customs can differ, so these should not be treated as identical dishes.

Where to try it in Corfu

Look for loukoumades at Greek sweet shops, dessert cafés, festivals and seasonal food stalls. Availability varies, so check menus locally rather than assuming a particular venue serves them.

Loukoumades