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Loukoumades, delicious little mouthfuls of dough…

Baklava may be the most well-known Greek recipe here in North America (for a reason – it’s delicious), but it’s not the only Greek dessert worth trying.  Let me introduce you to Loukoumades! You can thank me later.

If you love donut holes, you will not want to pass on a plate full of sweet, delicious loukoumades, also called lokma, which is Greek for “mouth full”. I don’t know about you, but I love anything fried – but fried dough? I’m there every time. 

Lokma are easy to make, pair perfectly with other common dessert items, and will please a crowd. If you can deep fry, you can make lokma quickly and easily! Read on.


Lokma is a traditional Greek recipe dating all the way back to Greek antiquity, but these scrumptious dough balls are also found in Arab countries like Turkey, India, and Pakistan. The main difference being how they are topped.

What are loukoumades?

Crispy and golden on the outside, soft and fluffy on the inside, these deep fried balls of dough are a staple in Greece.  Try them once and you’ll understand why.

Fried Loukoumades with powdered sugar
Greek Loukoumades

The sweet honey balls are similar to a North American donut hole. Made with a yeast dough, oil, and sweetened with either simple syrup or honey, or topped with powdered sugar.

Serving and Enjoying a Batch

Lokma are usually served in hot honey or syrup and topped with cinnamon. There are variations – like chocolate drizzled – that you wouldn’t want to miss. If “warmer” spices are more your flavor, they can also be topped with cardamom or saffron. They are often combined with ice cream or gelato for a decadent dessert course. Warm lokma with a scoop of homemade vanilla ice cream might just be better than apple pie a la mode!  

Loukoumades might sound exotic, but fried mouthfuls of dough have been around for centuries. Some believe the manna mentioned in the Bible might have been similar to lokma, and it’s our love of food that ties us all together. Comfort food, especially dessert, is a common thread for every culture. 

What’s more, Lokma are easy to make. Easily adapted for a variety of tastes, serve them on a dessert platter for a fun, new addition.

I don’t know anyone that would pass on something as simple as fried dough, sugar and honey. Do you?

Let’s get to the recipe!

Fried Loukoumades with powdered sugar


Honey coated golden balls of fried yeast dough. Golden and Crisp on the outside, light and fluffy on the inside. The Greek dessert Loukoumades are the perfect mouthful.
5 from 2 votes
Course Dessert
Cuisine Greek
Servings 6


  • 4 ½ teaspoons 2 packets active dry yeast
  • 1 cup warm water at 100 degrees
  • ½ cup warm milk
  • ¼ cup sugar
  • 1 teaspoon salt
  • cup butter room temperature
  • 3 eggs room temperature
  • 4 cups flour
  • ½ cup honey
  • ½ cup water

Oil, for frying (about 4 cups)

    Cinnamon, for garnishing

      Powdered sugar, for garnishing


        • Stir yeast into warm water and allow to bloom for 5 minutes.
        • Meanwhile, in a large mixing bowl, beat together the milk, sugar, and salt until the sugar has dissolved.
        • Add the yeast and mix until combined.
        • To the bowl, add the butter and eggs. Beat to combine.
        • Slowly add the flour, scraping down the sides as needed, until the mixture creates a soft dough.
        • Cover the bowl and allow to rest in a warm area free of drafts for 30 minutes to 1 hour or until doubled in size.
        • Meanwhile, add honey and water to a small saucepan. Bring to a boil over medium heat and allow to boil for 2 to 3 minutes, stirring as needed. Remove from heat and allow to cool.
        • Heat oil in a large, heavy-bottomed pot over medium heat until a toothpick or bamboo skewer inserted into the boil bubbles.
        • Prepare a large baking sheet with paper towels for draining the cooked balls. Place a bowl of water close to your frying station to keep your tools and/or hands wet.
        • To create small (approximately 2 inches) balls, use a 1 tablespoon scoop or your hands to scoop small portions of dough, create a ball and carefully drop into the oil. Cook on one side for about 2 to 3 minutes before flipping. Some balls will flip themselves as they cook. Balls will double in size and should be browned on both sides when done.
        • In small quantities, roll balls in honey syrup and then transfer to your serving dish. Drizzle with any remaining honey syrup. Top with cinnamon and/or powdered sugar prior to serving. Serve immediately for best results.


        Serving: 2g
        Keyword Loukoumades
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        Lara Brooks

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