4 medium potatoes
30gr fresh yeast (1 ½ cakes)
2 cups lukewarm water
4 cups flour
oil for frying
TOPPING:
honey
ground cinnamon
Cook potatoes and push through a fine strainer. Crumble yeast in one cup of lukewarm water. In a large bowl, mix the yeast mixture with the rest of the ingredients. Add a little more water if necessary to obtain a smooth batter. Cover and leave to rise in a
warm place until doubled in bulk.
Stir well and drop teaspoonfuls of mixture into deep hot oil - fry only 5 or 6 at a time. Turn loukoumades until golden, remove with a slotted spoon and drain on absorbent paper. Warm honey and pour over the puffs. Sprinkle with cinnamon and serve hot.
Note: loukoumades may be served topped with icing sugar or dipped in syrup.
NB: Dip the teaspoon in a cup of cold water each time, before dipping in batter, so that the batter will not stick on the teaspoon
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www.fanosgreekcuisine.com
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