Recipe for Donuts (For 10 Servings)
Ingredients:
• 300g all purpose (plain) flour
• 700g village flour
• 1 teaspoon dried yeast
• Salt (pinch)
• 1 tablespoon sugar
• 60g instant mashed potato powder + 300 ml water or fresh potatoes, boiled and mashed
(almost ½ of a kilo)
• 600 ml warm water
Instructions
1. In a large bowl mix all the ingredients together (first the solid ones and then the liquids, finally the mashed potatoes).
2. When the dough is ready, let it rise in a warm place for 30 minutes.
3. Knead the dough, let it rest then knead again.
- Heat the oil. Working in batches, slide balls of the batter (about the size of a heaped
teaspoon) into the hot oil, making sure not to crowd the pan. The balls will puff up and float to the surface. Turn occasionally, until the batter is a crisp, golden brown on all sides, about 3-4 minutes.
5. If you want to avoid using sugar, you may serve loukoumades with honey and walnuts, instead.
6. Complement loukoumades with vanilla or mastic ice cream.
Chef’s Tips:
- Instead of mashed potatoes or potato powder you can make loukoumades with white, boiled rice (mashed).
- In the old days loukoumades were called ‘xerotiana’ and the only ingredients used were all purpose flour and water. They were served either with honey or carob syrup or grape molasses. Later sugar was also used.
Seasonal Food Commodities
Vegetables / Salad / Herbs:
Dill, coriander, broccoli, beetroot, radishes, parsley, rocket, cabbage, celery, spinach,
fennel, avocado, cauliflower, lettuce, carrots, celery
Fruit:
Oranges, lemons, tangerines, grapefruit, pomelo, mantores (Cypriot type of tangerine), bananas
Nuts / Pulses:
Raisins, walnuts, almonds, chestnuts, lentils, white beans, louvi (black-eyed beans), dried broad beans
Fish:
Trout, octopus, mullet
Poultry / Meat:
Turkey, pork, beef, lamb, goat
Traditional Dishes:
Delicacies: village sausages, hiromeri, lountza, posirti
Desserts: bourekia, daktyla, galatopoureko, loukoumades, shiamishi, pompes, shamali, spoon sweets