Fritters in Honey Syrup


Fritters in Honey Syrup

Have you ever find yourself in a situation which you have plenty of something but do not know what to do with it? I am not talking about work to be done or your overflowing “to do” list but a more tangible or let me say “edible” stuff. I felt this way some weeks before when my sister came up with a whole big honey comb sent by one of her grateful patients who was a beekeeper. Comb was full of insanely delicious wildflower honey derived from the nectar of many types of flowers with intense flavor. It was the purest honey I have ever tasted up to now and good part is that I had lots of it.

Honeycomb

You can distinguish a high quality honey by its consistency and taste. A good quality honey should have less water content making it denser. Most common test is to pour a small amount of honey into a glass of water and observe what happens. If it dissolves easily in water than your honey is most probably diluted but if it settles at the bottom and form a lump it has a higher chance to be pure. A genuine honey has a more distinct taste compared to the ones blended with corn syrup or other artificial sweeteners. As for the color; there are three categories: light, amber and dark. The darker it gets the more mineral content it has; however color is not a direct indicator of quality. Some producers add molasses to make honey look darker but anyone with a fair gustatory sense might easily tell the difference.

Honey Bee

Sitting in front of a big chunk of wildflower honey, I started to think about recipes that might be done with it and suddenly the taste of a toothsome dessert revived on my palate, fritters in honey syrup.

This is a traditional recipe from Aegean side of Turkey; however you’ll come across with its variations in Greece and Middle East too. It is a doughnut like dessert called “Lokma” in Turkish which means “bite”. In Greece they call it as Lokmades. Even though the batter looks like simple yeast dough, ending up with the right consistency to form a sphere like shape in the frying pan is quite difficult. I prepared the same batter with different amount of ingredients six times and one thing was common among all, they all failed! I was about to give up and carry on with some other dessert but I couldn’t help giving one last chance. Voilà! Being stubborn like a goat finally rewarded at my seventh attempt; incredibly delicious fritters with crispy outer shells and soft inner parts as they were supposed to be.

Fritters in Honey Syrup

If you do not have the right recipe in hand (my version turned out to be a good one after all my research and development efforts) most probably you will end up with a puffy and soft fritters soaked in frying oil but do not worry I won’t let you fail.

First of all, you should be very careful about not overmixing the batter. If you overmix, gluten will develop in the batter and you will end up with bread like fibred texture and a soft outer shell, with almost no crispness. Another important point is to make your syrup ready and to cool it down to room temperature before you start frying.

Cardamom

For the syrup I used honey and sugar combination and also add cardamom seeds, a few cloves and another must have: cinnamon stick, to end up with an enriched flavor. Normally syrup should be plain but I am so happy with the result that I can honestly claim that this is an improved version of a traditional dessert. So get ready to spice up!

Ingredients (makes 8 servings)
For the batter

  • 200ml (6.76 fl. oz) warm water
  • 280g (9.87 oz) all purpose flour
  • 4 tablespoons liquid vegetable oil + 2cups for frying
  • 1 egg
  • 1 teaspoon instant dry yeast
  • 1 teaspoon confectioners’ sugar
  • A pinch of salt

For the syrup

  • 1 ⅓ cup water
  • 1 cup granulated sugar
  • ⅓ cup good quality honey
  • Zest of one lemon
  • 10 cardamom seeds
  • 2 cloves
  • 2 cinnamon sticks

Instructions

1. Combine all ingredients for the syrup in a saucepan and boil until it thickens. (Around 10 minutes).
2. Strain syrup into a bowl and cool it down to room temperature.
3. Combine dry ingredients (flour, instant yeast, salt, confectioners’ sugar) in a bowl and blend.
4. Mix warm water, oil and egg in another bowl and then pour on the dry ingredients.
5. Mix with a fork until they are roughly combined and form a soft batter. Pay attention not to overmix.
6. Cover with a stretch film and keep it in a warm place for about 2 hours or until the batter doubles in volume. You will end up with a soft and sticky batter.
7. Pour 2 cups of vegetable oil in a frying pan and place on high heat. When the oil becomes hot enough for frying turn the level of heat to normal.
8. Immerse a small spoon in hot oil and take a small piece of batter with it. Then quickly leave it in the frying pan by paying attention not to elongate the batter. You may completely submerge the batter in frying oil which will help you to make round shaped fritters. Do not panic if first few fritters end up with a strange shape, you will progress on the second round.
9. Fry both side of the fritters until they gain a golden color (A few minutes).
10. Take fritters out of the pan and directly throw into cold syrup. Mix with a slotted spoon for a few seconds and transfer to a serving plate. Serve immediately while they are still warm, you may sprinkle more cinnamon according to your preference.

, , , ,

  1. #1 by Esa - April 19th, 2010 at 03:35

    Ozhan,

    The pictures look heavenly, thumbs up! Thank you for the great recipe, I will definetely try it. The secret, I believe, is to have the right amount of ingredients to get the perfect texture. As Alton Brown said ” Cooking is both an art and science” Since your recipe is tested six times, I won’t shy away to try homemade lokmas anymore:-)

  2. #2 by Ozhan - April 19th, 2010 at 08:19

    Esra, thanks a lot for the compliments :) I completely agree with Alton Brown on that, sometimes I feel like I am conducting delicious experiments in a science lab:)

  3. #3 by zarpandit - April 28th, 2010 at 21:05

    inanmıyorum! sen lokma dökmüşsün resmen! hayır ben yapılacaklar listeme bile korkudan alamazken ustelik :) ) utandım ya :) ) 7.denememde yazmıssın ama denemeye kalkman bile alkışı hakediyor :)

    bu arada fotograflarına bayılıyorum ya mukemmelsin..

    ps: ben ballarıyla pekmezleriyle unlu bolgelerde bazı kişilerin evde glikozdan bal yapanları duydum artık ustune konusmuyorum :)

  4. #4 by Ozhan - April 29th, 2010 at 18:12

    Sorma Zarpandit, aslında basit bir tatlı gibi görünse de yapmaya kalkınca hiç de kolay olmadığını deneye yanıla öğrendim ben de. Hem çıtır çıtır hem de şekli düzgün hale getirmek için denemediğim versiyonu kalmadı. Sonuncusu güzel oldu olmasına ama uzunca bir süre adını bile duymak istemiyorum galiba :)

    Balla ilgili söylediğinde çok haklısın, ağacın, çiçeğin olmadığı yerlerde arıların yakınına şekerli su koyarak bal görünümlü ama balla ilgisi olmayan birşey üretmelerini sağlıyorlar. İnsanlar şöyle dursun hayvanları bile kandırıyoruz yani.

  5. #5 by Stilize - April 29th, 2010 at 22:50

    Oz,
    Masalsı anlatımın, muhteşem resimlerin, becerin ve tarifelerin ile Stilize seni konuk etti:) Stilize okuyucuları da seni takip etmeye başlayacak:)
    Sevgiler.
    http://stilize.blogspot.com

  6. #6 by özge - April 29th, 2010 at 22:53

    tarif süpr lokmanları şekerle değilde balla şerbetlemen ayrı güzel, fotograflar yine şahane. bir tadına bakmadık o da güzeldir eminim.
    bal konusunda ise tartışmalar piyasada çok ama ben bu sene muğladan gelen petek çiçek balının tadını unutamam.

  7. #7 by Ozhan - May 2nd, 2010 at 18:49

    Stilize, bu güzel jest için teşekkürler tekrar :) Giydiklerimiz kadar yiyecekleri nasıl sunduğumuz da yaşam stilimizin bir parçası sonuçta. Stilize takipçilerinin hayatlarını biraz daha lezzetli hale getirmelerine yardım edebilirsem ne mutlu!

    Özge, tadı da gerçekten güzeldi. Yıllar önce Cunda’da uğruna iskeledeki motoru kaçırdığım çıtır lokmalar gibi oldular sonunda. Dediğin gibi kaliteli ve gerçek balın tadı da tıpkı bu lokmalar gibi unutulmuyor.

  8. #8 by Grace - June 3rd, 2010 at 17:02

    Yummy!!
    That sounds so good!!
    I am going to have to try this one out.
    Thanks for sharing it!

  9. #9 by Ozhan - June 3rd, 2010 at 18:39

    Thank you Grace, I hope you’ll like it :)

  10. #10 by mandalinarosa - February 16th, 2011 at 14:57

    gözüm döndü, bu resimde aklım kaldı veee dünden beri sayıkladığım lokmayı bu öğlen aldım, enfesti , çıtır çıtır, tarçınlı, afiyetle yedik güzel oldu. ama o kadar çok yemişimki midem yanıyor. cunda dan sonra bu ikinci kez lokma alışım, fotoğraflar nasıl sulandırdıysa ağzımı bi anda lokma fanı oldum yahu…

  11. #11 by Ozhan - March 2nd, 2011 at 23:23

    Afiyet olsun Mandalinarosa, istediğin gibi bir lokma tatlısı bulmana sevindim gerçekten.

(will not be published)

  • Recent Posts

    • Chestnut-Rum Cream Roulade

    • Beetroot Soup

    • New Year Marshmallows

    • Alaçatı, a weekend escapade…

    • Full-Flavor Vegetable Stock

    • Farewell to Winter Tart

    • Pumpkin Whoopie Pie with Elderberry Flavored Cream

    • Pesto Crepe with Mimolette Cheese Filling

    • Cooking in Paris

    • Sautéed Chard in Potato Pancakes

    • Ginger & Green Apple Macaron for the New Year

    • Baked Sea Bass with Vegetables

    • Big News!

    • Fine Dining in Paris

    • Blackberry-Ginger Sorbet

    • Fresh Green Beans with Tomato Sauce

    • Pastry hopping in Paris

    • Chocolate-Coconut Ice Cream with Oatmeal Cookies

    • Summer Fizz with  Fruits

    • Sour Cherry Jam 2.0

    • Mascarpone Cream with Berries

    • Chocolate Monster Cake

    • Strawberry-Rhubarb Crumble

    • Fritters in Honey Syrup

    • The Green Things Soup