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Loukoumades Greek honey puffs piled high with walnuts

Crispy Greek honey puffs with cinnamon and walnuts

Loukoumades

Loukoumades

30 minEasy

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

6

30 puffs

Difficulty

Easy

Cost

Budget

$

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Loukoumades

Crispy Greek honey puffs with cinnamon and walnuts

Light, airy Greek donut holes fried until golden and immediately drenched in warm honey syrup, then sprinkled with cinnamon and crushed walnuts. Irresistibly addictive.

15m

Prep Time

15m

Cook Time

30m

Total Time

6

Servings

Easy

Difficulty

Budget $

Cost

Mediterranean CuisineDessertDairy-Free
Sarah Chen
Sarah Chen

April 13, 2024(Updated April 13, 2026)

Loukoumades are Greece's answer to donut holes—cloud-light fried puffs soaked in warm honey that are impossible to eat just one. They have been a Greek street food tradition for over two thousand years.

Why This Recipe Works

The yeast-risen batter creates an incredibly light, airy interior inside the crispy shell. Drenching them in warm honey syrup immediately after frying allows the syrup to soak in.

Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 cup warm water
  • 1 cup honey, warmed with a splash of water and lemon
  • Vegetable oil for frying
  • Ground cinnamon, crushed walnuts for topping

Instructions

  1. 1

    Mix flour, yeast, a pinch of salt, and warm water into a smooth batter. Cover and let rise 1 hour until bubbly.

  2. 2

    Heat oil to 350°F. Drop tablespoon-sized balls of batter into the oil using two spoons.

  3. 3

    Fry in batches for 3-4 minutes, turning once, until puffed and deep golden brown.

  4. 4

    Drain briefly on paper towels, then immediately dip in warm honey syrup.

  5. 5

    Pile on a platter and sprinkle generously with cinnamon and crushed walnuts. Serve warm.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream

Substitutions

HoneyMaple syrup or agave nectar

Honey is traditional but any liquid sweetener works

WalnutsPistachios or sesame seeds

Pistachios are a beautiful and delicious alternative

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • The batter should be thick but scoopable—not as thick as dough, not as thin as pancake batter.

  • Dip in honey while still hot so the syrup absorbs into the crispy shell.

Storage

Best eaten immediately. Loukoumades lose their crispness within a few hours.

Reheating

Re-fry briefly or warm in a 375°F oven for 5 minutes. Re-drizzle with warm honey.

Nutrition Facts

Per serving (0mg) · 6 servings

Calories260
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein4g
Carbohydrates8g
Fat44g
Fiber45mg
Sugar1g
Sodium28g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make the batter ahead?
Yes, refrigerate the batter overnight after rising. Let it come to room temperature before frying.
What else can I drizzle on them?
Chocolate sauce, Nutella, or rose water syrup are popular modern toppings.

Explore More

More Mediterranean RecipesMore DessertDairy-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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