Lokma (Golden Fritters)


  • 1½ cups sugar
  • 2 cups water
  • 1 teaspoon lemon juice
  • 1 teaspoon active dry yeast
  • 1½ cups warm water
  • Pinch of sugar
  • 2 cups flour
  • 1 Tablespoon unsalted butter, melted
  • Pinch of salt
  • Oil, for frying (preferably peanut oil)


  1. Make the syrup by simmering the 1½ cups sugar and 2 cups water for 5 minutes.
  2. Stir in the lemon juice, bring to a boil, and set aside.
  3. To make the dough, dissolve the yeast in the warm water with a pinch of sugar, and leave in a warm place for 10 minutes until frothy.
  4. Put the flour in a large bowl, make a well in the center, and put in the butter, salt, and yeast mixture.
  5. Mix into a batter and beat for 5 minutes, using an electric mixer fitted with a dough hook or a paddle. (Alternatively, knead it for about 8 minutes.)
  6. Cover and let rise for 1 to 2 hours.
  7. Heat the oil for deep-frying (a small square of bread should brown in 30 seconds).
  8. Keeping the heat at medium, drop small balls of dough into the hot oil.
  9. Drop 5 or 6 lokma into the oil, depending on the size of the pan, but do not crowd them.
  10. They should immediately rise to the surface and puff up. Stir them to ensure an even browning.
  11. They should brown in 3 or 4 minutes.
  12. Drain on paper towels, then dip them briefly into the syrup mixture.
  13. Serve warm or cold.
Makes 6 to 8 servings.


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