Vegan Lokma (Turkish Honey Fritters)
These delightful golden-fried dough balls are crispy on the outside and wonderfully soft inside. Soaked in a sweet, aromatic syrup, they offer a perfect bite-sized dessert experience. This vegan version ensures everyone can enjoy this traditional treat.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,005 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 2.5 cupall-purpose flour
- 7 gactive dry yeast
- 1 tbspgranulated sugar
- 0.5 tspsalt
- 1.75 cupwarm water
frying
- 4 cupvegetable oil
syrup
- 2 cupgranulated sugar
- 1 cupwater
- 1 tbsplemon juice
- 1 pcscinnamon stick(optional)
garnish
- 0.5 tspground cinnamon(optional)
Equipment
saucepan · slotted spoon · deep pot · thermometer · measuring cups · measuring spoons · large bowl · kitchen towel · whisk
The method
Step by step
- 1
First, prepare the syrup: combine the granulated sugar, water, and lemon juice in a small saucepan. Add the cinnamon stick if using.
About 2 min
- 2
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until slightly thickened. Remove from heat, discard the cinnamon stick, and let the syrup cool completely.
About 10 min
Cook’s note: The syrup must be cold when the hot lokma are added, otherwise they will become soggy.
- 3
In a large bowl, combine the active dry yeast, granulated sugar, salt, and warm water. Stir well.
About 2 min
Cook’s note: Ensure the water is warm, not hot, to activate the yeast without killing it.
- 4
Gradually add the all-purpose flour to the wet ingredients, mixing until a smooth, sticky batter forms. It should be thinner than bread dough, closer to a thick pancake batter.
About 5 min
Cook’s note: Mix thoroughly to avoid lumps.
- 5
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for at least 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 6
Once risen, gently stir the dough to deflate it slightly.
About 1 min
- 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 8
Dip a spoon in the hot oil. Then, using your hand, squeeze a small portion of dough through your fist, forming a small ball. Scoop it off with the oiled spoon and carefully drop it into the hot oil.
Cook’s note: Work in batches to avoid overcrowding the pot, which can lower the oil temperature.
- 9
Fry the lokma for 3-5 minutes, turning occasionally, until they are golden brown and puffed up.
About 5 min
- 10
Remove the fried lokma with a slotted spoon and immediately transfer them into the cold syrup. Let them soak for 1-2 minutes, stirring gently to ensure they are fully coated.
About 2 min
- 11
Transfer the soaked lokma to a serving plate. Repeat the frying and soaking process with the remaining dough.
About 5 min
- 12
Garnish with ground cinnamon if desired and serve warm or at room temperature.
About 1 min
Per serving
Nutrition
- Calories
- 1,004.9kcal
- Protein
- 8.6g
- Carbs
- 185.3g
- Fat
- 27.1g
- Fibre
- 3.4g
- Sugar
- 124g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover lokma in an airtight container at room temperature.
They are best eaten fresh; reheating is not recommended as they can lose their crispness.
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