Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Loukoumades

Greek Honey Puffs, Loukoumades with Honey and Walnuts

This loukoumades recipe makes Greece's favourite honey puffs: little balls of yeasted dough fried until crisp outside and airy inside, then drowned in warm honey and dusted with cinnamon and chopped walnuts. They are best eaten hot, with honey running down your fingers. One serving is about 175 g, six puffs.

Loukoumades are among the oldest sweets in the Mediterranean. Ancient Greek writers, including Athenaeus, describe enkrides — dough fried in oil and eaten with honey — and tradition holds that honey cakes like these were given to victors at the ancient Olympic Games. The same fried dough travelled through the medieval world as luqmat al-qadi, described in 13th-century cookbooks, and every country around the eastern Mediterranean now has its own version: in Turkey it is lokma, the same dish under a different name. The Greek form stayed honey-forward, served with cinnamon and walnuts, and it remains a festival sweet — in many regions it is fried for Saint Andrew's Day on 30 November, and it is a staple of fairs and celebrations across the south of Greece.

Pairs well with: Greek coffee and a glass of cold water

Provenance

Greece flag Greece

Greek Celebration Classic

Mediterranean & Italy

Time Dedication

1h 35m

75m prep • 20m cook

Batch Yield

4 Servings

533 kcal per serving

1 serving ≈ 175 g

Technical Skill

Intermediate

Medium (Yeast Dough)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Festivals, name days, fairs, family celebrations, Saint Andrew's Day (30 November), dessert tables Cost: Low — about $1–2 per serving at home
Tags: Sweet Vegetarian Fried
Loukoumades — golden honey puffs drizzled with honey and sprinkled with chopped walnuts, on a wooden board

Greek Celebration Classic

Photo: Alpha, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Good loukoumades are judged by the contrast: crisp and golden outside, hollow and steaming inside, with honey that soaks in rather than pooling on the plate.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 35m
P

Prep Stage: Mix the Batter, Let It Rise

75 Mins • Mixing + 60 Min Rise

Dissolve the 7 g yeast in 60 ml of the warm water with 1 tsp sugar and leave 10 minutes until foamy. Stir the yeast mixture, the remaining 140 ml warm water, the 30 g sugar and 3 g salt into the 250 g flour until you have a thick, sticky batter — thicker than pancake batter, too soft to knead. Cover the bowl with a cloth and leave in a warm place for 60 minutes, until doubled and bubbly. Meanwhile, warm the 120 g honey gently and chop the 30 g walnuts.

Maestro Tip: The batter should fall slowly off a spoon in a thick ribbon. If it is stiff, add a spoonful of water; if it runs like cream, add a spoonful of flour.

  1. 1

    Heat the Oil

    5 Mins Oil at 175°C (350°F)

    Heat the oil in a deep, heavy pan to 175°C (350°F) — use a thermometer, or drop in a crumb of batter: it should sizzle and rise at once. Keep a small bowl of water beside the pan for wetting your spoon.

    Oil that is too cool makes greasy puffs; oil that is too hot burns the outside before the inside cooks.

    Done when: The oil shimmers and a test crumb sizzles and rises immediately.

  2. 2

    Fry the First Batch

    8 Mins Oil at 175°C (350°F)

    Wet a tablespoon, scoop up a walnut-size ball of batter and push it off into the oil with a wet finger. Repeat, frying 8 to 10 puffs at a time so the pan is not crowded. Fry for 3 to 4 minutes, turning once, until deep golden all over. Lift out with a slotted spoon and drain on paper.

    Wet the spoon between every scoop — dry metal sticks to the batter and makes ragged puffs.

    Done when: The puffs are deep golden, round and puffed, and they feel light when lifted.

  3. 3

    Fry the Rest

    7 Mins Oil at 175°C (350°F)

    Let the oil come back to 175°C (350°F) between batches — it drops every time cold batter goes in. Fry the remaining batter the same way, in batches of 8 to 10, until you have about 24 puffs.

    Do not rush the batches: crowded puffs stick together and cook unevenly.

    Done when: About 24 golden puffs are drained and cooling slightly on paper.

  4. 4

    Honey and Serve

    2 Mins Honey warmed to about 50°C (120°F)

    Pile the warm puffs on a serving plate. Pour the warm honey over them in a slow stream so it coats every puff, then dust with the 3 g cinnamon and scatter the 30 g chopped walnuts. Serve at once.

    Pour the honey while the puffs are hot: cold puffs do not drink it in, and the honey pools on the plate instead.

    Done when: Every puff glistens with honey, with cinnamon and walnuts on top, and the plate smells of warm honey.

Finishing Touches & Plating

Eat the loukoumades hot, straight from the plate, with Greek coffee. They wait for no one: after 20 minutes the crisp outside softens, so fry them when people are already at the table.

Nutritional Physiology & Benefits

Nutrition

Energy

533

kcal / serving

Protein

8g

Complete AA

Carbs

82g

Complex

Fats

21g

Healthy

Per serving (4 servings · 1 serving ≈ 175 g)
Energy533 kcal
Protein8 g
Carbohydrates82 g
Fat21 g
Fibre2.7 g
Sugar32.5 g
Sodium294 mg
Per 100g
Energy304.6 kcal
Protein4.5 g
Carbohydrates46.7 g
Fat11.7 g
Fibre1.6 g
Sugar18.6 g
Sodium168 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B vitamins (flour and yeast), manganese and copper (walnuts), small amounts of iron. Nutrition values are estimated.

Honey Instead of Syrup

The puffs are sweetened with real honey, which brings small amounts of antioxidants and a floral flavour that plain sugar syrup cannot match.

Walnuts on Top

The chopped walnuts add healthy fats, fibre and crunch, and a little protein to a sweet that would otherwise be flour and honey alone.

Quick Energy

One serving gives about 82 g of carbohydrate, which makes loukoumades a fast source of energy — best as an occasional treat, not an everyday snack.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Greek Coffee

Strong, bitter Greek coffee is the classic counterpoint: its bitterness cuts the honey's sweetness and keeps the puffs from feeling cloying.

Cold Water with Lemon

A glass of cold water resets the palate between hot, sticky puffs and keeps the sweetness from building up.

More Pairings

Vanilla Ice Cream

A scoop of vanilla ice cream beside hot loukoumades gives a cold, creamy contrast that works in summer.

Sides

Fresh Fruit

Sliced orange or berries add acidity and freshness after a rich, honeyed dessert.

Complete menu

Serve loukoumades as a dessert or sweet snack with Greek coffee and a glass of cold water; they also follow a light meal of grilled fish or salad.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Second Sweet Course

One serving already carries about 32.5 g of sugar and 533 kcal, so skip a sweet drink or a second dessert with it. This is general information, not medical advice.

Frying in Oil That Is Too Cool

Oil below about 170°C (340°F) soaks into the batter instead of sealing it, and the puffs come out greasy and heavy; check the temperature between batches.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, satisfying meal at about 533 kcal per serving.
  • ChildrenSuitable from age 3+ in a small portion of 2 to 3 puffs; let them cool a little first, as the honeyed centre stays very hot.
  • ElderlyGood in a small portion — soft and easy to eat; the puffs are very sweet, so 2 to 3 is enough.
  • Pregnant womenGenerally suitable in a small portion; the puffs are soft, but the sugar load is high, so keep it to a few.
  • Breastfeeding womenGenerally suitable as an occasional treat; the puffs are fried and sweet, so keep the portion small.
  • AthletesA fast source of energy after training, but low in protein — pair with something protein-rich rather than eating loukoumades alone.
  • Weight gainA good choice for adding energy — a full serving with ice cream adds up to a hearty treat.
  • Weight lossKeep to 2 or 3 puffs and skip the extra honey; at about 533 kcal a full serving is energy-dense and very sweet.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries about 81.7 g of carbohydrate and 32.5 g of sugar, so it is a large sugar load. Ask your clinician about your carbohydrate target.
  • High blood pressureOne serving carries about 294 mg of sodium, which is modest; the main concern is the sugar, not the salt. Ask your clinician about your daily sodium limit.
  • Kidney diseaseThe puffs are fried dough with no meat, so protein is low; keep the portion small if your clinician has advised protein limits, and ask about portion size.
  • GoutEat only occasionally and in small amounts — fried dough is not a gout-friendly food, though it is low in purines. Ask your clinician if gout flares are frequent.
  • Stomach issuesFried, sweet food can feel heavy and may trigger reflux; a small portion eaten slowly is easier, and avoid eating them late at night.
  • Cardiovascular diseaseThe puffs are fried and sweet, so enjoy occasionally and keep the portion to a few. Ask your clinician about how often it fits your diet.
  • Fatty liverKeep the portion small and occasional; the dish is rich in sugar, fat and energy. Ask your clinician about frequency.
  • Food allergiesContains wheat (gluten) and walnuts (tree nuts). Do not serve to anyone with a wheat or tree-nut allergy; the dish is vegetarian.
  • Special therapeutic dietsIf you follow a prescribed low-sugar diet, keep to 2 or 3 puffs with less honey, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Loukoumades are best eaten fresh; store leftovers uncovered at room temperature so the outside stays crisp.
In the fridge
1 day at 4°C (39°F) or below, in an airtight container; they go soft.
In the freezer
Not recommended — the puffs go soggy and the honey crystallises.
How to reheat
Reheat in the oven at 180°C (350°F) for 5 minutes until hot throughout, to 74°C (165°F), then add fresh warm honey.
Freezing recommended
No — fry fresh instead; the batter keeps 1 day in the fridge.
Signs it has spoiled
Sour smell, sticky slime on the surface, or mould.

More recipes to explore

A whole Greek moussaka in a glass baking dish, its bechamel top baked golden brown with darker patches Greece flag Greece 2h
Dinner •Greek Classic

Greek Moussaka

Greek moussaka is a layered bake of fried aubergine and potato, a cinnamon-spiced beef sauce, and a thick bechamel that turns deep gold in the oven. It is the dish most Greek tavernas are judged by, and it is made for sharing at a slow family dinner. One serving is about 412 g.

Comfort & Warmth

A hearty layered bake built around aubergine, potatoes and a spiced meat sauce under a creamy bechamel topping.

Pairs Well With
Serve with a crisp Greek salad, warm bread and a glass of red wine.
Greek salad (horiatiki) with a slab of feta sprinkled with oregano, Kalamata olives, tomato wedges, cucumber and red onion on a white plate Greece flag Greece 20m
Lunch •Aegean Table Classic

Greek Salad

This Greek salad recipe is the real horiatiki: chunky ripe tomatoes, peeled cucumber, red onion and green pepper, with Kalamata olives and a whole slab of feta on top, dressed with extra-virgin olive oil and dried Greek oregano. There is no lettuce and no heavy dressing — just summer vegetables at their best, ready in twenty minutes. One serving is about 411 g.

Fresh Summer Lunch

Crisp garden vegetables, salty feta and Kalamata olives under good olive oil — a bright, satisfying lunch with no cooking at all.

Pairs Well With
Crusty bread & grilled fish
Quick Prep (<30m)
Golden spanakopita triangles sprinkled with fresh dill, served on a white plate with a small bowl of tzatziki Greece flag Greece 1h 20m
Lunch •Greek Bakery Classic

Spanakopita

This spanakopita recipe is the Greek spinach pie found in every bakery in Greece: paper-thin filo brushed with olive oil, layered over a filling of wilted spinach, salty feta, ricotta, leeks and a generous handful of fresh dill, then baked until the top shatters and the inside stays soft and savoury. It is the pie Greeks eat for lunch, take on picnics and set out on a mezze table. One serving is about 220 g.

Crisp Filo, Spinach & Feta

Layers of olive-oil-brushed filo wrapped around a spinach, feta, dill and leek filling, baked until golden and crisp.

Pairs Well With
Greek salad, tzatziki & lemon wedges
A terracotta bowl of thick white tzatziki with cucumber and a black olive, with a spoon Greece flag Greece 25m
Snack & Tea •Greek Meze Classic

Tzatziki

This tzatziki recipe is the real Greek version: thick strained yogurt, cucumber grated and squeezed bone dry, raw garlic, a thread of olive oil and a handful of dill. No cooking at all — just grating, squeezing and stirring — and the result is cool, creamy and sharp enough to cut through grilled meat. One serving is about 120 g.

Cool & Creamy

Thick Greek yogurt folded with grated cucumber, garlic and dill — the cool white dip at the heart of every Greek meze.

Pairs Well With
Spoon over grilled meat, or serve as a dip with warm pitta and raw vegetables.

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.