Vegan Greek Honey Puffs (Loukoumades) – Lenten Style
These golden, pillowy honey puffs are a beloved Greek dessert, and this dairy‑free Lenten version is every bit as delicious as the classic.
- Prep40 min
- Cook20 min
- Total1h
- DifficultyMedium
- Servings25
Loukoumades have been a staple of Greek sweets for centuries—crispy on the outside, airy on the inside, and drenched in fragrant honey. This Lenten version skips the dairy and eggs without losing any of the traditional charm.
A simple yeast‑risen batter made with self‑rising flour and corn starch creates the lightest texture, while a warm honey drizzle and crunchy walnuts complete the experience. Perfect for name days, parties, or a cozy treat at home.
Ingredients
Servings
For garnish
Converted amounts are rounded.
Method
- Dissolve the dry yeast in the water. Cover with plastic wrap and let it rest for about 5 minutes, until it becomes frothy.
- In a separate bowl, whisk together the self‑rising flour, corn starch, and salt. Add the dry mixture to the yeast mixture, then pour in the 1 tablespoon of honey. Beat until the batter is smooth and lump‑free. Cover the bowl with plastic wrap and let it rise for about 30 minutes.
- Pour enough vegetable oil into a deep frying pan to submerge the puffs (about 5–6 cm deep). Heat over high heat until the oil reaches 320°F. To test, drop a small bit of batter into the oil – if it sizzles and rises to the surface, the oil is ready.
- Take a fistful of dough in one hand and squeeze it out between your thumb and index finger, using a tablespoon dipped in water to scoop it off. Drop each spoonful directly into the hot oil. Repeat until the pan is comfortably filled but not overcrowded. Dip the spoon in a glass of water between each scoop so the dough doesn’t stick.
- While frying, use a slotted spoon to gently push the puffs around so they cook evenly. Turn them until they are golden brown on all sides. Transfer the fried puffs to paper towels to drain. Repeat with the remaining batter.
- Arrange the golden loukoumades on a large serving platter. Warm the 150 g of honey slightly and drizzle it generously over the puffs. Sprinkle with cinnamon and the chopped walnuts. Serve immediately.
💡 Tips
- For extra puffiness, let the batter rest a few minutes after the 30‑minute rise if you notice it’s still thick.
- If you don't have a thermometer, drop a tiny piece of dough into the oil; it should sizzle and float up immediately.
- Keep the fried puffs warm in a low oven while you finish frying the rest.
Inspired by a recipe from My Greek Dish