Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp instant yeast
- 1/4 tsp salt
- 1/4 cup warm water
- 1 tbsp sugar
- 1 ripe banana, mashed
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1 egg
- Vegetable oil for frying
For the Caramel Sauce:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1/4 tsp salt
Special equipment needed:
- Deep fryer or a large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In a mixing bowl, combine the flour, instant yeast, and salt. Mix well.
2. In a separate bowl, mix together the warm water and sugar until the sugar dissolves. Add in the mashed banana, vanilla extract, milk, and egg. Mix until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
4. Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes.
5. Meanwhile, make the caramel sauce. In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves.
6. Once the sugar dissolves, stop stirring and let the mixture come to a boil. Cook until the mixture turns a deep amber color, about 5-7 minutes.
7. Remove the saucepan from heat and carefully pour in the heavy cream. Stir until well combined. Add in the salt and mix well. Set aside.
8. Heat vegetable oil in a deep fryer or a large pot over medium-high heat. Use a candy thermometer to monitor the temperature. The oil should be around 375°F.
9. Using a small cookie scoop or a spoon, drop the batter into the hot oil. Fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove the lokma from the oil and transfer to a paper towel-lined plate to drain excess oil.
10. Once all the lokma are fried, dip them in the caramel sauce and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes about 20-24 pieces of lokma.
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 21g
Protein: 2g
Substitutions for ingredients:
- Instant yeast can be substituted with active dry yeast. Use the same amount but dissolve it in warm water with a pinch of sugar before adding it to the batter.
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different fruits such as apples or pears instead of bananas.
- Drizzle melted chocolate or peanut butter over the caramelized banana lokma for a decadent twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the lokma to ensure they cook evenly and don't absorb too much oil.
- Use a small cookie scoop or a spoon to drop the batter into the oil for consistent size and shape.
- To prevent the caramel sauce from hardening, keep it warm over low heat while frying the lokma.
Storage instructions:
Store any leftover caramelized banana lokma in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the lokma in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Serve the caramelized banana lokma on a platter with a drizzle of caramel sauce and a sprinkle of powdered sugar.
Garnishes:
Garnish with chopped nuts or fresh fruit for added texture and flavor.
Pairings:
Serve with a cup of coffee or tea for a sweet and satisfying dessert.
Suggested side dishes:
These lokma are best enjoyed on their own as a sweet treat.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the lokma are too oily, make sure the oil is hot enough before frying and drain excess oil on a paper towel-lined plate.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the caramel sauce is not too hot before dipping the lokma to prevent burns.
Food history:
Lokma is a traditional Turkish dessert made of fried dough balls drizzled with syrup or honey. It is often served during special occasions and celebrations.
Flavor profiles:
The caramelized banana lokma is sweet and slightly tangy from the mashed banana. The caramel sauce adds a rich and buttery flavor with a hint of saltiness.
Serving suggestions:
Serve the caramelized banana lokma as a dessert or a sweet snack.
Related Categories
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Region: Turkish
Taste: Sweet, Caramelized, Nutty, Spiced, Crunchy