Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon active dry yeast
- 1/4 teaspoon salt
- 2/3 cup lukewarm water
- 1/4 cup shelled pistachios, chopped
- 1 tablespoon rosewater
- Vegetable oil, for frying
Special Equipment Needed:
- Deep-fry thermometer
- Large mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Paper towels
- Serving platter
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
2. Gradually add the lukewarm water to the dry ingredients, stirring with a wooden spoon until a smooth batter forms.
3. Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free place for 1 hour, or until it doubles in size.
4. Meanwhile, in a small bowl, combine the chopped pistachios and rosewater. Set aside.
5. Heat vegetable oil in a large pot over medium-high heat until it reaches 375°F on a deep-fry thermometer.
6. Using a small cookie scoop or spoon, drop the batter by tablespoonfuls into the hot oil, frying in batches of 6-8 at a time.
7. Fry the loukoumades for 2-3 minutes, or until golden brown and puffed up.
8. Using a slotted spoon, transfer the loukoumades to a paper towel-lined plate to drain excess oil.
9. While still warm, dip each loukoumades into the pistachio-rosewater mixture, making sure to coat it evenly.
10. Arrange the coated loukoumades on a serving platter and serve immediately.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes approximately 24-30 loukoumades, depending on the size.
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 12g
Protein: 2g
Sodium: 50mg
Sugar: 2g
Substitutions for ingredients:
- Instead of shelled pistachios, you can use chopped almonds, walnuts, or hazelnuts.
- If you don't have rosewater, you can use orange blossom water or vanilla extract instead.
Variations:
- For a chocolate twist, add 1/4 cup cocoa powder to the dry ingredients and top the fried loukoumades with melted chocolate and chopped nuts.
- For a savory version, omit the sugar and rosewater and add 1/4 teaspoon of dried oregano and 1/4 teaspoon of garlic powder to the batter. Serve with tzatziki sauce.
Tips and Tricks:
- Make sure the oil is hot enough before frying the loukoumades to prevent them from absorbing too much oil.
- Don't overcrowd the pot when frying the loukoumades, as this will lower the oil temperature and result in greasy, soggy doughnuts.
- To keep the loukoumades warm while frying the rest, place them in a preheated oven at 200°F.
- For a lighter, fluffier batter, you can substitute half of the all-purpose flour with cake flour.
Storage Instructions:
Leftover loukoumades can be stored in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat the loukoumades, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
Arrange the coated loukoumades on a decorative platter and sprinkle with additional chopped pistachios and rose petals for a beautiful presentation.
Garnishes:
Chopped pistachios, rose petals, melted chocolate, honey, and powdered sugar.
Pairings:
Serve the Pistachio-Rosewater Loukoumades with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad, Greek yogurt, or a light salad.
Troubleshooting Advice:
- If the batter is too thick, add a tablespoon of water at a time until it reaches a smooth, pourable consistency.
- If the batter is too thin, add a tablespoon of flour at a time until it thickens.
- If the loukoumades are too dense, make sure the batter has risen enough before frying and that the oil temperature is hot enough.
- If the loukoumades are too oily, make sure the oil temperature is hot enough and that you're not overcrowding the pot.
Food Safety Advice:
- Always use a deep-fry thermometer to monitor the oil temperature and prevent burns or fires.
- Never leave hot oil unattended on the stove.
- Use caution when handling hot oil and fried doughnuts.
- Discard any leftover oil after frying.
Food History:
Loukoumades are a traditional Greek dessert that dates back to ancient times. They were often served at festivals and celebrations and were believed to bring good luck and prosperity.
Flavor Profiles:
The Pistachio-Rosewater Loukoumades are sweet, nutty, and fragrant, with a delicate floral note from the rosewater.
Serving Suggestions:
Serve the Pistachio-Rosewater Loukoumades as a sweet treat or dessert after a Greek-inspired meal.
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Region: Greek