Loukoumades

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle or dough attachment, combine ½ tablespoon active dry yeast and ¾ cup lukewarm water. Stir to distribute the yeast. Add ¼ cup of the all-purpose flour, a pinch of superfine sugar, and a pinch of kosher salt. Stir again, cover the bowl with plastic wrap, and let sit in a warm spot for 20 minutes until foamy.

2. Step 2.

   While the yeast mixture sits, peel and halve 1 large baking potato (about 8 ounces). Boil the potato halves in a pot of salted water until easily pierced with a fork, 10 to 15 minutes. Drain, let cool slightly, then mash well with a fork or potato masher.

3. Step 3.

   Add the mashed potato and the remaining ½ cup all-purpose flour to the yeast mixture. Beat on high speed with the stand mixer until a smooth, wet dough forms. Cover the bowl with plastic wrap and let sit in a warm spot until the batter has thickened and doubled in volume, about 2 hours.

4. Step 4.

   While the dough rises, make the syrup. In a medium heavy-bottomed pot over medium-low heat, stir together ¼ cup honey, 2 tablespoons freshly squeezed lemon juice, ¼ teaspoon ground cinnamon, and a splash of water. Bring to a boil and cook, stirring occasionally, until the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.

5. Step 5.

   In a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 360°F (182°C). Drop heaping teaspoonfuls of the batter into the hot oil, working in batches to avoid crowding. Fry, turning occasionally with a slotted spoon, until golden brown and puffed, about 1 minute per batch. Transfer to a paper towel-lined plate to drain and let cool slightly.

6. Step 6.

   To serve, place the fried loukoumades in a bowl and drizzle generously with the prepared honey syrup.