Chris Vlahonasios is a law graduate from Victoria University and Orthodox media writer for TRANSFIGURE Media.
St Andrew is celebrated on November 30th. On the Greek islands of Rhodes, Kalymnos and Kos, it’s customary to make Loukoumades or Tiganites to honour the Saint.
There’s even a unique blessing custom among the local women. Before frying the Loukoumades, the cook will dip her finger in the oil and make the sign of the Cross on the pantry doors in the hope St Andrew will ensure the household will always have food. After making a big batch, the Loukoumades and Tiganites are distributed to family, friends, and neighbours.
250g plain flour
¼ teaspoon salt
3 teaspoons dried yeast
250ml warm water
1 teacup sugar
½ teacup honey
½ teacup water
- Sift the flour into a large mixing bowl, add the salt, and mix the dried yeast into the flour.
- Using the lukewarm water (hot water will kill the yeast) slowly add to the flour, mixing with an electric mixer until all the water has been added and the mixture is smooth and slightly frothy – don’t do this for too long!!!
- Cover with a clean tea towel and leave it in a warm place for about 1 hour or until it has doubled in size and looks frothy.
- When the batter is about ready, first make the syrup by adding all the ingredients into a small saucepan, bring to the boil and simmer for about 5 minutes or until lightly thickened. Keep warm to serve with the donuts.
- To deep fry the donuts you can use a deep-fryer or a deep saucepan. Fill with vegetable oil and heat to very hot but not smoking.
- Take a teaspoon, dipping it in water first to prevent the mixture sticking, take a teaspoon of mixture and drop it in the hot oil. Cook about 6-8 donuts at a time, depending on the size of your fryer.
- The Loukoumades will puff up and rise to the top of the oil very quickly. Turn them over, and as they turn golden, take them out with a slotted spoon and place on some absorbent paper. Repeat with the rest of the mixture.
- Serve hot Loukoumades drizzled with extra honey syrup and sprinkled with cinnamon.
2 cups all-purpose flour
1 tsp dry yeast
½ tsp salt
1 tsp sugar
2 cups of lukewarm water
½ cup warm honey
some chopped walnuts
- Add yeast and pour water into a large bowl. Stir with a fork, completely dissolving yeast. Into the same bowl, add the rest of the ingredients and whisk to make a smooth batter. Cover with cling wrap and set aside for 15-20 minutes, or until batter starts to bubble.
- Heat a large, nonstick pan over medium heat and pour in enough vegetable oil to cover bottom of pan.
- Spoon 1-2 tbsps of the batter (depending on desired size) in the hot oil. Fry pancakes in batches of 3 or 4 at a time. Fry until nicely coloured, flipping them. Transfer to some absorbent paper. Repeat with remaining batter.
- Serve while still warm with a drizzle of warm honey and sprinkle with chopped walnuts and cinnamon.
Recipe sourced and adapted from www.mygreekdish.com
Posted by the Orthodox Christian Network. You can find the Orthodox Christian Network on Google+.