Turkish Golden Fried Dough Balls with Honey Syrup

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These pillowy, golden Turkish lokma are deep-fried until crisp on the outside and tender within, then drenched in a fragrant honey-lemon syrup. A beloved Ottoman-era street treat, they are traditionally finished with a dusting of cinnamon and best enjoyed warm.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 65 gCarbs
• 1.5 gFiber
• 38 gSugar
• 5 gProtein
• 320 mgSodium
• 90 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1 cup (240 ml) warm water (about 110°F / 43°C)
• 1 large egg yolk
• 1 tbsp olive oil

For the honey syrup

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 wide strip lemon peel

For frying and finishing

• 3 cups (720 ml) sunflower or canola oil, for frying
• Ground cinnamon, for dusting

Directions

1. In a small bowl, stir the warm water, yeast, and 1 tbsp sugar together; let stand 5-7 minutes until foamy and fragrant.
2. In a large bowl, whisk the flour and salt. Pour in the yeast mixture, egg yolk, and olive oil, then whisk until a smooth, thick, ribbon-like batter forms. Cover and let rise in a warm spot 45-60 minutes, until bubbly and nearly doubled.
3. Meanwhile, make the syrup: combine sugar, water, honey, lemon juice, and lemon peel in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer 4-5 minutes. Remove from heat, discard the peel, and let cool completely.
4. Heat 2-3 inches of oil in a deep, heavy pot to 350°F (175°C) on a thermometer.
5. Using two wet teaspoons or a small cookie scoop, carefully drop rounded teaspoons of batter into the hot oil, frying 5-6 pieces at a time without crowding.
6. Fry 2-3 minutes, turning with a slotted spoon, until deep golden brown and puffed. Transfer to a paper-towel-lined plate; repeat with the remaining batter, keeping the oil at 340-350°F.
7. Pile the warm dough balls in a serving bowl and spoon the cooled honey syrup generously over them, letting each one soak for a minute.
8. Dust liberally with ground cinnamon and serve immediately while the shells are crisp and the middles pillowy-soft.

Cook’s Notes

• Oil temperature is critical: too cool yields greasy dough and too hot burns the outside before the inside cooks; aim for a steady 340-350°F.
• Wet your spoon or scoop in a cup of water between drops so the sticky batter releases cleanly into the oil.
• The batter should resemble thick pancake batter; loosen with a splash of water or thicken with a tablespoon of flour if needed.
• Add a pinch of ground cardamom or a few drops of orange blossom water to the syrup for a fragrant Ottoman-style finish.
• Serve right away – lokma lose their magic crispness within 15 minutes of saucing.

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