Turkish Fried Dough Balls with Sweet Syrup

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Crisp on the outside, pillowy in the middle, and soaked through with light lemon syrup, these golden Turkish fried dough balls are a beloved street-food classic dating back to the Ottoman palace kitchens. They come together from pantry staples and are best eaten warm, the moment they meet the syrup.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 25 gFat
• 3 gSaturated Fat
• 72 gCarbs
• 1 gFiber
• 40 gSugar
• 5 gProtein
• 210 mgSodium
• 80 mgPotassium
• 22 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 teaspoon instant dry yeast
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1 cup (240 ml) warm water (about 105 °F / 40 °C)
• 1 tablespoon neutral oil, plus more for greasing

For the syrup

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey

For frying

• 4 cups (about 900 ml) sunflower or canola oil

Directions

1. Make the syrup first so it can cool: combine the sugar and water in a small saucepan, bring to a gentle boil over medium heat, stir in the lemon juice and honey, and simmer 5 to 6 minutes until slightly thickened. Remove from the heat and let cool to room temperature; chill in the fridge for 10 minutes if time allows.
2. Activate the yeast by stirring the yeast and a pinch of the sugar into the warm water in a large bowl; let stand 5 minutes until foamy.
3. Add the flour, remaining sugar, salt, and the 1 tablespoon oil to the bowl. Stir with a wooden spoon until a soft, sticky, elastic dough forms (a little wetter than bread dough). Cover with a clean towel and rest 20 minutes to relax the gluten.
4. Pour the frying oil into a heavy pot to a depth of about 2 inches and heat to 350 °F (175 °C); maintain this temperature throughout cooking.
5. Wet your hands or two teaspoons and drop walnut-sized pieces (about 1 tablespoon) of dough into the hot oil, frying 6 to 8 balls at a time without crowding. Cook 2 to 3 minutes, turning often, until deeply golden on all sides.
6. Lift the dough balls out with a slotted spoon, drain briefly on paper towels for about 30 seconds, then immediately drop them into the cold syrup. Let them soak 1 to 2 minutes, turning once, until saturated but not soggy.
7. Transfer the soaked dough balls to a serving plate using a slotted spoon, letting excess syrup drip back. Drizzle with a little extra syrup and serve right away while warm and pillowy.
8. Repeat with the remaining dough, adjusting the oil temperature as needed and skimming any loose bits between batches.

Cook’s Notes

• Oil temperature is everything: a small scrap of dough should sizzle immediately, rise slowly, and turn golden in about 2 minutes; too cool and the balls absorb oil, too hot and they burn outside while raw inside.
• The traditional Turkish method pairs hot dough with cold syrup; this brief temperature shock gives the dough balls a glossy, lightly crisp shell while keeping the inside tender.
• Drop the dough with wet hands (keep a bowl of water nearby) to prevent sticking and to shape even rounds.
• Add a cinnamon stick or a strip of lemon peel to the simmering syrup for an aromatic boost, then remove before soaking.
• Lokma are at their absolute best within 30 minutes of frying; reheat leftovers briefly in a 325 °F oven for 5 minutes before serving.

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