Starlit Greek Loukoumades with Cinnamon Syrup

Allergens

N/A (excluding possible nut allergy for pistachios)

Ingredients

• 1 cup nondairy milk
• 1/2 cup sugar
• 1 teaspoon salt
• 2 tablespoons melted coconut oil
• 1 cup all
• purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups vegetable oil, for frying
• 1 cup sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pistachios

Instructions

1. Prepare the batter by whisking together milk, sugar, salt, and melted coconut oil in a bowl. Add flour, baking powder, cinnamon, and nutmeg, and mix until smooth. Let it rest for 30 minutes.
2. In a deep saucepan, combine sugar, water, cornstarch, and cinnamon. Cook over medium heat until the mixture thickens into a syrup. Stir in vanilla extract and set aside.
3. Heat the vegetable oil to about 1 inch deep in a frying pan over medium heat. When it reaches 350°F (175°C), using a piping bag, pipe small balls of batter into the hot oil. Fry for 2 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
4. Generously drizzle warm cinnamon syrup over the loukoumades, then sprinkle chopped pistachios on top. Serve immediately.

Chef’s Insight

A secret ingredient to these heavenly loukoumades is a pinch of ground cardamom, adding depth and warmth to the flavors.

Notes

Adjust the sweetness of the syrup according to personal preference.