How to

1. Combine the flour, sugar and yeast in a bowl, add the water and mix with a hand whisk until you have a smooth, thick porridge.
2. Let it rise in a warm place until it doubles in volume (the time depends on the season and the temperature of your room).
3. In a deep pot, add the seed oil and place over a high heat.
4. If you are making loukoumades the traditional way, take the dough in your hand, make a fist, and with a spoon (often dipped in a glass of water) cut out balls of dough, which you carefully pour into the pot with the hot oil. A simpler way is to take spoonfuls of the mixture and drop them into the oil. Again, if you have the special loukoumades tool, this is even easier!
5. Stir until they have a nice golden/honey color on all sides.
6. Use a slotted spoon to transfer to paper towel and continue the process until the mixture is finished.
7. Drizzle with honey, sprinkle with cinnamon or add any other ingredients you like and you're ready to enjoy your delicious loukoumades!

Note from Greek jar:

My grandmother always added some ouzo (about 50 g) to the mixture and I do the same. You can add it or leave it out, depending on your preference.

Make sure the temperature of the oil stays about the same (high, not too high) so that loukoumades have time to cook on the inside as well.

Often loukoumades accompany us during celebrations and family gatherings. We make enough of them so that no one is left unsatisfied... I have adjusted the portions here and this recipe makes about 50 loukoumades (depending on their size, of course).