Lokma (fried dough balls in syrup)

Time: 1 hr 15 min (about 30 min hands-on)6 servings (about 30 balls)approx. 370 kcal / serving (estimated)approx. 4 g protein / serving

A sweet from the Aegean region: crisp outside, airy fried dough balls in syrup. In İzmir, both mourners and celebrants hand them out on the street.

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Method

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For the syrup, bring the sugar and water to a boil, simmer for 8 minutes, add the lemon juice, and let cool.
Mix the flour with the yeast, sugar and salt, then gradually add the lukewarm water, stirring with a wooden spoon for 3-4 minutes until you get a thick, stretchy, sticky batter.
Cover and let rise in a warm place for 45 minutes until doubled and bubbly.
Heat 3-4 fingers' depth of oil in a pot to 175 °C.
With an oiled hand, squeeze the dough through the fist between thumb and forefinger, and with an oiled spoon cut off walnut-sized balls, dropping them into the oil.
Turning them, fry for 3-4 minutes until golden, remove with a slotted spoon, and drop straight into the cold syrup for 1-2 minutes.
Remove and serve fresh, sprinkled with cinnamon or pistachios.

A Receptnaptár original recipe. Calories and protein are estimated.