|One of my most favorite bloggers, Elly of Elly Says Opa, is celebrating her fifth blogging anniversary with a blogging event called "Eat to the Beat." The idea behind it is to blog a recipe that somehow relates to a favorite song. I lucked on this, since I have been wanting to make Elly's own recipe for Loukoumades, the Greek honey doughnut balls that we love eating at the Greek Festival. And honey ties in perfectly with one of my favorite songs from high school, Me in Honey by REM. The whole album of Out of Time reminds me of my days in high school, I listened to that CD over and over again. I always liked Me in Honey because it featured Kate Pierson of the B-52s, she has the coolest voice. Happy fifth anniversary to Elly Says Opa!|
2 ¼ teaspoons dry active yeast
1 cup warm (100-110 degrees) water
½ cup milk (brought to room temperature)
2 ¼ cups flour (maybe more)
1 ½ teaspoon sugar
¼ teaspoon salt
½ cup water
½ cup honey
½ cup sugar
Vegetable/neutral oil for frying
Powdered sugar for topping
In a large bowl, dissolve the yeast in the warm water. Sift together the flour, salt and sugar. Add that, along with the milk, to the yeast. Add more flour if necessary to achieve a thick pancake batter like consistency. Cover the bowl with a clean towel and let it rise in a warm place (80-85 degrees) for about 2 hours.
When the batter has risen (it will be about 3 times its original size) heat your oil to about 365 degrees (if you have a candy thermometer) Coat a metal soup with oil and use it to drop the batter by the teaspoon full into the hot oil. Fry until just golden brown and then put them on a cooling rack placed over a pan (to catch the oil).
To make the syrup, bring the honey, sugar and water to a boil in a small saucepan. Boil for a couple minutes to thicken slightly and then skim the foam off the top. Pour the mixture over the fritters. Top with powdered sugar. Serve immediately.
|Pin It Now!|