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By Chef #808867
on April 03, 2008
I am greek and this recipe is spot on except for one suggestion. When we make these for our festival we simmer the honey in a saucepan next to the pot we fry the dough in. When the dough is ready to come out of the fryer, we plop the browned loukamades into the simmering honey and let them soak for about 3-5 minutes. Then we remove them with a slotted spoon to a plate and dust with the cinnamon.Doing this gets you a crispy outside and a burst of honey when bitten.You will thank me! By the way, must be eaten right away or risk getting soggy!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #716770
on January 05, 2008
My husband first ate these at a Greek Snack Shop in Athens, Greece. We have been searching for an authenic recipe. This is it! They are delicious. The only thing I would suggest is to make them thin when dropping them in the oil.Excellent recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (34 g)
Servings Per Recipe: 6