Luqaimat Recipe (Lokma) – Crispy Middle Eastern Fritters
Luqaimat (also known as lokma or awamat) are golden, bite-sized dough balls, fried until crisp on the outside and soft and chewy on the inside, then drenched in fragrant, cardamom-infused syrup.
Servings: 20 Servings
Calories: 98kcal
Equipment
- 1 stand mixer ( or mixing bowl)
Ingredients
Syrup Ingredients
- 1¼ cup granulated sugar
- ¾ cup water
- 6 cardamom pods
- 2 teaspoon lemon juice
- 2 teaspoon rose water
Batter Ingredients
- 1 cup warm water (100–110°F (38–43°C)
- 2 teaspoon active dry yeast
- 2 teaspoon granulated sugar
- 1¾ cups all-purpose flour
- ¼ teaspoon sea salt
- 2 teaspoon cornstarch
- 2 cups avocado oil or vegetable oil (for frying)
Instructions
Prepare Syrup
- Add the sugar, water, cardamom pods, and lemon juice to a medium saucepan. Bring to a simmer over medium heat for 5-10 minutes, or until slightly thickened and syrupy. Stir in the rose water, then remove from the heat and allow to cool.
Prepare Batter
- Add the warm water, yeast, and sugar to a mixing bowl. Let it sit for 10 minutes, or until the mixture becomes foamy and the yeast is activated.
- Add flour, salt, and cornstarch to the bowl with the yeast mixture. Stir with a rubber spatula until combined, then mix batter by hand or with a stand mixer's hook attachment for a few minutes to incorporate air and create a smooth, elastic texture.
- Cover with plastic wrap and let the batter proof in a warm place for 1½ hours, stirring it down every 30 minutes to help develop structure and maintain an airy texture.
Fry Fritters
- Heat the oil to 350°F. Give the batter a quick stir, then transfer it to a piping bag. Cut a small hole in the corner, making sure it's not too large so the dough balls stay bite-sized.
- Dip kitchen scissors in the hot oil to prevent sticking. Hold the bag over the oil, squeeze out a small amount of dough, and quickly snip it off so it falls into the oil. Working quickly helps create round shapes, but slight irregularities are perfectly fine.
- Fry each lokma batch for approximately 2 minutes or until golden brown, moving them around with a spider skimmer the entire time so they cook evenly, then remove. Once the batter is used up, either dunk them in the syrup or drizzle the syrup over them until they're all coated. Lokma are best when served fresh.
Video
Notes
- If the luqaimat are coming out too small, snip a slightly larger opening in the corner of the piping bag.
- Use a digital thermometer to keep the oil temperature at 350F. If the oil is too hot, they'll burn. If it's too low, they will absorb too much oil and end up greasy.
- Fry in small batches so the oil temperature doesn't drop. Crowding = uneven cooking and pale spots.
- The batter naturally relaxes while proofing. A quick stir redistributes the air and helps with even texture.
- Warm luqaimat absorb syrup better. If the syrup is room temp and the dough is warm, you'll get that perfect glossy coating.
- If you prefer luqaimat extra crispy, double fry. Fry once until lightly golden, rest 2-3 minutes, then fry again until deep golden.
Nutrition
Serving: 3Fritters | Calories: 98kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Sodium: 31mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g
