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  • Writer's pictureNikki Glekas

Apple Loukoumades

I love making loukamades. They might be one of my favorite Greek foods of all time. It’s simply that the taste reminds me of home in the most comforting way. In this episode I’m sharing how I make Apple Loukamades, a slightly new twist on the classic version. There are many ways to flavor loukamades and this is my favorite way to do it in the fall. They kind of taste like apple pie donuts!

If you have a big party coming over you can easily double this recipe. This version makes about 10 donuts, but you’ll want more if you’re having guests. These are always on the menu when we return from apple picking because my children love them!

I like to remind people that you need to be careful when working with yeast. Start with water that is warm, not hot. The hot water will kill the yeast and the project will never get off the ground. Warm water helps it bloom and then your dough will rise to be nice and soft. I always take care of getting the oil to boil because I don’t want kids to get too close. Be sure to use tongs and don’t let it get too hot or the dough will burn because it is cooked all the way through.

After they’ve cooled slightly and the oil has drained off, sprinkle them with a large amount of powdered sugar. It looks so pretty and they taste incredible. I like to serve them on a big platter when everyone comes over because they get eaten up so quickly and everyone has big smiles on their faces.

If you want to try other fruits in your loukamades feel free to do so. This method will definitely work well. Enjoy these Greek favorites and be sure to let me know if you have any questions in the comments!

Apple Loukoumades

This is a fun fall variation on a favorite Greek dessert. The original is one of my most-watched episodes on YouTube. Follow the instructions as directed and you’ll have the most delicious Loukoumades you’ve ever tasted!

  • 1 Apple, peeled and diced

  • Prepared dough

  • 4 cups of vegetable oil for frying

  • Cinnamon

  • Honey

For the Dough:

  • 1 cup lukewarm water

  • 2.5 teaspoons active dry yeast

  • ½ tsp coarse salt

  • 1 tsp granulated sugar

  • 1/2 cup whole milk

  • 2 large eggs

  • 1 tablespoon vegetable shortening

  • 3 cups all-purpose flour

1. In small bowl mix water, yeast, salt and sugar for about 10 minutes until it starts to bubble and is fully dissolved.

2. In a medium mixing bowl whisk together milk, eggs and vegetable shortening. (Vegetable shortening will be in small pieces.)

3. In a large mixing bowl add flour and make a well. In the well, add yeast mixture and gradually add egg and milk mixture while stirring together the dough. The dough should be well combined and have good elasticity. Dough will be very sticky and appear lumpy.

4. Cover dough with kitchen towel and set aside in warm place for 1.5 hours. 5. Heat the vegetable oil in a deep, heavy-bottomed pot or a deep fryer, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature. 6. Peel the apple and dice it into small pieces. You can adjust the size of the apple pieces to your preference, but smaller pieces will cook faster and distribute more evenly in the loukoumades. 7. Take your prepared dough and gently fold in the diced apple pieces. Make sure the apples are evenly distributed throughout the dough. 8. To make loukoumades, you'll take small portions of the apple-infused dough and shape them into small balls or fritters. You can use your hands or two spoons to form them. Ensure they are compact and well-shaped. 9. Carefully place the shaped loukoumades into the hot oil. Be cautious not to overcrowd the pot as it may lower the oil temperature and affect the frying. Fry in batches if needed. The loukoumades will puff up and turn golden brown. This should take about 3-5 minutes. Use a slotted spoon to gently turn them in the oil so they cook evenly. 10. Once the loukoumades are golden brown and cooked through, use a slotted spoon to remove them from the hot oil and place them on a plate lined with paper towels to drain any excess oil. While they are still warm, dust them with a sprinkle of cinnamon. 11. Drizzle the loukoumades with honey for that classic sweet finish. You can be as generous with the honey as you like, depending on your preference for sweetness. 12. Apple Loukoumades are best when served warm, so dig in while they are still fresh and delightful.

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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