As seen on Season 5 of Adelady TV
Serves : approx. 15 balls
2 cups self raising flour
1 cup milk
1/2 cup beer
1 litre vegetable oil
Roasted almonds – blitzed
Heat oil in a large deep saucepan ready for frying.
In a large bowl, mix the flour, milk and beer with a whisk to form a thick batter.
Working in batches, slide dollops of the batter (about the size of a heaped tablespoon) into the hot oil, making sure not to crowd the pan. The balls can be made by squeezing the dough with your hand and sliding onto an oiled teaspoon before dropping carefully into the oil.
Dollops will puff up and float to the surface. Turning occasionally, until batter is a crisp, golden brown on all sides, about 3–4 minutes.
Remove carefully with a slotted spoon and drain on paper towels.
Repeat as many times as is needed. Place drained puffs on warm platter and keep warm.
To serve, place loukoumades in a bowl, drizzle honey over and dust generously with cinnamon and crushed toasted almonds. You can also serve with nutella, fresh berries, and roast stone fruits.
Loukoumades are best if eaten warm, the same day they are made.