Lokma are hollow and crisp because the batter is slack. Make a batter you could knead and what you get is pişi, not lokma. The batter should run off a spoon. The second rule is a medium oil temperature; in very hot oil the outside burns and the inside stays raw.
Ingredients
For the dough
For the syrup
For frying
Method
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Make the syrup
Boil the sugar and water for 15 minutes, add the lemon juice and cool completely.
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Mix the batter
Mix the warm water, sugar and yeast, add the flour, cornflour and salt and whisk for 3 minutes. The batter should be pourable.
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Prove
Cover and leave somewhere warm for 1 hour, until risen and full of holes.
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Heat the oil
Heat the oil to a medium temperature; a drop of batter should rise slowly to the surface.
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Fry
Take pieces of batter with a wetted spoon and drop them into the oil. Turn them now and then and fry for 4 minutes, until golden all over.
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Add the syrup
Drop the hot lokma into the cold syrup for 2 minutes and lift them into a sieve.
Tips
- The batter must be pourable; a batter you could knead will not give lokma.
- Dip the spoon in water each time and the batter will not stick.
- Do not leave them in the syrup more than two minutes, or the lokma soften and lose their crispness.
Nutrition
Values are per serving and approximate.