Carrot and Walnut Loukamades with Honey-Spice Glaze

Name: Carrot and Walnut Loukamades with Honey-Spice Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (180 g) all-purpose flour; ½ cup (60 g) whole wheat flour; 1½ teaspoon (7 g) baking powder; ½ teaspoon (3 g) kosher salt; 1 teaspoon (5 g) ground cinnamon; 1 tablespoon (8 g) fresh ginger, finely grated; ¾ cup (180 ml) warm water (about 110°F / 43°C); 2 teaspoon (7 g) active dry yeast; 1 large egg, at room temperature; ½ medium carrot (70 g) medium carrot, finely grated, finely grated and excess moisture squeezed out; ¾ cup (90 g) walnuts, finely crushed or minced; 8 cups (1920 ml) neutral oil (vegetable, canola, or light olive oil); ¾ cup (255 g) honey; 3 tablespoon (45 ml) water; 1 teaspoon (5 g) ground cinnamon; 4 cardamom pods, lightly crushed, lightly crushed; 1 orange, finely zested (about 1 tablespoon / 6 g zest); ½ teaspoon (2½ ml) vanilla extract; ¼ cup (30 g) shelled pistachios, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Golden, pillowy fried dough puffs studded with grated carrot and crushed walnuts, then drizzled with a warm honey glaze infused with cinnamon, cardamom, and orange zest. These loukamades are crispy on the outside, tender within, and wholly satisfying as a snack or light dessert. The addition of whole wheat flour adds nuttiness and texture while keeping these treats from feeling heavy.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: About 20 loukamades

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Ingredients

4 servings

For the dough
1½ cups (180 g) all-purpose flour
½ cup (60 g) whole wheat flour
1½ teaspoon (7 g) baking powder
½ teaspoon (3 g) kosher salt
1 teaspoon (5 g) ground cinnamon
1 tablespoon (8 g) fresh ginger, finely grated
¾ cup (180 ml) warm water (about 110°F / 43°C)
2 teaspoon (7 g) active dry yeast
1 large egg, at room temperature
½ medium carrot (70 g) medium carrot, finely grated, finely grated and excess moisture squeezed out
¾ cup (90 g) walnuts, finely crushed or minced
For frying
8 cups (1920 ml) neutral oil (vegetable, canola, or light olive oil)
For the glaze
¾ cup (255 g) honey
3 tablespoon (45 ml) water
1 teaspoon (5 g) ground cinnamon
4 cardamom pods, lightly crushed, lightly crushed
1 orange, finely zested (about 1 tablespoon / 6 g zest)
½ teaspoon (2.5 ml) vanilla extract
For serving
¼ cup (30 g) shelled pistachios, finely chopped, finely chopped (optional)

Equipment (12)

Large mixing bowl
Medium mixing bowl
Wooden spoon or rubber spatula
Whisk
Microplane or box grater
Measuring cups and spoons
Candy/deep-fry thermometer
Heavy-bottomed pot (at least 5-quart capacity)
Paper towels
Slotted spoon or spider skimmer
Shallow bowl or plate for glaze drizzling
Warm serving platter or baking sheet lined with paper towels

Steps

Before you start

Read through the timing—the dough needs 30 minutes to rest before frying
Have all equipment and ingredients measured and at hand before you begin
Preheat your oven to 200°F (93°C) to keep finished loukamades warm while you fry the batch
Fill a tall, heavy pot with oil to the depth specified (at least 3 inches) so the dough has room to puff and rise

1
Activate the yeast
- Pour the warm water (about 110°F / 43°C) into a small bowl and sprinkle the active dry yeast over it.
- Stir gently and let stand for 5 minutes until it becomes foamy and smells yeasty.
- If it doesn't foam, the yeast is dead—discard and start with fresh yeast.
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Ready when: Mixture is foamy and fragrant
Tip: Water that is too hot (above 120°F / 49°C) will kill the yeast; too cold and it won't activate. Aim for about 110°F / 43°C.
2
Mix dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and 1 teaspoon cinnamon.
- Make a well in the center of the dry mixture.
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Ready when: Flour mixture is evenly combined and a well is formed in the center
Tip: Whisking the dry ingredients ensures the baking powder and salt are evenly distributed, which helps the loukamades puff uniformly.
3
Prepare carrot and walnut filling
- Grate the carrot using a Microplane or the finest side of a box grater.
- Squeeze the grated carrot firmly in a clean kitchen towel or cheesecloth to remove excess moisture (this prevents the dough from becoming wet and heavy).
- Finely mince or crush the walnuts into small pieces.
- Grate the fresh ginger finely.
- Set all three aside.
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Ready when: Carrot is dry to the touch, walnuts are finely minced, and ginger is finely grated
Tip: Squeezing moisture from the carrot is crucial—wet carrot will make the dough slack and hard to handle, resulting in dense loukamades instead of airy puffs.
4
Combine wet ingredients
- Pour the foamed yeast mixture into the well of the dry ingredients.
- Add the egg, then stir with a wooden spoon, gradually incorporating the flour from the sides of the well.
- Mix until a thick, cohesive batter forms (it will be thicker than cake batter but softer than bread dough).
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Ready when: All flour is incorporated and the mixture is a cohesive, thick batter with no dry streaks
Tip: Stir gently but steadily to incorporate the flour evenly without overworking the dough at this stage.
5
Fold in carrots, walnuts, and ginger
- Using a rubber spatula, gently fold the squeezed grated carrot, finely minced walnuts, and grated fresh ginger into the batter until evenly distributed.
- The batter should be soft, slightly sticky, and thick enough to hold its shape when spooned.
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Ready when: Carrot and walnuts are evenly folded throughout the batter with no lumps of unmixed batter
Tip: Fold gently to keep the batter light—vigorous stirring at this stage develops gluten and will make the loukamades dense rather than pillowy.
6
Rest the dough
- Cover the bowl loosely with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature (about 70°F / 21°C) for 30 minutes.
- The dough will rise slightly and become a bit more airy; this is the yeast working and building flavor.
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Ready when: Dough has risen slightly and looks a bit more airy; a finger poke should slowly spring back partway
Tip: Don't skip this resting period. The 30 minutes allows the baking powder to begin reacting with moisture and the yeast to gently proof, both crucial for light, airy loukamades.
7
Heat oil for fryingOven 200°F / 95°C
- Pour the neutral oil into a heavy-bottomed pot (at least 5-quart capacity) to a depth of 3 to 4 inches.
- Attach a candy/deep-fry thermometer to the side of the pot.
- Heat the oil over medium-high heat to 350°F (175°C).
- While waiting, preheat your oven to 200°F (93°C) to keep finished loukamades warm.
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Ready when: Oil reaches 350°F (175°C) on the thermometer; a tiny drop of batter sizzles immediately and rises to the surface in 2 seconds
Tip: Too cool and the loukamades absorb oil and become greasy; too hot and they brown on the outside before the inside cooks through. Use a thermometer for accuracy.
8
Fry the loukamadesOven 350°F / 175°C
- Working in batches, use two soup spoons or a loukamades scoop (if you have one) to gently shape and drop walnut-sized amounts of batter into the hot oil.
- Fry 5 to 6 loukamades at a time, leaving space between them so they can puff and turn freely.
- Fry for 2 to 3 minutes until the bottom and sides are golden brown, then use a slotted spoon to carefully flip and fry the other side for another 1.5 to 2 minutes until the entire sphere is golden and cooked through.
- Remove with a slotted spoon and drain briefly on a paper towel-lined plate, then transfer to a warm serving platter in the 200°F (93°C) oven.
- Repeat with remaining batter.
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Ready when: Loukamades are golden brown on all sides and feel light and crispy when tapped with a spoon; interior is set and warm
Tip: Don't crowd the pan—the loukamades need room to puff and turn. If the oil temperature drops below 340°F (170°C) while frying, wait a moment for it to recover before adding the next batch.
9
Prepare the honey-spice glaze
- While the loukamades fry, combine the honey and water in a small saucepan.
- Add the cinnamon, crushed cardamom pods, orange zest, and vanilla extract.
- Warm over low heat, stirring gently, for 3 to 4 minutes until the honey is thin and fragrant.
- Do not boil.
- Taste and adjust spice levels if desired.
- Strain out the cardamom pods before serving, if preferred (or leave them in for visual appeal and extra spice).
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Ready when: Honey is thinned to a pourable glaze consistency and is fragrant with spice; no bubbles at the edges (not boiling)
Tip: Heat the glaze gently and do not allow it to boil. Boiling honey can break down its complex flavors and make it taste one-dimensional.
10
Glaze and serve
- Arrange the warm loukamades on a serving platter.
- Drizzle generously with the warm honey-spice glaze, allowing it to pool and coat each puff.
- Sprinkle with finely chopped pistachios if using.
- Serve warm or at room temperature, with extra glaze on the side for dipping.
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Ready when: Loukamades are coated with glaze and pistachios are evenly scattered
Tip: Glaze the loukamades just before serving so they stay crispy on the outside while the glaze soaks into the interior, creating a tender, honeyed center.

Good to know

Tips

These loukamades are best eaten within an hour of frying and glazing, while they are still warm and the contrast between crispy exterior and tender interior is most pronounced. Serve with strong coffee or tea for a traditional Middle Eastern experience.
If you don't have a loukamades scoop or two soup spoons, a small ice cream scoop (about 1-ounce / 30 ml) works beautifully for shaping uniform puffs. Dip it briefly in the hot oil first so the batter doesn't stick, then scoop and drop.
The whole wheat flour adds nuttiness and slight texture, but if you prefer a lighter, more delicate crumb, substitute an additional 1/2 cup (60 g) of all-purpose flour for the whole wheat. The results will be airier but less flavorful.
Orange zest is essential here—don't omit it or substitute with extract. The fresh citrus oil brightens the spiced honey glaze and cuts through the richness of the fried dough in a way that extract cannot replicate.

Make ahead

The batter can be prepared up to 2 hours ahead, covered and refrigerated. Remove it from the fridge 10 minutes before frying to bring it closer to room temperature, which ensures better puffing. The honey-spice glaze can be made up to 1 day ahead and reheated gently before serving. The loukamades themselves are best eaten the day they are fried, though they can be frozen and reheated (see storage).

Storage & reheating

Store cooled loukamades in an airtight container at room temperature for up to 1 day; they will gradually lose crispness but remain edible. For longer storage, freeze plain loukamades (without glaze) in a freezer-safe container for up to 2 months. To reheat, place on a baking sheet and warm in a 300°F (150°C) oven for 8 to 10 minutes until warmed through and re-crisped. Do not microwave, as this will make them soggy. Glaze can be refrigerated in an airtight container for up to 1 week and gently reheated on the stovetop or in a 200°F (93°C) oven.

Substitutions

walnuts → Finely minced almonds or hazelnuts. Use an equal weight. Both nuts will provide a similar rich, nutty flavor and texture. Hazelnuts are slightly sweeter; almonds are more delicate.
whole wheat flour → Spelt flour or rye flour. Use an equal weight. Both will add a subtle, different nuttiness. Spelt is lighter and slightly sweet; rye adds earthiness. Avoid whole rye if possible, as it can make the dough very dark.
cardamom pods, lightly crushed → 1/4 teaspoon ground cardamom or 1/4 teaspoon ground allspice. Cardamom is floral and complex; allspice is warmer and more peppery. If using ground, skip the straining step and stir directly into the honey.
medium carrot, finely grated → Finely grated zucchini or finely grated parsnip. Use an equal weight after squeezing out excess moisture. Zucchini is more neutral; parsnip is sweeter and adds a subtle earthy sweetness. Both pair well with the spices.