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Name: Loucoumades (Greek Egg Confection)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/3 c Sugar; 6 Eggs; 1/3 c Water; One lemon; (app. 1/3 cup) ,; 1 1/4 c Water; 1 c Flour; 1/4 c Peanut oil; Brandy to taste; (app. 1/3; 1 c Honey; Also oil for deep frying

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INGREDIENTS

1/3 c Sugar
SAUCE FOR LOUCOUMADES
6 Eggs
1/3 c Water
One lemon; (app. 1/3 cup) ,
1 1/4 c Water
1 c Flour
1/4 c Peanut oil
Brandy to taste; (app. 1/3
1 c Honey
Also oil for deep frying

Servings

INSTRUCTIONS

Source: Yvette Namias In a 3 quart saucepan bring water and oil to a boil. Add flour and remove from heat. Work dough with a wooden spoon until smooth. Let cool. When cool, add eggs, one at a time, working the batter till smooth after each added egg. Heat about 1 inch of oil in a skillet. Temperature should be about 380 degrees F. When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick with a fork, and then turn each ball over. When brown on both sides, remove and drain on an absorbent paper. Serve immediately, coated with sauce (see below). Sauce for Loucoumades: Heat honey in a saucepan. Add sugar and water and mix. Still heating the mixture, cover it with cinnamon (not a thick coat, just sprinkled on to cover) and then mix in lemon juice. Lastly, add brandy. (I prefer a thicker sauce and use much less sugar and water. when you are making it up, before adding the sugar and water, see what you think about the consistency for ladling out over the loucoumades, and for not dripping all over people and the furniture.) Reposted from rec.food.cooking.jewish newsgroup. >From: Arthur Wouk Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman on Jan 01, 1998

NOTES

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Loucoumades (Greek Egg Confection)

1/3 c Sugar
 SAUCE FOR LOUCOUMADES
6 Eggs
1/3 c Water
 One lemon; (app. 1/3 cup) ,
1 1/4 c Water
1 c Flour
1/4 c Peanut oil
 Brandy to taste; (app. 1/3
1 c Honey
 Also oil for deep frying

Source: Yvette Namias    In a 3 quart saucepan bring water and oil to a boil.    Add flour and remove from heat.    Work dough with a wooden spoon until smooth. Let cool.    When cool, add eggs, one at a time, working the batter till smooth after  each added egg.    Heat about 1 inch of oil in a skillet. Temperature should be about      380    degrees F.    When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick  with a fork, and then turn each ball over. When brown on both sides, remove  and drain on an absorbent paper.    Serve immediately, coated with sauce (see below).    Sauce for Loucoumades: Heat honey in a saucepan. Add sugar and water and  mix.    Still heating the mixture, cover it with cinnamon (not a thick coat, just  sprinkled on to cover) and then mix in lemon juice.    Lastly, add brandy.    (I prefer a thicker sauce and use much less sugar and water. when you are  making it up, before adding the sugar and water, see what you think about  the consistency for ladling out over the loucoumades, and for not dripping  all over people and the furniture.)    Reposted from rec.food.cooking.jewish newsgroup. >From: Arthur Wouk  <awouk@nilenet.com>    Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman  <jefffree@eskimo.com> on Jan 01, 1998

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Nutrition

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Serving Size: 1 Serving (2259g)
Recipe Makes: 1 Servings

Calories: 4450
Calories from Fat: 1841 (41%)

Amt Per Serving		% DV

	Total Fat 204.6g	273 %
	Saturated Fat 55.8g	279 %
	Monounsaturated Fat 82.2g
	Polyunsanturated Fat 38.4g
Cholesterol 6345mg		1952 %
Sodium 2115.4mg		73 %
Potassium 2264.5mg		60 %
Total Carbohydrate 463.6g		136 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 459.3g
Protein 204.7g		292 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4450

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