INGREDIENTS

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  <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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