I almost want to tell you not to make these. This is largely because these salty feta puffs (feta loukoumades) are so incredibly delicious, and the recipe makes so many, that you will likely stuff your face full of them and then suffer instant regret upon realising how many you have eaten. You may also find yourself thinking of them often and regularly which then sees you making them again and again in a cycle of delicious sublimity and constant over eating. Or maybe that’s just me. Either way I’m starting this post with a warning.
These salty feta puffs are essentially a savoury version of a Greek loukoumades (A loukoumades is a yeasted doughnut served with honey and nuts). My salty feta loukoumades are made in exactly the same way as a sweet loukoumades, the only difference is that it has a block of feta blended with the milk before the dough is made and proved. Once proved, the dough is fried and puffs up into delicious morsels that are then tossed in oregano salt for added flavour. The result is – as indicated above – completely irresistible.
I’ve shallow fried my puffs in about 1cm of oil with a flip over half way through (if I had deep fried them, I would have called them balls). There are some days I just don’t feel like the stress that comes with deep frying and so its good to know that the loukoumades still work perfectly if you shallow fry.
I find myself sitting here and wondering what else there is to say. So, I’ll just say this: if you love salty and savoury… just make them.
Feta Loukoumades | Salty Feta Puffs
- 200g Greek feta
- 1 cup long-life milk
- 1 cup water
- 400g plain flour
- 7g active dry yeast (1 packet)
- 4 tablespoons olive oil
- 2 teaspoons salt
- Grapeseed oil, for frying
- 1 tablespoon high quality dried oregano
- 1 tablespoon flaked sea salt
Place the milk and water in a food processor, and crumble in the feta. Blend the milk,water and feta until it forms a smooth consistency. Transfer to a large microwave safe bowl and then warm in the microwave for 30 seconds.
Combine the yeast and olive oil in a small bowl and mix well to combine, then add to the feta mixture in large bowl along with the flour and salt. Whisk until the batter is thick but does not have any lumps.
Cover the bowl with glad wrap and wrap in a tea towel, then set aside in a warm spot until it has doubled in size (this should take about an hour). The dough will also look aerated with bubbles.
Pour 1cm of grapeseed oil in the base of a large heavy bottom frypan, and heat over medium high heat until very hot. Drop spoonfuls of the batter into the base of the frypan in batches of 5-6 (or as many as your frypan can handle allowing for expansion) and fry for 30 seconds before flipping them over and cooking for another 30 seconds, or until golden.
Transfer to a paper towel lined plate to drain the excess oil. Once all the puffs have been cooked in batches, combine the sea salt flakes and oregano in a small bowl and crush the salt together with the oregano using your hands. Toss the cooked puffs in the sea salt and oregano and serve immediately.