Ricotta Loukamades With Thyme Honey And Walnuts

Name: Ricotta Loukamades With Thyme Honey And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1 tablespoon sugar; 3/4 cup fresh whole milk ricotta, at room temperature; 2 large eggs + 2 egg whites, at room temperature; 2 tablespoons butter, melted; 2 teaspoons vanilla extract; 1 tablespoon calvados; generous sprinkling of freshly grated nutmeg, to taste; 1/2 cup thyme honey or your favorite honey; Cinnamon, to taste; 1/4 cup finely chopped toasted walnuts; Vegetable oil for frying

Servings: persons

3/4 cup cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 tablespoon sugar
3/4 cup fresh whole milk ricotta, at room temperature
2 large eggs + 2 egg whites, at room temperature
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 tablespoon calvados
generous sprinkling of freshly grated nutmeg, to taste
1/2 cup thyme honey or your favorite honey
Cinnamon, to taste
1/4 cup finely chopped toasted walnuts
Vegetable oil for frying

1
In a small bowl, whisk together flour, baking powder, salt and sugar to combine.
2
In a medium bowl, beat the ricotta for 1 minute with a mixer. (I use a hand mixer with a whisk attachment). Add egg + egg white and beat until smooth and shiny, about 1-2 minutes.
3
Turn the dry ingredients into the ricotta mixture and gently stir to combine. Don't overmix. Stir in the melted butter, vanilla, calvados, and nutmeg.
4
In a heavy pan, pour oil to a depth of about 2 inches and heat over medium low to medium (depending on how hot your stove runs) until a drop of water dropped into the oil sizzles.
5
While oil is heating, pour honey into a saucepan and place over very low heat to warm.
6
Using a long spoon, put approximately 1 tablespoon of batter in the spoon, pour the batter into the oil close to the surface so that it streams into the oil and holds it shape. Heat gently and turn until golden brown on all sides. Do not let oil get too hot or the puff may not cook all the way through inside.
7
Remove loukamades with a slotted utensil and place on a plate lined with paper towels to drain excess oil.
8
Remove saucepan with the honey from the heat. Place loukamades in the pan and use a spoon to gently turn them to coat. Transfer to serving plates or a platter and sprinkle with walnuts and cinnamon to taste. Serve immediately.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup cake flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt, 1 tablespoon sugar, and more.

Yes, Ricotta Loukamades With Thyme Honey And Walnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!