Lokhemat with a Venezuelan Twist

Ingredients

In this Venezuelan adaptation of Lokhemat, we incorporate mashed ripe plantains and coconut milk into the dough, adding a tropical twist to the traditional Arab recipe. The use of these ingredients enhances the sweetness and aroma of the fritters, giving them a unique flavor profile that sets them apart from the original version. We alse have the original recipe for Lokhemat, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 ripe plantains, mashed 2 ripe plantains, mashed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 52g, 18g
• Protein: 5g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, mashed plantains, coconut milk, granulated sugar, yeast, and salt. Mix well until a smooth dough forms.
2. 2.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
3. 3.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
4. 4.
   Using a small ice cream scoop or a spoon, drop small portions of the dough into the hot oil, being careful not to overcrowd the pot.
5. 5.
   Fry the fritters for about 3-4 minutes, or until they turn golden brown and crispy. Flip them occasionally to ensure even cooking.
6. 6.
   Remove the fritters from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the frying process with the remaining dough.
8. 8.
   Once all the fritters are fried, dust them generously with powdered sugar.
9. 9.
   Serve the Lokhemat warm and enjoy!

Treat your ingredients with care...

• Ripe Plantains — Choose ripe plantains with black spots on the skin, as they will be sweeter and easier to mash.
• Coconut Milk — Use full-fat coconut milk for a richer flavor and creamier texture.

Tips & Tricks

• For an extra tropical touch, you can add a pinch of ground cinnamon or nutmeg to the dough.
• Serve the Lokhemat with a drizzle of honey or a side of dulce de leche for added sweetness.
• If you prefer a lighter version, you can bake the fritters in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown.

Serving advice

Serve the warm Lokhemat as a delightful dessert or snack. They are best enjoyed fresh and can be served on their own or with a side of honey or dulce de leche for dipping.

Presentation advice

Arrange the Lokhemat on a serving platter and dust them generously with powdered sugar. You can also garnish them with fresh mint leaves or a sprinkle of grated coconut for an extra touch of elegance.