activate the yeast in a large bowl, stir together the warm water, sugar, and instant yeast. let it sit for 5–10 minutes until foamy.

make the dough add the apple cider vinegar and add the dry mixture to the wet. stir until you have a thick, sticky batter. cover the bowl with a towel or plastic wrap and let it rise in a warm place for 45–60 minutes, or until doubled.

fry the loukoumades heat light olive oil in a deep pan to 350–365°f. using wet spoons or lightly oiled hands, drop spoonfuls (about 2 tbsp worth) of dough into the hot oil. fry for 2–3 minutes per side, until golden and puffed. remove and drain on paper towels.

serve while still warm, drizzle generously with honey and sprinkle with crushed nuts, if desired. serve fresh and enjoy the sweet, nostalgic flavors!

TIPS! let the batter rise until bubbly and puffed. don’t rush it — this helps build flavor and texture. use a small cookie scoop to drop the batter into the oil. smaller balls cook more evenly. keep your oil at 350–365°f. if it’s too cool, the dough will soak up oil. too hot, and they’ll brown before they cook inside. serve immediately. these are best eaten fresh while the outside is crisp and the honey is warm.