Classic Deep-Fried Turkish Delight

Turkish delight, lokum, is already a pretty magical sweet on its own. Coat it in a light batter and drop it into hot oil, though, and something special happens. The outside goes crisp and golden while the inside stays soft, chewy, and fragrant with rosewater. It is a street-food style treat that looks impressive but comes together fast. Pick up a good-quality block of lokum from a Middle Eastern or Turkish grocery if you can. The rose-flavoured kind is classic, but pistachio or lemon work beautifully too.

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • 16 pieces (about 12 oz / 340 g) Turkish delight (lokum), Cut into roughly 1-inch cubes if not already pre-cut (Rose-flavoured is classic; pistachio or lemon also work)
  • 1 cup All-purpose flour (Plus extra for dusting the lokum before battering)
  • 2 tbsp Cornstarch (Keeps the batter light and crisp)
  • 1 tsp Baking powder
  • ¼ tsp Salt (Just a touch balances the sweetness)
  • ¾ cup Cold sparkling water (Must be very cold; the bubbles help the batter puff)
  • 1 large Egg, Beaten lightly
  • 4 cups (approx.) Neutral oil for frying (Sunflower, canola, or vegetable oil all work)
  • ¼ cup Powdered sugar (icing sugar) (For dusting generously over the finished fritters)
  • 1 tbsp Dried rose petals (Optional garnish; edible-grade only)

Instructions

  1. Pour 4 cups (950 ml) neutral oil into a deep heavy-bottomed pot. You want the oil to sit about 3 inches (7.5 cm) deep. Clip a thermometer to the side and begin heating over medium heat. This will take 10 to 15 minutes to reach frying temperature, so start it now.
  2. While the oil heats, prep the lokum. If your 16 pieces of Turkish delight are not already in roughly 1-inch cubes, cut them now on a board. They can be sticky; a light coating of cornstarch on your knife helps. Set them aside on a plate.
  3. Make the batter. In a medium bowl, whisk together 1 cup (120 g) all-purpose flour, 2 tbsp (16 g) cornstarch, 1 tsp baking powder, and ¼ tsp salt. Make a well in the centre.
  4. Add 1 large egg, lightly beaten, and ¾ cup (180 ml) cold sparkling water to the well. Whisk until just combined. A few lumps are fine; overmixing makes the batter tough. Pop the bowl in the freezer for 5 minutes to keep it cold while the oil finishes heating.
  5. Check the oil temperature. You are aiming for 350°F (175°C). Once the thermometer holds steady at that number, you are ready. If the oil starts smoking, it is too hot; pull the pot off the heat briefly and let it cool a little.
  6. Lightly dust each piece of Turkish delight in a little plain flour, tapping off any excess. This thin dry coating helps the batter cling instead of sliding off.
  7. Working in batches of 4 to 5 pieces at a time, dip each flour-dusted piece into the cold batter, let the excess drip for a second, then gently lower it into the hot oil. Do not crowd the pot; too many pieces at once drops the temperature and the batter turns greasy rather than crisp. Fry for 2 to 3 minutes, turning once halfway through, until the batter is a deep honey-gold and feels set when you nudge it with a spoon.
  8. Lift the fried pieces out with a slotted spoon and transfer them to the paper-towel-lined plate. Let them sit for 60 seconds to drain. Repeat with the remaining pieces, letting the oil return to 350°F (175°C) between each batch.
  9. Arrange the fritters on a serving plate. Sieve ¼ cup (30 g) powdered sugar generously over the top. Scatter 1 tbsp dried rose petals over if you have them. Serve right away while the shell is still crisp. The lokum inside will be very hot, so warn people to give it a moment before biting in.