Kaygana Fritters


Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Kaygana is like an unleavened version of lokma, and the yoghurt added to its filling gives it a different taste. The recipe below is from Konya.


  • 100 g/ oz thick yoghurt
  • 2 eggs
  • 100


Prepare the syrup.

Whisk the yoghurt and eggs together thoroughly. Add the flour and bicarbonate of soda and beat in with a wooden spoon.

Heat the oil. Dip a small spoon into cold oil first, then spoon up some dough, and push it off with your finger into the oil. Repeat until the dough is used up. Fry for 2-3 minutes, turning the kaygana over with a ladle until they are golden.