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Lokma (fried dough) Calories
Syrup-soaked fried dough dessert; energy-dense and high in sugar and refined carbohydrates.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Lokma (fried dough) (90 g) has 347 calories. That works out to 385 calories per 100 g. It contains 53 g of carbs, 4.3 g of protein, 13.3 g of fat and 1 g of fiber. Its 9 µg of Selenium covers 16% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Lokma (fried dough) Nutrition Facts
Selected: 1 serving (medium) · 90 g
347
KCAL / 90G
Carbs
53g
· 19% DV
Protein
4.3g
· 9% DV
Fat
13.3g
· 17% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 5% · Fat 34%
Lokma (fried dough) nutrition facts table · 1 serving (medium) (90 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 347 kcal | |
| Total fat | 13.3 g | 17% |
| Saturated fat | 2.79 g | 14% |
| Trans fat | 0.07 g | |
| Sodium | 189 mg | 8% |
| Total carbohydrate | 53 g | 19% |
| Fiber | 1 g | 4% |
| Protein | 4.3 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Lokma (fried dough)?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 90 g | 347 kcal |
| 1 piece (mini) | 12 g | 46 kcal |
| 5 piece (small) | 60 g | 231 kcal |
| 100 g | 100 g | 385 kcal |
| 1 cup (whole) | 110 g | 424 kcal |
| 10 piece (double) | 120 g | 462 kcal |
| 1 serving (large) | 140 g | 539 kcal |
| 15 piece (triple) | 180 g | 693 kcal |
Calculated from 385 calories per 100 g.
Frequently Asked Questions About Lokma (fried dough)
What is lokma (fried dough)?
Lokma (fried dough) is a Turkish dessert made from small pieces of yeasted dough that are deep-fried and soaked in syrup. It is commonly served at celebrations and distributed to passers-by as an act of charity.
Why is lokma (fried dough) handed out for free?
Lokma (fried dough) is often given away to mark a charitable act, remember someone who has died, or celebrate a special occasion. Sharing it with the community is part of the Turkish tradition, rather than simply a way to serve dessert.
How is lokma (fried dough) made?
Lokma (fried dough) is made by mixing flour, yeast, water and salt into a soft dough, letting it rise, then frying small portions and dipping them in syrup. The oil should be hot enough to brown the outside without leaving the centers raw.
Why does lokma (fried dough) turn soggy?
Lokma (fried dough) can turn soggy if it sits in syrup too long or if the syrup is warm when the freshly fried dough is added. Draining the pieces well and serving them soon after soaking helps preserve their texture.
What is the difference between lokma (fried dough) and loukoumades?
Lokma (fried dough) and Greek loukoumades are closely related syrup-soaked fried dough sweets, but their customary toppings and serving styles can differ. Turkish lokma is often served simply with syrup and may be distributed at community gatherings.
Is lokma (fried dough) served hot or cold?
Lokma (fried dough) is usually fried fresh and served warm, after a brief dip in cool syrup. It can also be eaten at room temperature, but its crisp exterior is best soon after frying.
How do you keep lokma (fried dough) crispy?
For crisp lokma (fried dough), fry the pieces until evenly golden, drain off excess oil and dip them in syrup briefly rather than leaving them to soak. They soften as they stand, so serve them soon after preparation.
Why is lokma (fried dough) given out after a death in Turkey?
In Turkey, lokma (fried dough) may be distributed after a death as a charitable act in memory of the person who died. The custom is also seen at religious gatherings and other occasions when families wish to share food with their community.
Can you make lokma (fried dough) at home?
Yes, you can make lokma (fried dough) at home with a yeast-raised batter or soft dough, hot oil and syrup. Shaping the pieces evenly takes practice, and frying in small batches helps them cook through without overcrowding the pan.
How should leftover lokma (fried dough) be stored?
Store leftover lokma (fried dough) in a covered container at room temperature and eat it soon; refrigeration can make the fried dough firmer. It is best fresh, since storage cannot preserve the crisp texture once the syrup has soaked in.
Lokma (fried dough) Vitamins & Minerals
Vitamins
Vitamin E
1.44mg · 10% DV
B1
0.1mg · 8% DV
Biotin
1.8µg · 6% DV
Vitamin K
7.2µg · 6% DV
Minerals
Selenium
9µg · 16% DV
Sodium
189mg · 8% DV
Iron
1.44mg · 8% DV
Copper
0.07mg · 8% DV
Potassium ⭐
74mg · 2% DV
Lokma (fried dough) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Lokma (fried dough)
To burn the 347 calories in 1 serving (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Lokma (fried dough)?
Lokma is a Turkish fried-dough sweet: small pieces of yeasted dough are fried until golden, then soaked in sugar syrup. Hayır lokması is commonly made for an act of charity or a commemoration, including after a death, and shared with neighbours or passers-by rather than served only as a private dessert.
The outside is lightly crisp, while the centre turns soft and syrupy; it is usually eaten fresh, sometimes alongside tea. It is energy-dense and rich in sugar and refined carbohydrates, with comparatively little protein. If you’re serving it at home, offer a modest portion and let the syrup drain well for a less-heavy bite.
How Nutritious Is Lokma (fried dough)?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Lokma (fried dough) Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Lokma (fried dough) Contain Allergens?
Contains these allergens:
Which Diets Is Lokma (fried dough) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Lokma (fried dough) Fat Profile
SATURATED
2.79g
MONOUNSATURATED
4.86g
POLYUNSATURATED
4.05g
Omega 6:3 ratio 126:1
Above the ideal 4:1 (126:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.