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1
Dissolve yeast and sugar in 1/4 cup of warm water.
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2
Set aside in warm place until doubled, about 10 minutes.
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3
Place flour and salt in food processor.
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4
Pour in yeast mixture, milk and 1 cup of warm water.
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5
Process for just a few seconds.
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6
Add egg and process few seconds more.
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7
Continue to process, using on-and-off (pulse) mechanism until flour has been completely incorporated and mixture is smooth.
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8
It should be gooey mass thicker than pancake batter and about consistency of muffin batter.
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9
If it is too thick, add a little water, tablespoon at a time.
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10
Transfer batter to bowl, cover with damp towel or plastic wrap and set in warm place until doubled, about 45 minutes.
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11
Heat oil for deep frying to 375 degrees in a deep fryer, saucepan or wok.
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12
Using teaspoon that has been dipped into cold water, drop small mounds of batter into hot oil and fry until golden brown on all sides, about 3 minutes.
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13
Do not crowd fritters in pan.
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14
As they are finished, transfer to absorbant paper to drain.
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15
Pile finished fritters on platter while still warm.
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16
Pour syrup over them and sift confectioners' sugar mixed with cinnamon on top, or serve just dusted with sugar-cinnamon mixture.
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17
Serve at once.
