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1
Combine the yeast, 1 tablespoon of the sugar, the flour, and salt in a food processor and pulse once or twice.
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2
Turn the machine on and add the liquid, a little at a time, through the feed tube, until the mixture forms a ball and is slightly sticky to the touch.
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3
If dry, add another tablespoon or two of water and process for another 10 seconds.
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4
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
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5
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
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6
Put the dough in a lightly oiled or buttered bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
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7
Put at least 2 inches (more is better) of oil in a large deep saucepan; the narrower the saucepan, the less oil youll need, but the more oil you use, the more fritters you can cook at the same time.
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8
Heat the oil over medium-high heat to about 350F (a pinch of the batter will sizzle immediately).
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9
Punch the dough down in the bowl, then moisten or flour your hands and shape tablespoon-sized pieces of the batter into little balls.
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10
Keep a piece of plastic wrap draped over the shaped fritters.
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11
Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 7 to 10 minutes.
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12
Drain on paper towels.
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13
Serve hot or at room temperature, drizzled with the honey and sprinkled with a mixture of the cinnamon and the remaining tablespoon of sugar.
