Loukoumades

Directions

1. 1
   Combine the yeast, 1 tablespoon of the sugar, the flour, and salt in a food processor and pulse once or twice.
2. 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.
3. 3
   If dry, add another tablespoon or two of water and process for another 10 seconds.
4. 4
   (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
5. 5
   Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
6. 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.
7. 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.
8. 8
   Heat the oil over medium-high heat to about 350F (a pinch of the batter will sizzle immediately).
9. 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.
10. 10
    Keep a piece of plastic wrap draped over the shaped fritters.
11. 11
    Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 7 to 10 minutes.
12. 12
    Drain on paper towels.
13. 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.