I remember eating these in the summer cool of the Cyprus mountains. They are quite rich and probably just two per person is the best quantity — served with a glass of iced water or a coffee as an afternoon treat, rather than a dessert. You might not need to make so many at once, but you can easily halve the amounts. There are places in Greece and Cyprus (and probably elsewhere) that specialise in these. I imagine they keep their batter in the fridge to slow down the yeast process and fry a