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 few at a time as needed, then shower them from a large pot of communal syrup.
Crumble the yeast into a large bowl. Add
Add the rest of the flour to the yeast bowl, along with the potatoes. Whisk well until you have a smooth, loose batter. Cover the bowl and leave again for 1½–2 hours in a warm place, or until the batter looks a bit frothy on the surface and has puffed up and is quite thick (otherwise the puffs will collapse when you fry them).
To make the syrup, put the honey, lemon juice and cinnamon in a saucepan with about
Put enough oil in a wide saucepan to come about
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