2 cups flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 package dry yeast, dissolved in 1/4 cup warm water
2 cups warm water
Syrup [see Orange-Flower Syrup recipe >]
2 cups cooking oil

Combine flour, cornstarch, and salt in a mixing bowl; then pour in yeast and mix well. Add water and stir until mixture is the consistency of pancake batter, adding more water if necessary. Cover and set aside for 1 hour.
In the meantime, prepare syrup; then set aside, keeping warm.

Heat oil in a saucepan; then drop 1 tablespoon of batter into hot oil. Cook over medium heat until it turns golden brown. Remove with a slotted spoon and place on paper towels to drain.

Dip balls into warm syrup; then remove and arrange on a serving platter. Continue until all the batter is used.