Instructions: Heat the oil in a deep fat fryer until hot

Sift the flour into a large bowl then sprinkle over the sugar, yeast and salt. Add the potato if using, then pour over the water and mix either by hand or with an electric whisk until a firm batter is formed. (If doing by hand, then slapping the mixture against the side of the bowl helps to mix it together, quickly forming a batter.) Leave in a warm place to prove for 2 hours.

Meanwhile, make the syrup. Place all the ingredients into a medium saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes. Remove from the heat and allow to cool.

Using wet hands, scoop up a handful of the batter then, forming a fist, squeeze a little out through the top of your hand. Pinch this off with the second hand and drop into the deep fat fryer. Fry the batter for 4u5 minutes until golden brown. Drop the hot batter balls (lokmadas) into the cold syrup, stir briefly then remove with a slotted spoon, straining off any excess syrup. Repeat with the remaining batter. Serve imnmediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.