Add ½ cup water into a large saucepan, along with 1 tbsp extra virgin olive oil, 2 tbsp granulated sugar, the zest of half a lemon and just a kiss of sea salt, heat with a medium heat, using a spatula, gently mix until the sugar dissolves.

Once it comes to a light boil, add in ⅝ cup all-purpose flour and mix continuously, once you end up with a dough-like texture, gently fold the dough in the pan for about 1 minute or until all the dough is well binded, then remove from the heat and transfer the dough into a large bowl.

In the meantime, crack each egg into individual bowls and whisk the eggs.

Once the dough is cool enough to handle, about 5 to 10 minutes, add in one of the whisked eggs, mix until the egg is well incorporated into the dough, you will notice the dough will break off into small pieces, just continue to mix and push down on the mixture until well binded, then add in the second whisked egg, continue to mix and push down on the mixture until you get a sticky dough.

Add 3 cups sunflower oil into a large saucepan and heat with a medium heat.

Once the oil is nice and hot, about 10 minutes, grab a spoonful of the batter, using the help from another spoon, shape into a ball just as best as you can, slightly smaller than a golf ball, add into the pan with the hot oil, make sure all the fritters are evenly spaced out, cook in batches, fry for 10 minutes or until golden fried all around, the fritters typically flip themselves in the hot oil, if not, just use a spoon to flip them around every 2 minutes or so.

As you finish each batch, transfer into a dish with paper towels.

Once all the fritters are fried, coat each one in granulated sugar, serve warm or at room temperature, enjoy!