Loukoumathes

In a large mixing bowl, combine flour and water, stirring until a smooth, slightly sticky batter forms with no lumps. Allow the batter to rest at room temperature for 30 minutes to develop its texture.

Pour corn oil into a deep heavy-bottomed pot or deep fryer to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 175°C (350°F).

Test the oil temperature by dropping a small amount of batter into the oil; it should rise to the surface and sizzle immediately. Adjust the heat as necessary to maintain a steady frying temperature.

Using a wet spoon or small ladle, carefully drop rounded spoonfuls of batter into the hot corn oil, working in small batches to avoid overcrowding the pot.

Fry the dough balls for 3 to 4 minutes, turning them occasionally with a slotted spoon, until they are uniformly golden brown and crisp on the outside.

Remove the loukoumades with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

Continue frying the remaining batter in batches, allowing the oil to return to the correct temperature between each batch. Drain each batch on fresh paper towels.

Serve the loukoumades immediately while warm, drizzled with honey or dusted with powdered sugar and cinnamon as desired.