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Air fritters with sweet guayabita Syrup Doughnuts

been years since I prepared the Air fritters ... but I have always liked. Are drawn from a pump mass flavored with ground cinnamon (Optional) and lemon zest, to form the balls using two spoons (dessert) and are preparing the dumplings (as small quenelles) and fry in batches. Again, the secret is to fry them in plenty of oil, over low heat to cook the inside and golden brown take out. They are inflated during frying, in fact once you acquire the color mentioned, leave one or two minutes to complete cooking. They slip on napkins, place in a container and when all the dumplings are prepared to bathe guayabita Syrup Sweet and nail. never eaten immediately, the idea is cool during the night to absorb as much syrup and remain juicy inside.

Ingredients:

1 cup water

6 tbsp butter

1 tbsp sugar

½ tsp cinnamon

1 cup flour

Grated (1) lemon

3 eggs

Pinch of salt

Frying oil

guayabita Syrup Sweet and nail:

2 cups sugar

1 cup water

3 guava sweets (Jamaica Pepper)

3 cloves

Preparation:

1. In container Mix flour, cinnamon, lemon zest, sugar and salt. Book.
2. In a saucepan bring water and butter, when suddenly boil adding the flour and stir with wooden spoon. Cook until the dough to pull away from the base of the pot. Add eggs (one by one) until a relatively elastic and sticky consistency.
3. Take a small piece of dough with the (2) teaspoons of baking and shape into ball or quenelle. Drop gently into the warm oil and fry over low heat until well cooked through.
4. Drain excess oil on a napkin, pass the pancakes to a container and cover them with the syrup.

Syrup:

Combine all the ingredients in a saucepan and boil until a light syrup. Book.