Mix water, flower and self raising flower and make a thick pulp. Heat olive oil in a frying pan, and fill spoon by
spoon the frying pan with the pulp. When the fritters are fried in both sides remove from the pan and dry them from oil with
a kitchen sheet of paper. Dip them in the fig syrup one by one, place them in a plate and dredge over some more
fig syrup, cinammon and nuts.
Source: Tastes of Aegean by Mrs Dora Parisi from
Molivos
