For the fritters, mix all the ingredients together well.

If it’s a tad too thick add a splash of milk; if it’s too thin add a sprinkle of extra flour.

Heat a pan with about 2 – 3cm of oil.

As soon as the oil is hot enough (test it by dropping a little batter into the oil and if it bubbles immediately it’s ready) add about 2 Tbsp batter per fritter and cook for 2 – 3 minutes on each side. Don’t let the oil get too hot. If you have a thermometer, 160C is the ideal heat.

To make the sauce mix the syrup and sour cream.

Drizzle over the fritters and dust with cinnamon.