For the Syrup:
- 1/2 cup sugar
- 1/2 cup honey
- Grated zest and juice of 2 limes
For the Fritters:
- 3/4 cup all-purpose flour
- 3 large egg yolks
- 3 tablespoons unsalted butter, melted and cooled
- Pinch of salt
- Vegetable oil, for frying
Make the syrup: Combine the sugar, honey, lime zest, lime juice and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer and cook 5 minutes. Remove from the heat; set aside. (You can refrigerate the syrup, covered, up to 3 days; reheat before serving.)
Make the fritters: Whisk the flour, 3/4 cup water, the egg yolks, butter and salt in a large bowl to make a loose batter.
Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, pour scant tablespoonfuls of batter into the hot oil and fry, turning once, until golden on both sides, about 3 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate to drain. Drizzle with the lime syrup.
You can fry these treats up to 4 hours ahead. Serve at room temperature or reheat in a 375 degrees F oven.
Photograph by Yunhee Kim