Diples

In a large bowl whisk together the Eggs and 2–3 tablespoons of Granulated Sugar until slightly frothy.

Stir in a generous drizzle of Olive Oil and a splash of Ouzo to add aroma, then fold in a pinch of Salt and the Baking Powder.

Gradually add the All-Purpose Flour, mixing until you have a smooth, slightly runny batter (similar to thin pancake batter). Let the batter rest 15–30 minutes so the gluten relaxes and bubbles settle.

While the batter rests, make the syrup: combine the Honey with 1/4–1/2 cup of Granulated Sugar (if you used sugar earlier, this is fine) and about 1/2 cup of Water in a small saucepan. Add a strip of zest from the Lemon and a tablespoon of Lemon Juice. Bring to a gentle simmer and cook until slightly thickened, then remove the lemon zest and keep the syrup warm on very low heat.

Heat a shallow layer of Olive Oil in a wide frying pan over medium heat until shimmering but not smoking.

To form diples, use a small ladle or a tablespoon to drop a thin stream of batter into the hot oil, moving the ladle to create long ribbons or small rounds; immediately fold or twist the batter with a fork or spoon as it sets to create layered shapes. Fry in batches so you don't crowd the pan.

Fry each piece until golden and crisp on both sides, turning once (about 1–2 minutes per side depending on thickness). Transfer fried diples to paper towels to drain briefly.

Working quickly while the pastries are warm, dip each piece into the warm honey-lemon syrup to coat, then lift and shake off excess. Arrange on a serving platter.

Sprinkle the coated diples with chopped Walnuts and a light dusting of Cinnamon. Serve warm or at room temperature for the best texture and flavor.