Start by making the batter. Mix the yeast, 1 cup warm water, sugar and salt, and leave for 15 minutes until it foams on top.
Add 2 cups flour and the remaining 1 cup water to the yeast mixture and mix well.
Leave in a warm place for 2 hours until the mixture is bubbling and smells yeasty.
Whilst the mixture is fermenting, make the syrup: Mix the sugar and water together in a pan and bring to the boil. Once boiled, let it simmer until it thickens for approximately 7-8 minutes and coats the back of a spoon. Turn it off the heat and let it cool down while you finish the zalabia.
Once the zalabia batter is ready and has bubbled, using a kitchen funnel, pour the mixture into a squeezy bottle with nozzle top.
Heat the oil until it is shimmering. Once it shimmers, squeeze the mixture from the squeezy bottle into the hot oil creating a spiral shape, approximately 3 inches wide. Do not overcrowd the pan while frying, as the zalabia will turn soggy.
Once the zalabia puff up and slightly change colour, flip them over. Cook for another few minutes, when they begin to firm up and become slightly golden. Remove from the pan and drain on kitchen paper.
While still warm, take each zalabia and drop into the warm syrup quickly, but ensuring the fritter is completely coated. Remove with a fork, shaking off the excess syrup. Serve warm or at room temperature.
