1. Combine cinnamon and ½ cup sugar in a bowl and keep aside. Take a medium bowl, whisk in the eggs, 4 tsp oil, and the buttermilk. Now gradually add the flour, salt, baking powder, and sugar.

2. Prepare your deep fryer by adding 2 cups oil and heating it to a temperature of 375 degrees F. When the oil bubble on dropping in some batter, its ready for use. Slice the apples and coat them with the flour batter and deep fry. Flip them once they are cooked on one side. Fry until golden brown and crisp.

3. Transfer to an absorbent paper. Toss the cinnamon and sugar over the fritters and serve hot.

1. Whisk in the eggs, milk, and 2 tsp vegetable oil.

2. Mix in gradually the pancake mix. Make sure no lumps are left and it becomes a smooth mixture.

3. Now heat the fryer to 375 degrees and dip the cookies in the batter and put them in the hot oil. Fry in batches of 4-5 and when they are golden brown, take them out on an absorbent paper.

4. Serve hot.

1. Take a wonton wrapper and place 1 tsp chocolate pieces in the center. Fold wrappers in half and seal the edges firmly with some water. Repeat with all wrappers.

2. Heat oil to 375 degrees and fry 4-5 wontons at a time, till golden brown.

3. Serve hot.

1. In a large bowl whisk the eggs well. In another bowl mix the flour, baking powder, salt, sugar, and cinnamon. Add to the eggs gradually and beat the mixture well till it becomes smooth.

2. Heat the oil to 375 degrees. Cover the hole of the funnel and pour some of the batter mixture into it.

3. Now slowly release the hand from the hole and start making 6-7” round swirls in the oil. Fry well on both sides until golden brown. Remove on absorbent paper. Sprinkle confectioner’s sugar. Serve hot.

1. Heat oil in a deep fryer to 375 degrees.

2. Slowly put spoonfuls of batter in the hot oil to fry.

3. The balls will puff and gradually turn golden brown.

4. Take out on an absorbent sheet.

5. Now dip them into the sugar syrup, leave for some seconds to absorb and coat well.

6. Serve hot.

1. In a saucepan, heat the milk, vanilla beans, 1 tbsp of sugar to 105 F. Add the yeast and leave the mix for 5 minutes until frothy. Transfer to a bowl in an electric mixer. Add the egg yolks, shortening, and 1/2 cup of sugar. Beat well until the shortening breaks up. Add the salt, baking powder, and mace. Now switch to low speed and add the flour little by little, until the dough assembles together well, but is still tacky.

2. Place the dough on a lightly floured surface and knead well punching and beating it for 10 minutes. Transfer to a greased baking sheet. Cover with a towel and transfer the sheet in an oven.

3. Take a large pan and fill it with boiling water and place on the lower rack of the switched-off oven. Close the lid and let the dough rise for about an hour.

4. Prepare two baking sheets- line them with wax paper and dust with flour. Bring the dough to the work area and make a 12” round shape which is ½ “thick.

5. Shape the doughnuts using doughnut cutters and make doughnut shapes of 2 3/4 and 1 ¼.

6. Transfer the doughnuts to the baking sheets and leave it in the oven for 45 minutes to double in size. Refill the boiling water pan and close the oven lid.

7. Heat oil in the fryer to 375 degrees. When hot, slowly lower the doughnuts and deep fry till golden brown.

8. Transfer to absorbent sheets and serve hot.

1. Whisk the eggs in a bowl until smooth. Add in the flour, baking powder, cinnamon, sugar, salt, and the pumpkin. Mix thoroughly to make a batter.

2. Heat oil in a deep fryer to 375 degrees and take spoonfuls of batter and drop one by one. Fry in batches of 4-5. Drain on towel-lined sheets.

3. Take three tabs of sugar and 1 tab cinnamon and combine well. Sprinkle the cinnamon sugar on the fritters and serve with ice cream.

1. Combine the milk, salt, and butter and boil over medium heat. Add flour slowly and stir continuously for about 30 seconds till the mix becomes a ball, leaving the sides of the pan.

2. Remove from the heat. When slightly cool, add the eggs and mix well to make a smooth batter.

3. Add the mixture into a pastry bag which has a star nozzle.

4. Heat oil in a deep fryer to about 375 degrees. Pour the batter from the bag into the oil and snip 4-5 “with a kitchen scissor.

5. Deep fry 4-5 Churros in one batch, until golden brown.

6. Roll the hot Churros in cinnamon sugar and serve hot.

1. Scoop out 8 balls of ice cream.

2. Beat eggs till frothy.

3. In a dish, mix the crushed cornflakes with cinnamon.

4. Roll the ice cream scoops in the egg whites and the cornflakes and cover completely.

5. Freeze for 3 hours.

6. Heat oil in a deep fryer to 375 degrees. Dip the frozen ice cream balls and fry for 15 sends approx. Drain on absorbent paper and serve immediately.

1. Mix the sugar and cinnamon.

2. Open the biscuit containers, separate the biscuit pieces, cut them into quarters.

3. Heat the oil in a deep fryer at 375 degrees.

4. Drop 5-6 pieces in hot oil one at a time.

5. Fry till golden brown, remove on an absorbent paper.

6. Roll the biscuits in the cinnamon mixture.

7. Serve.