Start with the syrup as it must be cold when you throw in the honey balls. In a pan add sugar, water, lemon and honey and bring to a boil. Once boiled, take off fire and pour in another pan to cool faster.

In a bowl add all the ingredients for the honey balls except the oil. Stir with a hand whisk.

Cover the bowl with a cling film and let the mixture rise in a warm and dry environment for 30-45 minutes.

Put a pot with some sunflower oil on medium heat. If you have a thermometer, measure temperature. It should be 160 C. 
Prepare a glass of water and put a teaspoon inside. Place absorbent paper on a large plate to absorb the oil from frying the honey balls. To make your honey balls extra crispy, you will fry them twice.

When the oil has reached the desired temperature, put your hand in the bowl with the dough, take dough with your hand and close it in your palm. It will start to overflow between the index finger and the thumb. In the other hand hold the teaspoon and use it to take spoonfuls from the dough which you will let fall into the pan.

Since the spoon is wet, the dough will be easily detached and fall into the pan. Every time you are going to use it, dip it in water.
 ‘Cut’ small honey balls and let them fall into the oil and when you have made done enough, turn them around with a slotted spoon and let them cook on the other side.

Fry for a few minutes until they turn lightly golden and remove from the pan. Continue with the rest of the dough until all is gone. 

Sprinkle with walnuts