Corfu Svingoi (Σβίγγοι Κέρκυρας)

Corfu's svingoi are the Ionian Islands' fried puffs: cooked dough, eggs, oil, honey, cinnamon. They are not loukoumades. Loukoumades wait for yeast; svingoi lift from a paste cooked in the pot, so they come out lighter, with crisp ridges and tender hollows for the syrup to find.

The one method that decides them is the paste. Cook the flour with water and oil until it pulls into one clean ball, then let it cool before the eggs go in. Too hot and the eggs tighten; too loose and the fritters sit heavy in the oil. When the paste turns glossy and drops from the spoon in a slow V, you're ready.

On a Corfiot feast table, especially for Agios Spyridon, they should be made close to the eating. I don't perfume them with vanilla or bury them under toppings. Lemon peel, honey, cinnamon. Λίγα και καλά, a few things, and good ones.