Moroccan Honey-Almond Fritters (Sfinge)

In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water, mixing until a sticky, shaggy dough forms. Do not overmix.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30 minutes, or until doubled in size.

Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Lightly oil your hands. Take a small portion of the dough (about 2 tablespoons), stretch it gently into a ring shape, and carefully drop it into the hot oil. Fry 2-3 fritters at a time to avoid overcrowding.

Fry for 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

Drizzle the warm fritters generously with honey and sprinkle with toasted sliced almonds before serving immediately.