Crunchy Luqaimat / Awamat (Middle Eastern Fritters)

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1. 1Step 1: In a saucepan, combine the 1/2 cup sugar, 1 cup water, the squeeze of lemon juice, and the 2 lemon slices.
2. 2Step 2: Do not stir. Place the saucepan on the stove over medium heat.
3. 3Step 3: Once the mixture is simmering, lower the heat to low and simmer for 10 minutes. Remove from heat and set aside to cool. It will become a thick syrup.
4. 4Step 4: In a large bowl, mix the 1 cup warm water with the instant yeast. The water should be tap-water warm, not boiling hot. Let stand for 1-2 minutes.
5. 5Step 5: Add the 1 tablespoon sugar, 1 1/2 cups flour, cornstarch, and pinch of salt. Combine with a wooden spoon until a shaggy dough forms.
6. 6Step 6: Continue mixing with the spoon, adding more water 1-2 tablespoons at a time. As you add water, the dough should loosen slightly. The total water added during kneading should be about 1/4 cup.
7. 7Step 7: Once the dough is softer and looser, use the wooden spoon to scoop up the dough and slap it back down into the bowl. Repeat this motion 6-7 times. This kneading helps the dough rise well.
8. 8Step 8: Cover the dough with plastic wrap and a towel, and set aside to rise for 1 hour.
9. 9Step 9: After an hour, use a wooden spoon to scoop the stretchy, very soft dough into a large plastic freezer bag.
10. 10Step 10: Using your hands, squish the dough into one corner of the bag and twist the top to form a piping-bag shape. Do not cut the corner until you are ready to fry.
11. 11Step 11: Add the 2 cups vegetable oil to a large skillet, enough to submerge the dough balls. Allow the oil to heat for a few minutes.
12. 12Step 12: Using kitchen scissors, make a small cut at the corner of the bag. Ensure it is not too big, or the balls will come out very large.
13. 13Step 13: Dip the scissors in the oil. Position your arm above the oil, squeeze out some dough, and cut it off with the scissors so it falls into the oil. Be quick with this movement for a round shape; irregular shapes are fine too.
14. 14Step 14: Use the first fritter to test the oil temperature. If it starts to bubble, the oil is ready. If not, wait a few more minutes.
15. 15Step 15: Continue squeezing and cutting dough until the surface is filled. Using a large spider or skimmer, remove the luqaimat once they are light golden brown and place them in an empty bowl.
16. 16Step 16: Fry the dough in 2-3 batches as needed, depending on the size of your pan. As you finish each batch, keep it separate from the next so you can track which batch is coolest.
17. 17Step 17: Once the luqaimat have cooled slightly, add them back into the hot oil for a second frying. Frying twice ensures a crispy outside. This time, fry until they turn a deep brown color.
18. 18Step 18: Remove them and dunk into the sugar syrup, then remove and place on a plate. Serve immediately.