For the batter
3/4 cup milk
2 tbs brandy or raki
2 tbs olive oil
1 egg yolk
1 1/2 cup flour
1 tbs baking powder
For the filling
1 lb sweet myzithra (or ricotta)
2 tbs sugar (or more, to taste)
1 tsp cinnamon 2 cups olive oil for frying
Whisk the batter ingredients, liquids and egg yolk first, adding the flour and baking powder slowly until you have a batter that resembles a thick custard.
Mash the myzithra with the sugar and cinnamon until it is smooth. You can use an electric beater for this. Both the cheese and the batter can be made ahead of time. Have ready a saucepan filled with boiling oil for frying. Make little balls out of the cheese mixture. Dip each ball in the batter and brown a few at a time quickly in the hot oil. Lift them out with slotted spoon, drain on paper towels, and serve with honey or sugar. Because they cook so quickly, you would do well to have someone removing them as you prepare them. Makes about 40 balls.