Mix the eggs with the ¼ cup of sugar in a large bowl and whisk until it gets thick. Add 1 cup of Sabrosano oil.

Separately, mix 2 2/3 of flour, the baking powder and the salt. Incorporate gradually to the eggs mixture and mix well.

Make 16 balls with the dough. Extends each ball with a rolling pin until creating circles of approximately 12 cm diameter. The dough should be very thin.

Let it stand on wax paper without covering for 10 minutes.

Heat the 300 ml of Sabrosano oil in a deep pot at 175° Celsius.

Fry the raw fritter until they brown, flipping them just once.

Remove the excess oil.

Sprinkle with the sugar and cinnamon mixture; keep the leftovers in an hermetic container.