Freshly grated ginger in the batter served with a warm honey drizzle.
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In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in 1.5 cups of warm water; let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, remaining sugar, salt, nutmeg, and the freshly grated ginger.
Gradually pour the yeast mixture into the dry ingredients, mixing by hand or with a wooden spoon until a smooth, stretchy batter forms.
Cover the bowl with a clean damp cloth or plastic wrap and place in a warm, draft-free area to rise for 1 to 1.5 hours until doubled in size.
Heat the vegetable oil in a deep pot or wok over medium heat until it reaches approximately 350 degrees Fahrenheit.
Deflate the batter slightly, then use your hand or a spoon to scoop and drop small, round balls of dough into the hot oil.
Fry the balls, turning frequently with a slotted spoon, until they are golden brown and cooked through on all sides.
Remove the puff puffs and drain on paper towels, then whisk the honey with a teaspoon of warm water and drizzle generously over the warm pastries.
