Line a loaf pan with cling film and spray with non-stick spray. In a small saucepan combine the milk and olive oil. Add the salt and place over medium high heat. Bring to a simmer, stirring occasionally to prevent the milk from scorching or boiling over. When the milk is very hot, add the flour all at once. Stir vigorously until the dough comes together in a ball. Chill several hours until the dough is firm.

Fill a deep skillet or saucepan with about 2 inches of vegetable oil. Remove the chilled and hardened dough from the loaf pan. Using a sharp knife, cut the dough into small pieces. These can be cubes or diamond shapes - whatever you prefer (we prefer hexagons for some reason 😉). You may find it easier to cut the dough by rinsing the knife in between cuts.

When the oil reaches a temperature of 350°F you can begin to fry the fritters. Carefully add four or five fritters to the hot oil. Use a slotted spoon to gently stir the fritters. You may notice the fritters beginning to stick to the pan, the spoon or the other fritters - just keep gently moving them until they begin to form a crust after which they won't stick anymore.

Fry the fritters for about 4 to 5 minutes until they are golden brown all over. Remove them with a slotted spoon onto a paper-towel lined baking sheet. Repeat with the remaining fritters until they are all fried.

To serve the fritters, gently warm the honey so it pours easily. Transfer the fritters to a serving plate and drizzle generously with the honey. Turn them over so that the honey coats each side of the fritters. Serve and enjoy!