Place the Seirass in a container and mix with a fork to obtain a smooth and even mixture. Add the sugar, flour, a pinch of cinnamon and three egg yolks. Mix thoroughly and leave to rest in the fridge for two hours.

Crumble the lady fingers, the flour, and a whole beaten egg into three separate bowls.

Use the Seirass mixture to make walnut size balls - "balote".
Roll them in flour, then the egg and then the lady finger crumbs, then arrange the balote on a tray until all the mixture has been used. Leave the Seirass balote in the fridge for at least thirty minutes.

Heat plenty of oil in a pan, then fry the Seirass balote a few at a time, take care to turn them frequently to obtain an even golden colour.
Drain the Seirass balote and place them on absorbent paper.

Sprinkle some sugar onto a tray and roll the hot Seirass balote in it.