Add eggs one by one, beating by hand or with an electric mixer after each addition. Measure 2 to 3 tablespoons of dough. With greased hands, form a strip and shape into a doughnut 4 inches in diameter, making sure the center hole is large. Heat oil and lard in a deep frying pan. Test temperature with a piece of batter.
Oil is ready when batter sizzles.
Reduce heat and fry fritters for about 3 to 4 minutes on each side, or until golden. Remove from oil and drain on paper towels. Keep warm until serving time. Simmer until syrup thickens slightly, about 40 minutes. Or soak fritters in syrup for 1 or 2 minutes before serving.