In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and baking powder.

In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.

Pour the yeast mixture into the dry ingredients and whisk until you have a smooth batter. Cover the bowl with a clean cloth and let it rest for about 30 minutes to allow the batter to rise.

Meanwhile, prepare the syrup by combining the sugar and water in a saucepan. Bring it to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce the heat to low and simmer for about 10 minutes. Remove from heat, add the lemon juice, and set aside to cool.

Fill a deep pot with vegetable oil to a depth of about 2 inches. Heat the oil over medium heat until it reaches a temperature of 350°F (180°C) on a deep-fry thermometer.

Once the batter has risen, give it a quick stir. Using your fingers or a spoon, grab a small portion of the batter and drop it into the hot oil. Repeat this process, frying a few pieces at a time, taking care not to overcrowd the pot.

Fry the Zalabia until they turn golden brown and crispy, flipping them over occasionally for even cooking. This usually takes about 3-4 minutes per batch.

Using a slotted spoon, remove the fried Zalabia from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Once all the Zalabia are fried, dip them immediately into the cooled syrup, ensuring they are fully coated. Allow them to soak in the syrup for a few minutes.

Remove the Zalabia from the syrup and place them on a serving plate.

Serve the vegan Egyptian Zalabia warm or at room temperature.