In a mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Add the all-purpose flour and salt to the yeast mixture. Mix until a sticky dough forms.
Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the syrup by combining 1 cup of sugar and 1 cup of water in a small saucepan. Add lemon juice and bring to a boil. Simmer for about 10 minutes and let it cool.
Heat vegetable oil in a frying pan over medium heat, enough to submerge the Lokma halfway.
Scoop small amounts of dough, shape into balls, and drop into the hot oil. Fry until golden brown, about 2-3 minutes per batch.
Using a slotted spoon, remove the fried Lokma from the oil and drain on paper towels. Dip them into the cooled syrup for about 30 seconds.
Serve immediately, garnished with crushed nuts or cinnamon if desired.
