In a bowl sift together flour, and cornstarch.
In a medium saucepan add water, oil salt, and vinegar, bring to a boil over medium heat.
Add flour all at once and mix well with a wooden spoon until the dough comes together and becomes smooth.
Remove dough from heat and place on a plate. Cover with a clean kitchen towel. Let it cool down for about 5-10 minutes.
Transfer dough into a mixing bowl fitted with the paddle attachment.
Turn on the mixer and add eggs one by one waiting for each to get completely mixed in. Be sure to scrape the sides and bottom of the bowl with each addition.
Add the vanilla extract and mix.
Fill a piping bag fitted with a closed star tip, with the dough.
In a large frying pan, pour about 1 inch of oil, do not turn the heat on yet.
Pipe the dough directly over the oil about 2 inches long then cut with scissors or pinching with your fingers.
Dip the scissors, or your fingers, in the oil between cuts so the dough does not stick.
When the pan is filled, not crammed, turn the heat on to medium and wait for the tulumba to float before turning them.
Fry until they get deep golden in color.
Using a slotted spoon take the fritters out and place into a bowl of cooled syrup, toss them to coat from all side and leave in the syrup for about a minute. Meanwhile remove pan from heat to cool down.
Take them out and place on a colander, let them drip excess syrup.
Let the oil cool down before attempting a second batch.