First, infuse the olive oil by placing it in a skillet with the orange zest and warming over a low heat. After 10 minutes, remove from heat, add the sesame and anise seeds, and let cool to room temperature.
Sieve the oil into a bowl, and reserve it for later. Using a mortar and pestle, crush the sesame and anise seeds to a paste.
Combine the flour, cinnamon, and salt in a mixing bowl. Add the sieved oil and the sweet wine, and knead to form a dough. Add the seed paste and mix thoroughly. Continue kneading for 15 minutes, and form a bowl. Leave, covered with a damp cloth, for an hour.
In a frying pan, heat the sunflower oil over a high heat.
To make the fritters, take a teaspoon of dough and roll it into a very thin, long oblong. Take the two long sides and stick them together to make a cylinder shape.
Fry the fritters, three or four at a time, for 2-3 minutes or until golden. Using a slotted spoon, transfer to a paper towel to drain. Repeat with the remaining fritters, reheating the oil to high heat before frying each batch.
In a small saucepan, combine the honey, lemon juice, and the splash of water over a medium heat. Stir until combined, and once heated, bathe the fritters one by one and put on a plate to serve.