Beat the eggs in a deep bowl. Then, add the yoghurt in which you've beaten the baking soda ahead of time. Stir well, add the sugar as well, then the flour.
You have to obtain a mixture that falls off the spoon. It must not be too thick or too runny because if it's too runny, the fritters will end up very fatty and heavy.
Fry them in a pan with extra oil that needs to be well heated. The fritters will swell a bit due to the baking soda and flip over by themselves.