The first bite is all sugar and addictively crisp batter. The inside, however, is mildly herbal and undeniably satisfying.
To make the batter: In a large bowl, stir together the flour and sugar. Whisk in the milk until combined. Fold in egg whites.
To make the fritters: In a large, deep-sided pot, heat the olive oil to 360 degrees F on a deep-fat thermometer. Dip the bay leaves in the batter and coat liberally. Delicately place the battered leaves in the hot oil and fry until golden all over. With a slotted spoon, transfer the fritters to paper towels to drain and cool. When cool, dust with sugar. Serve 6 buñeulos with each custard.