In a small bowl, mix together all-purpose and semolina flours, and salt. Set aside.
In a heavy-bottomed saucepan over medium heat, combine water and butter. Bring to a boil. Add flour mixture all at once, stirring constantly with a wooden spoon, until dough is well combined and pulls cleanly from the sides of the pan. Let cool.
Beat eggs into dough mixture one at a time, making sure each one is incorporated before adding the next.
Heat oil to 160˚C (325˚F) in a deep fat fryer.
Transfer dough to a pastry bag fitted with an 8-point star tip. Pipe dough directly over hot oil, onto a 4 cm (1½ in) long fluted fingers, cutting through with scissor.
Fry the fingers, turning to brown evenly, for 4 minutes or until golden brown. (Do not stack the fingers while frying). Let drain on paper towels. (For crispier fritter, fry twice, do not burn).
While still hot, dip fritters into syrup. Let excess syrup drip off. Arrange on a serving plate. Sprinkle some pistachios on top.
