1 tsp active dry yeast
1 tbsp sugar
1 1/2 C unbleached all-purpose flour
1 tsp salt
Vegetable oil, preferably canola, for frying
Confectioners' sugar for dusting
1. In a large bowl, sprinkle the yeast over 1 cup warm (110 to 115 degrees) water. Add the sugar and stir with a wooden spoon until the yeast dissolves. Add the flour and salt and mix until the flour is completely moistened. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 2 hours.
2. Pour about 1 inches of oil into a deep heavy saucepan or deep-fryer and heat over medium heat until the temperature reaches 370 degrees on a deep-frying thermometer, or a drop of the dough sizzles and turns brown in 1 minute when slipped into the oil.
3. Drop the dough by tablespoons into the hot oil; do not crowd the pan. Cook until golden brown and puffed, about 2 minutes. Remove the zeppole with a slotted spoon and drain them on paper towels. Repeat with the remaining dough.
4. Sprinkle generously with confectioners' sugar, or put the zeppole in a paper bag with the sugar and shake them until well coated. Serve immediately.
Makes 6 servings.