Sprinkle the yeast & sugar over the water in a measuring cup. Stir until the yeast dissolves.

In large bowl - combine the flour & salt.

Add the yeast mixture & stir with a large spoon until well blended.

Cover with plastic wrap & place in warm spot for 1-1/2 hours to rise. (I like to run the dryer for about 5 minutes & then turn off & place my dough inside to allow to rise)

Pour about 2 inches of oil in deep, heavy stockpot or deep fryer.

Heat oil until temp reaches 375 degrees or until the dough sizzles when dropped in.

Drop the dough by the tablespoon into the hot oil. Do not place too many in at one time- they need space to float around.

Cook zeppole until golden brown & puffed.

Remove from oil with large metal slotted spoon & drain on paper towels.

Repeat with remaining dough

Once drained- place in paper sack with some confectioners sugar & shake until coated. For a lighter zeppole- you can just sprinkle with confectioners sugar instead. (This is what I did knowing I was going to dip them)

Serve immediately