Recipe by Klara Cvitanovich
Makes about 60 servings
Proof yeast by dissolving it in a cup of warm water to which the sugar has been added. When it has foamed, pour into a large bowl and add the remaining dry ingredients, mixing well. Add water until the batter is the consistency of cake batter. Allow to rise in a draft-free area until double in bulk, around 1 hour.
Heat oil in a deep fryer to 370° F. Drop batter into oil by the tablespoon, being careful not to overcrowd. Turn over once to brown both sides. Remove with a slotted spoon onto layers of paper towels to drain. Sprinkle with sugar while still hot. Serve immediately.