Add the yeast and sugar to about 75% of the water, and set aside for the yeast to bloom (about 10 minutes).

In a large bowl, mix the flour and salt together. Pour the water/yeast mixture and the EVOO into the flour. Using a wooden spoon, mix until fully combined (you want a really thick pancate batter consistency). If the batter is too thick, continue pour the remaining 25% of the water little by little until desired consistency is reached. Then cover and set aside at room temperature for 1.5 hours.

Pour oil into a pot about 3/4 the way up, and heat to 350º. Then using two spoons (see notes below), scoop out each Zeppole and transfer to the hot oil. Fry in batches for about 2-3 minutes per side, or until golden brown and cooked through.

While the Zeppole are frying, add a few tablespoons of powdered sugar to a large bowl. In batches, transfer the cooked Zeppole to the bowl and dust with more powdered sugar. Toss until fully coated and then serve warm!