Pour all the flour into a large bowl. Separately, dissolve the yeast in the water, then add the liquid thus obtained to the flour, working the dough with your hands until you get a very soft and elastic dough that is quite sticky.

Let the dough rise while covered with a kitchen towel (in a warm room, protected from drafts) for about 1 hour, then knead it quickly with your hands and let it rise for another hour.

Once the leavening has been completed, place the bowl with the dough, and a second bowl of warm water near the stove.

In a large skillet, or even in a saucepan if you do not feel so confident with a skillet, heat plenty of oil for frying; in the meantime, take a ball of dough, and pull it gently spreading it with your hands, until you get a fairly thin layer, possibly even with a few holes. To do this, it is advisable to keep your hands moist and clean, so it is better, after each layer, to moisten hands in the water bowl.

Fry the first fritter making sure to brown well on both sides, then drain and repeat the operation with the remaining mixture until it is finished.

Drain the fritters on a couple of paper towels, dip them immediately into the white sugar, and serve hot.