1 teaspoon active dry yeast (not instant or rapid rise)
2 teaspoons sugar
2 cups all-purpose flour
1 teaspoon salt
1 egg
Vegetable oil for deep-frying
Sprinkle the yeast and sugar over the water in a measuring cup. Stir until the yeast dissolves. In a large mixing bowl, combine the flour and slat. Add the yeast mixture and egg and stir with a wooden spoon until well blended. Cover with plastic wrap. Let rise in a warm place for 90 minutes. The batter/dough will be like a very, very loose bread dough. Pour about 2 inches of oil into a deep heavy saucepan or deep fryer. Heat the oil until the temperature reaches 370 degrees on a deep-frying thermometer. Drop the dough/batter from a large soup spoon while using another spoon to scrape it off…try to stretch the dough as you drop it into the hot oil so it doesn’t lump up into a ball but into a flatter shape. Once in the oil…use another spoon to very carefully splash the dough with the hot oil so it puffs up nicely. Add another 2 or 3 to the oil and splash carefully after each addition. Fry the petulla until golden brown and puffed, then turn over and fry other side….3 to 6 minutes total. Remove the petulla with tongs or slotted spoon and drain them on paper towels. Repeat with the remaining batter.