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1
If not using instant yeast, allow yeast to activate with 1.5 cups of the warm water according to the directions on the packet (about 10-15 minutes). If using instant yeast, just combine it with the dry ingredients.
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2
Combine all remaining ingredients in a large mixing bowl, and add water/yeast mixture. If you choose to use the anchovy paste, add it here.
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3
Mix until smooth. A wire whisk works well for this. Dough will be very wet and somewhat runny.
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4
Set dough in a warm (90-100 degree F) place to rise (covered with a moist dish towel), and allow to rise for two hours.
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5
Heat oil in an electric skillet or large, deep saucepan to between 450-500 degrees F. The skillet/saucepan should be at least 2 inches deep, with the first inch filled with oil. The larger the pan, the more you'll be able to fry at once.
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6
Once the dough is risen and oil is hot, use a tablespoon to place bits of the dough into the oil to fry. Wetting the spoon in water between dips is a great way to keep the dough from sticking to the spoon.
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7
Fry the dough until lightly golden brown on each side (flip each dough ball at least once). If the oil is hot enough, cooking time shouldn't be much more than 2-3 minutes.
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8
Once the dough has cooked to a light golden brown, remove from oil and allow to cool/drain on a cookie sheet lined with either brown paper bags or paper towels.
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9
Once cooled enough to touch, serve with a bowl of sugar on the side for dipping.
