Peel and cube your potatoes. Boil until tender, drain, and mash.
In a large bowl combine flour, salt, and potatoes.
Add sugar and yeast to 2 cups of lukewarm water and proof the yeast. Within a minute it should bubble up so that determines that it is active and alive.
Add the water/yeast to the flour and mix by hand. Slowly add more water as needed. I used a little over 3 cups.
The dough should be wet but not runny.
Work the dough by hand for 5 to 8 minutes until smooth. Cover with plastic wrap or kitchen towel and let it rise for 2 hours or until doubled in size.
I like to fry in a work or a deeper frying pan works too. Add oil and on medium-high heat let it get hot. You don’t want it too hot otherwise they won’t cook inside.
Wet your spoon and scoop out a spoonful and with the help of your finger drop dough in oil.
Dip anchovies in the batter to completely coat and then fry.
Dip the plain Crispelle in cinnamon or powdered sugar.