Deep Fryer Italian Zeppole

2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combinewater and wine in a saucepan over medium high heat. Do not boil.When bubbles appear on the bottom of the pan, add flour mixtureall at once. Stir constantly with a wooden spoon until doughcomes together into a ball. Transfer to a lightly oiled worksurface. Pound with a rolling pin about 10 minutes, until smooth.Roll dough into strips about 1/2 inch around. Cut into 8 inchlengths and pinch ends together to make rings. Heat oil in anelectric deep fryer to 375°F. Without overcrowding, deep fry 2-3pieces at a time 3-4 minutes until golden, pricking each one witha skewer as it fries. Drain on absorbent paper. Combine cinnamonand sugar in a bowl. Dip zeppole in sugar mixture while stillhot.