Activate the yeast by combining in a small bowl with ½ warm water (make sure it is not hot) and sugar. Wait for about 15 minutes (or until bubbly) to use.
In a bigger bowl, combine flour and salt. Add yeast and the rest of water little by little while kneading your dough. When it starts getting together, add the oil. Knead well then form a ball. Cover the bowl with plastic wrap, set the dough aside to rise for 30 minutes.
Gently deflate the dough before shaping in small ball of about 60g. Lengthen the ends to have an oval shape. Place on a lightly floured surface, cover with a towel and let rise 20 to 30 minutes.
Fry the Fricassés in oil. Carefully lift them (I use a spatula so as not to ruin their shape) and drop in oil. Once golden in one side, turn to cook the other side. It should take about 2 to 3 minutes per side.
Remove from oil when cook and place on a paper towel to get rid of excess oil.