In a small, heavy pot, heat at least three inches of canola oil over medium heat until oil reaches 325°F. With a long-handled, heat safe slotted spoon or sieve (like a
spider), add the dough balls and closely monitor the temperature on your candy thermometer--if the oil does not drop in temperature and you have sufficient frying space, you can add more dough balls to move the frying process along. Stir and turn the balls constantly, albeit gently, so they cook evenly. If the heat rises more than a couple of degrees higher than 325°F, lower the temperature so the balls don't overcook and become tough. Fry for about 3-4 minutes until the doughnuts are an even golden brown.