ready in 3 h.
- ¼ cup seedless raisins
- ¼ cup Golden raisins
- 4 tablespoons Grappa (or rum)
- 1 ¾ cups all-purpose flour
- 1 cup milk
- ¼ cup sugar
- 2 eggs
- 1 ½ tablespoons Dried yeast
- ¼ cup warm water
- 1 teaspoon salt
- vegetable oil (for frying)
- To decorate
- powdered sugar
Combine the raisins, sultanas and grappa or rum and soak for at least 30 minutes.
In a large mixing bowl, combine the flour, milk, sugar and eggs and mix well. The dough should be moist and sticky.
In a separate small bowl, add the yeast to the warm water and stand for 5-10 minutes until frothy.
Add the yeast to the flour mixture with the salt.
Drain the raisins and sultanas from their soaking liquid and add to the mixturel. Stir the mixture to incorporate. Cover the mixing bowl with a tea towel. Let the dough rise for 2 hours at room temperature.
Heat the oil in a large pan or deep fryer, to 190ºC|375ºF.
Cook heaped rounded spoonfuls of dough in batches for 3- 4 minutes, until golden brown, turning once.
Remove the frittelle using a slotted spoon and drain on absorbent kitchen paper. Dust with icing sugar and serve warm.