Fritule

Method

Soak the raisins in rum or brandy for 30 minutes. In a large bowl, whisk together eggs and sugar until pale, then add milk and continue whisking. Sift flour, baking powder and salt together, then fold into the wet ingredients until just combined. Fold in the soaked raisins with their liquid and the lemon zest. Heat oil to 170°C in a deep pan or fryer. Using two spoons or a small ice cream scoop, drop walnut-sized portions of batter carefully into the hot oil, frying in batches without overcrowding. Fry for 2-3 minutes per batch until golden brown all over, turning once. Remove with a slotted spoon and drain on kitchen paper. Dust generously with icing sugar whilst still warm and serve immediately.