Fritule (Croatian Citrus and Raisin Fritters)

Instructions

1. Soak the raisins in the rum for 15 minutes while you prepare the batter.
2. Whisk the flour, sugar, baking powder and salt in a large bowl. In a second bowl whisk the eggs, milk, lemon zest, orange zest and vanilla.
3. Pour the wet mixture into the dry and stir until a thick, sticky batter forms. It should fall from the spoon in heavy ribbons. Fold in the raisins and any remaining rum, then cover and rest for 20 minutes.
4. Pour the oil into a deep, heavy pot to a depth of 5 cm (2 in) and heat it to 170°C (340°F).
5. Using two spoons, drop in walnut-sized balls of batter, 6 to 8 at a time. Fry for 3 to 4 minutes, turning once or twice, until puffed and deep golden.
6. Lift out with a slotted spoon, drain on paper towels and cut one open to check that it is cooked through. Dust generously with powdered sugar and serve warm.

Tips

• Keep the oil near 170°C (340°F). Too cool and the fritule turn greasy, too hot and they brown outside while the middle stays raw. Fry a test one first.
• Dip the spoons in the hot oil or in water between drops, so the sticky batter slides off cleanly, and do not crowd the pot, because that drops the oil temperature.