Frittelle de corleone

Ingredients:

1/4 cup raisins, golden
1/2 cup marsala or 1/2 cup sherry
1 cup flour, all purpose
1 pinch salt
2 large egg yolks
1/2 cup milk
Oil, vegetable
Sugar, powdered

Preparation:

Soak the raisins in marsala for 30 minutes. Drain the raisins, reserving the wine.
Put the flour and salt into a mixing bowl. Stirring very gently with a wooden spoon, gradually blend in the wine until smooth.
Stir in the egg yolks and just enough milk to bring the batter to the consistency of a thick cream sauce.
In a large skillet, heat 1 inch of oil to 375 F.
Using about 3 tablespoons for each fritter, spoon batter into the oil. Do not crowd.
Fry the batter until golden, turning once, 4 to 5 minutes.
Drain on paper towels. Repeat with remaining batter.
Dust with powdered sugar and serve hot.