Preheat the oven to 225°F.
Cover the raisins in rum and put them in the microwave for about 30 seconds. Allow them to soak for about 10-15 minutes or until plump and softened.
Over medium high heat, combine the water, rum, butter, sugar and salt. Heat until the butter is melted.
Sift the flour and cornstarch together, and then add the flour to the butter mixture and stir for 2-3 minutes, until the dough forms a ball.
Transfer the dough to the bowl of stand mixer. Using the paddle attachment, mix the dough until it is no longer steaming. Then, add the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Strain the raisins and add them to the batter and mix to combine.
Add olive oil to a pot so it measures about 4 inches high and heat over medium high heat until it reaches 375°-390°F.
Without overcrowding the pot, cook the fritters in batches. Drop one tablespoon of batter at a time into the oil. Flip the fritters halfway through the cooking process. Fry for a total of about 4 to 5 minutes. When they are a deep golden brown, remove them with a slotted spoon or a kitchen spider.
Roll the fritters in granulated sugar, or if you prefer, omit this step and dust with confectioner's sugar before serving.
Place the fritters on a drying rack and keep them warm in the oven while you cook the rest.
