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Rum Soaked Raisin Fritters

Course Dessert


  • 3/4 cup raisins, soaked in rum
  • 3/4 cup water
  • 1/4 cup rum
  • 1/2 cup butter
  • 3 tbspn sugar
  • 1/4 tspn salt
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 4 eggs
  • granulated sugar for rolling, or confectioners sugar for dusting
  • olive oil for frying


  • 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.