Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           raisins -- golden
     1/2  cup           marsala or
     1/2  cup           sherry -- sweet
   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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New Yor