Italian Frittelle -

1 c Warm water

2 c Flour; up to

1 ts Salt

2 ts Anise seed

2 tb Olive oil

1 c Dark seedless raisins

1 c Oil for frying

1 1/2 c Honey

2 tb Lemon juice

10 minutes, until dough is smooth and elastic; scatter raisins over board and knead the dough over them until they have been incorporated; shape dough into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in bulk; with the palms of your hands, flatten the dough down to

1/2 inch thickness; let rest, uncovered, for 15 minutes; use a sharp knife to cut the dough into 36 diamonds; heat oil and fry the diamonds, a few at a time, turning until golden brown on both sides; transfer to paper towels to drain; heat honey with lemon juice and boil for 3 minutes; arrange fritelle on a serving plate and pour the hot honey over

them. Makes 36 pieces. Chuck in Pok --