Carnival Morning Frittelle di Mele

Whisk together the flour, 1/3 cup sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.

In a separate bowl, beat the eggs, then whisk in the milk, rum, melted butter, lemon zest, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. The batter should be thick, like a drop biscuit batter. Do not overmix.

Fold in the diced apples and drained golden raisins until evenly distributed throughout the batter.

Combine the 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl for the coating. Set aside.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat to 350F, using a thermometer to monitor the temperature.

Working in batches of 5-6, drop rounded tablespoons of batter into the hot oil. Do not crowd the pot. The frittelle will puff up and float.

Fry for 2-3 minutes per side, turning with a slotted spoon, until deep golden brown and cooked through. The internal temperature should reach 190F. If they brown too quickly on the outside, the oil is too hot and the centers will be raw.

Remove the frittelle with a slotted spoon and drain briefly on a wire rack set over a baking sheet.

While still hot and slightly oily, roll each fritter in the cinnamon sugar mixture, coating generously on all sides.

Serve warm, piled on a platter. These are best eaten within an hour of frying while they are still crispy on the outside and pillowy within.