1. Prepare the
fritters: Dissolve the yeast in the lukewarm
water and let stand
until foamy, about 5 minutes. Combine the
flour, anise seeds and salt in a large
bowl. Slowly add the yeast mixture and the 2
tablespoons oil. Mix with a wooden
spoon until a dough is formed, then turn out
onto a work surface and knead until
the dough is smooth and elastic. Sprinkle
the raisins over the dough and knead
them in. Return the dough to a clean bowl,
cover with a clean dish towel and let
rise in a warm place until the dough doubles
in bulk, about 1 hour.
2. Turn the dough out onto the work surface
and flatten it until it is about
1/2-inch thick. Let it rest, uncovered,
about 15 minutes. With a sharp knife,
cut it into 36 diamonds.
3. Pour at least 3 inches of oil into a deep
pot. Heat the oil to 350 degrees; a
cube of bread tossed in will brown quickly.
Fry the diamonds several at a time,
turning so that they are golden on both
sides. Remove with a slotted spoon and
drain on paper towels.
4. Prepare the glaze: Heat the honey and
lemon juice in a small sauce pan and
boil 3 minutes. Arrange the fritters on a
serving plate and drizzle the hot
honey mixture over them. Serve immediately.
Yield: 36 fritters
Approximate nutritional information (per
fritter): 149 calories, 6.1 grams fat,
1.1 grams saturated fat, no cholesterol, 61
milligrams sodium, 37 percent
calories from fat