Fritoe: Venetian Carnival fritters

Ingrediants:
2 whole eggs
4-5 tablespoons of sugar
2 tablespoons of fruity extra virgin olive oil
4 tablespoons of grappa
2 teaspoons of baking powder
2 tablespoons of lemon juice (or lemon and orange, to taste)
zest of 1/2 lemon
240 grams of flour 00
80-100 grams of raisins (to be soaked the night before in grappa)
a handful of pine nuts
sunflower oil for frying
powdered sugar to finish

Preparation:
Combine all dry ingredients in a bowl. Add the liquid ingredients all at once and mix with a fork. The dough must be soft.
Heat the oil to about 160 ° and, with the help of two teaspoons, dip some balls of dough into it: each ball corresponds to about half a teaspoon of dough, taking into account that they are about the size of a walnut and that with the yeast they will grow in cooking.
Drain on absorbent paper and once warm sprinkle with icing sugar.