In a medium-sized saucepan, combine the milk, half the sugar, a pinch of salt, the butter and the fruit zest. Bring to a boil over medium-high heat, add the rice, and let cook over a medium flame until the rice is almost completely cooked and has completely absorbed the milk. Remove from the heat and let the rice mixture cool at room temperature.
When the rice has cooled, add the wine, the egg yolks, baking soda, raisins, and flour and stir until well combined. Set aside.
In a medium-sized frying pan, heat the oil until hot but not smoking. When the oil is bubbling, scoop individual tablespoonfuls of the frittelle mixture and add to the oil. Fry the frittelle in batches, being careful not to crowd the pan. Fry each spoonful of batter until light golden brown on each side, about 5 minutes. Remove from the heat and let drain on a plate line with paper towels. Dredge each finished frittelle through the remaining sugar. Sprinkle with a little salt and powdered sugar and serve immediately.
Recipe courtesy of Mario Batali