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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.