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1
If using raisins, place them in a small bowl, cover with warm grappa, and leave for 15 minutes. Drain before use. This prevents the fruit from absorbing frying oil during cooking.
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2
Combine the fioretto, plain flour, and sugar in a bowl. Add the eggs and water, mixing only until a thick, cohesive batter forms — stop as soon as no dry flour remains. Fold in drained raisins and grappa if using. The batter must be thick enough to hold its shape when dropped from a spoon; add flour by the tablespoon if it spreads. Over-mixing develops gluten and produces tough fritters.
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3
Heat lard or sunflower oil in a deep, heavy pan to 170 °C. This is where the dish lives or dies: oil below this temperature will be absorbed by the batter before the crust sets, producing greasy, underdone fritters that never crisp; oil above it will colour the outside before the centre cooks through. Maintain temperature between batches.
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4
Drop the batter in small rounds — approximately one heaped tablespoon each — into the hot fat, working in small batches to avoid crowding. Fry, turning once, until the fritters are deep golden on all sides and the surface is set and firm to the eye. Lift with a slotted spoon onto paper to drain briefly.
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5
Dust the fritters immediately and generously with powdered sugar while they are still hot from the oil. The sugar adheres to the warm surface; cold fritters will not hold it. Serve within 20 minutes — the crisp exterior softens quickly as the fritters cool.