Mainly because of the title, I could not resist entering this recipe from "Cool Cuisine" (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "These deep-fried balls should be eaten hot or warm. DO NOT make them too lrg or they will darken too much on the surface b4 they are cooked thru." Most of her intros have contained such fun, historical & colorful info that I was disappointed she did not give us the history of this recipe title. This is your basic raisin fritter & is commonly used as a sml sweet treat for children (after school & otherwise). Pls see note at the end of the prep Re Yield & Times. *Enjoy* !