Fritule

1 lbs of potatoes
about 3/4 lbs of all purpose flour
2 heaping Tbsp of sugar
pinch of salt
2 Tbsp of Maraschino or Cherry
2 Tbsp of dark Rum
2 Tbsp of Gin
1/4 tsp of anise extract
1 Tbsp of Rose water
pinch of grated nutmeg
peel from one orange
1/4 to 1/2 cup of raisins
1 bag of active dry yeast
about 1 1/2 cups water (boiling hot)

2 cups of confectioners sugar
4 Tbsp of cinnamon

In a small bowl combine all of the alcohol and soak the raisins in them. Cook the whole unpeeled potatoes and peel them while still hot, then rice them on a clean floured surface. Immediately  mix with flour and alcohol (remove the raisins first) and add water to make a perfect soft sticky dough. You will probably not use all of the water and you just kind of play it as you go to get a nice dough. It does not need to form a ball and I actually prefer to do all this in a big bowl. If you do add all the water and it still looks too dry, add some more gin or rum. Add the yeast and mix it vigorously to add air to it until you get something like bubbles popping and then add the nutmeg, salt, sugar, orange peel and raisins. Mix and let it sit covered in a warm place for minimum of 30 minutes, best for about an hour.

Heat up a pot with oil for frying and fry fritule until golden brown. It is easiest to shape them into balls using two small spoons. When they are done put them on a plate with paper towel to drain the extra oil and then roll them in mixture of confectioners sugar and cinnamon. Serve warm.