Instructions: Soak the raisins in the rum for 30 minutes; drain all but 1 Tb. of the rum.

Bring 1 cup of water to a boil with the butter and pinch of salt in a wide saucepan. Pour in the flour all at once, and stir constantly until the dough sizzles and pulls away from the bottom of the pan. Transfer to a mixer bowl and let cool; using a dough hook, add the eggs one at a time, the raisins, and chocolate.

Heat the olive oil until it registers 350 degrees and drop in batter by the tablespoon. Cook until fluffy and golden, turning once; remove with slotted spoon and blot dry with paper towels. Serve hot, dusted with confectioners sugar.

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