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1
In a cup, combine the yeast, warm water and sugar and stir until the yeast is dissolved.
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2
Set aside in a warm place.
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3
Place the raisins in a saucepan, cover with water, and bring to a boil.
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4
Allow to boil for 1 minute.
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5
Remove from the heat and let stand 5 minutes.
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6
Drain the raisins and pat them dry between paper towels.
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7
Place them in a small bowl and toss them with 1 tablespoon of the flour.
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8
Place the remaining flour in a large bowl and stir in the salt, cinnamon, cloves and ginger.
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9
Make a well in the middle of the mixture and pour the melted butter, milk and yeast into the well.
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10
Slowly stir the dry ingredients into the wet ingredients until thoroughly combined in a thick dough.
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11
Stir in the raisins, apples and almonds.
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12
Cover the top of the bowl with plastic wrap and set it in a warm place until doubled in bulk, about 1 hour.
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13
When ready to cook, pour the oil to a depth of 2 inches in a heavy kettle or deep fryer and heat to 350 degrees.
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14
Working in batches, scoop out heaping tablespoons of dough and use another spoon to push the dough into the hot oil.
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15
(Be careful not to splash oil, and do not overcrowd the pan.)
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16
Fry, turning them once, until they are golden brown on the outside and the dough is cooked through.
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17
Transfer the fritters to paper towels to drain; continue frying in batches until all the dough is used.
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18
Sprinkle the fritters with the confectioners' sugar and serve immediately.
