First made in Naples by a baker and sold on the street stand. You can still find them served in stalls on the streets today as well as in bakeries. They are dunked in sweet wine or served with hot honey.
Put the raisins into the grappa and rum; they should cover the raisins. Let them stand for about 1/2 hour or more.
Blend the eggs and sugar together until fluffy. Add the flour, baking powder, zest, vanilla and sugar together and add it to the egg mixture in a mixer. Pour in the Grappa and rum from the raisins. Chop the apples very fine and fold them in with the raisins into the batter.
Scoop out about 1/2 tablespoon of the batter. Cover your hands with flour and roll them into a ball about the size of a golf ball. You can also scoop them out with a spoon and make them like fritters.
Heat the oil and drop them one at a time into the oil. They will float to the top and, with a ladle, constantly roll them around in the oil so that they brown on all sides - approximately 3 minutes or until they are golden brown. Place them on a rack or paper towels to drain and cool.
Put them in a bag filled with powdered sugar or granulated sugar mixed with a little cinnamon and gently toss them, coating them with the sugar. They can also be dipped in warm honey.