• 2 envelopes active dry yeast
• 1 cup lukewarm water
• 3 cups all-purpose flour
• 2 teaspoons anise seeds
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup raisins
• Vegetable oil for frying

For The Glaze 

• 1-1/2 cups honey
• 2 Tablespoons lemon juice

Prepare the fritters: Dissolve the yeast in the lukewarm water and let stand until foamy, about 5 minutes.

Combine the flour, anise seeds and salt in a large bowl. Slowly add the yeast mixture and the 2 tablespoons oil. Mix with a wooden spoon until a dough is formed, then turn out onto a work surface and knead until the dough is smooth and elastic.

Sprinkle the raisins over the dough and knead them in. Return the dough to a clean bowl, cover with a clean dish towel and let rise in a warm place until the dough doubles in bulk, about 1 hour.

Turn the dough out onto the work surface and flatten it until it is about 1/2-inch thick. Let it rest, uncovered, about 15 minutes. With a sharp knife, cut it into 36 diamonds.

Pour at least 3 inches of oil into a deep pot. Heat the oil to 350° F; a cube of bread tossed in will brown quickly. Fry the diamonds several at a time, turning so that they are golden on both sides. Remove with a slotted spoon and drain on paper towels.

Prepare the glaze: Heat the honey and lemon juice in a small sauce pan and boil 3 minutes. Arrange the fritters on a serving plate and drizzle the hot honey mixture over them. Serve immediately.