Let this set until cool, covered.

1 cup walnuts, cut up
1 cup white raisins, plumped in hot water
2 coarsely grated apples
1/4 cup pine nuts
rind of 2 oranges
1 lemon rind

When dough has been cooled, add walnuts, raisins (squeezed dry),
apples, pine nuts, and grated citrus rinds.

3/4 cup whiskey
2 Tbsp. anise
2 Tbsp. lemon extract or other liqueur
1/2 tsp. nutmeg

Mix ingredients listed above; add to dough when cool.
Tip: add 1 1/2 teaspoons baking soda last. Beat slightly and let set
for a little while. (2 hours or so)

6 cups vegetable oil
1 cup olive oil

Mix the oils in a deep iron skillet. Heat oil to stage when the dough
is dropped in it will rise to the surface quickly. Fry in hot oil size
you desire- either by teaspoons or tablespoons. Roll in sugar and
serve cold. Can be stored in airtight container for several weeks.

Tips: Be careful using the hot water, as sometimes your apple sauce is
more juicy than other times. Use good size apples. If dough is
watery, add just a little more flour. If you don't use up all the
liqueur it can keep. Use it with the dough after stored if it looks
dry. This dough will keep a week. Use whiskey and flavorings at your
discretion. Use your own judgment about amounts.