Combine raisins and wine in a bowl and let sit.

In a large bowl, dissolve yeast with sugar and warm water.

Let the mixture sit for about 5 minutes until foamy, indicating the yeast is active.

Add flour, egg, and anise seeds to the yeast mixture and mix well to form a dough.

Cover the dough and let it rise for 30 minutes.

Add raisins and pine nuts to the dough and mix gently.

Cover the dough again and let it rise for another hour.

Heat oil in a skillet, wok, or electric fryer to 375 degrees Fahrenheit.

Use two teaspoons to drop dollops of batter into the hot oil.

Dip the teaspoons in cold water to prevent sticking.

Fry the fritters until golden brown on one side, then flip and brown the other side.

Avoid overcrowding the pan to maintain the oil temperature.

Remove the fritters with a slotted spoon and place them on absorbent paper to drain excess oil.

Serve the fritters warm, drizzled with honey syrup or dusted with confectioners' sugar.