Bring water to a boil with the butter and a pinch of salt. Add the flour, stirring into a nice warm dough. Cook on low for 5 minutes. Then let cool about 10 minutes.
Meanwhile, scrub the lemon with a vegetable brush. A lot of the flavor of the lemon is in the peel so with a microplane, grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter. If you don't have a microplane, you may use a regular grater.
Next, combine dough and eggs in a mixing bowl and beat for 1 minute. Then stir in raisins and lemon zest.
Fry the dough, a tablespoon at a time in hot oil (about 350℉) in a deep pot until golden. (The dough should sink a little and then rise to the top. If they do not sink at all, the oil is too hot. Also, the oil should definitely not be smoking.)
With a spider spoon, lift out of the oil and drain the pizza fritelle on a paper towel. Dust with powdered sugar and serve.