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.
Carefully, 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.
Our family calls these delightful pastries, pizza fritt. You may also know them as zeppole.
You can either roll the pastry in powdered sugar on a plate, shake them in a paper bag, or sprinkle with a sifter or sieve.