1 1/2 cups small currants
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 cup applesauce
1/3 cup oil for frying
1/3 cup boiling water
1/3 cup lemon juice
2 tablespoons lemon zest
Place currants in a bowl and cover with oil and vanilla extract. Beat until currants are softened; drain. In a large bowl, beat the butter, sugar, lemon zest and vanilla until smooth. Mix together.
Fry currants in 2 tablespoons of the lemon juice, add water and continue beating until loosened, about 5 minutes. Fry on both sides, turning once, until golden brown.
Remove from heat and drain on paper towels. Fry currants in the remaining lemon juice and lemon zest until crispy, about 5 minutes. Drain on paper towels.