Lemon Yogurt Fritters

If you’re looking for something new to nibble on a weekend morning or chilly afternoon (alongside hot chocolate), fritters are like streamlined doughnuts – easy to make with a simple stir-together batter that can be flavored however you like. Two-bite fritters cook quickly, with more surface area to take advantage of their a wonderfully crunchy exterior. They’re a good size for kids (and grown-ups – perfect portion control) and easy if you need something sweet and snacky for larger groups. They’re a perfect fit with afternoon tea, or with any hot drink after an afternoon of skating, skiing or tobogganing. Their lemony tang acts as a reminder that citrus is at its best in winter, and that spring is right around the corner.

Molly of the fab food blog Orangette offered these lemon fritters up with fair warning, and everything she had to say about them was true – they’re light, crisp and subtly lemony, with an interior reminiscent of both cake doughnut and sponge cake. I did have to use far less batter for each fritter – the recommended 1/4 cup each was difficult to cook through without overdoing on the outside. Besides, the smaller ones have more surface area, and thus more crunch.

Serve them plain, or add a dusting of powdered sugar immediately before serving.

Lemon Yogurt Fritters

Adapted from Orangette

2 cups all-purpose flour
2 tsp. baking powder
pinch salt
3/4 cup sugar
1/2 cup plain yogurt
2 large eggs
3 Tbsp. lemon juice (about 1 lemon’s worth)
1 Tbsp. canola oil

canola oil, for frying
powdered sugar

In a medium bowl, stir together the flour and baking powder. Set aside.

In another bowl, stir together the sugar, yogurt, eggs, lemon juice and oil. Add the flour mixture and stir just until combined. Cover and refrigerate for about an hour.

When you are ready to cook them, pour a couple inches of oil into a heavy-bottomed pot and heat over medium-high heat until hot but not smoking. Carefully drop a few spoonfuls at a time (no more than a heaping tablespoon or they’ll be difficult to cook through without overcooking on the outside) and cook, turning as you need to, until the fritters are deep golden brown all over. Transfer with a slotted spoon to paper towels to drain. Sprinkle with powdered sugar while still warm, and serve immediately. Makes lots.

Article Posted 6 years Ago

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