Lemon Fritters – Soft and Easy Breakfast Bites

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Lemon Fritters are a quick and easy recipe for delicious, light and fluffy bites. These are crispy and golden on the outside and so soft and tender inside. Light as a cloud and full of lemon aroma, these yummy bites are the perfect way to start a day. It’s a great breakfast idea for spring days, and a sweet way to finish your brunch.

Bunch of Lemon Fritters garnished with small lemon pieces.

Easy Lemon Fritters

Lemon fritters are just a quick and easy version of donuts. But the best thing about this recipe is that they are prepared in 5 minutes of your time, without leavening. To make the batter just mix ingredients with a fork and it’s ready for frying. Unlike donuts, this batter doesn’t need to rest and rise. Just scoop small balls and drop them in hot oil.

They’re not overly sweet. You can dust them with powdered sugar or dip in jam. Blueberry strawberry or raspberry jam will complement the lemon flavor of these fritters and make awesome flavor combo. I like to eat them plain. Soft donut-like texture with beautiful lemon aroma and a hint of sweetness are totally satisfying for me.

Most people said that they are the best when serve warm, I could eat them all day long. Unfortunately, I never get leftovers because they disappear in the blink of an eye.

They are irresistible, very soft and lemon taste is divine! Lemon fritters are perfect springtime breakfast, snack or dessert. Lemon aroma simply screams spring.

How to make Easy Lemon Fritters

Three steps of Lemon Fritters preparation.

The ingredients are simple: flour, sugar, salt, eggs, Greek yogurt baking powder, lemon zest and lemon extract, vegetable oil for frying and powdered sugar for dusting. Unlike donuts, the batter is prepared without yeast but with baking powder. Therefore, there is no need to let the dough rise, just whisk the ingredients and fry immediately.

The secret ingredient is Greek yogurt which makes them soft and fluffy. Do not replace yogurt.  And don’t worry yogurt is not felt in fritters. But Greek yogurt is essential to make them so soft and fluffy, melts in your mouth good…

First, whisk eggs and sugar with lemon zest and lemon extract. Add yogurt and whisk well, then add flour, baking powder, and salt and whisk until evenly combined. The batter is ready for frying.

Lemon Fritters on a white plate garnished with two lemon pieces with couple of lemons behind.

Heat 1 ¼- 1 ½ inch deep oil in a small casserole or saucepan with high sides and a thick bottom. Heat the oil to 325-350 F. The oil must be hot, but cook over low heat, otherwise they will burn outside and remain raw inside. If it gets too hot, move the pan away from the heat to lower the temperature

To drop the batter use two lightly greased teaspoons, not tablespoons, or lightly greased small cookie scoop. If using cookie scoop don’t fill it to the top, grab about a round teaspoon of batter for each fritter. If the fritters are too large, they will need longer frying time and you risk burning them on the outside or to find them raw in the center.

Also, fry 5-6 fritters at a time. When they are golden brown, using a slotted spoon transfer them on paper towels to drain the excess of oil. Dust with powdered sugar before serving.

Enjoy!

Lemon Fritters - two different images.

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Lemon Fritters


Description

Lemon Fritters are a quick and easy recipe for delicious, light and fluffy bites.


Ingredients

  • 2 cups (250grams) all-purpose flour
  • 3 teaspoons (12 grams) baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 7 Tablespoons (90 grams) sugar
  • 1 teaspoon (5 ml) lemon extract
  • grated lemon zest from one lemon
  • ¾ cup (150grams) plain Greek yogurt
  • vegetable oil-for frying
  • powdered sugar-for dusting

Instructions

  1. In a bowl whisk together flour, baking powder and salt, set aside.
  2. In a large bowl, whisk eggs and sugar with lemon zest and lemon extract. Add yogurt and whisk well.
  3. Gradually add flour mixture and whisk well until evenly combined and smooth. The batter is thick, so I find it easier to use a fork instead of a whisk.
  4. Heat about 1 ½ inch deep oil in a small casserole or saucepan with high sides and a thick bottom. Heat the oil to 325-350 F. The oil must be hot, but cook over low heat, otherwise they will burn outside and remain raw inside. If it gets too hot, move the pan away from the heat to lower the temperature.
  5. To drop the batter into the hot oil, use two lightly greased teaspoons (not tablespoons) or lightly greased small cookie scoop. If using cookie scoop don’t fill it to the top, grab about a round teaspoon of batter for each fritter. If the fritters are too large, they will need longer frying time and you risk burning them on the outside or to find them raw in the center.
  6. Fry 4-6 fritters at a time. When they are golden brown, using a slotted spoon transfer them on paper towels to drain. Dust with powdered sugar before serving.

Lemon Fritters with title text on the top.



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