Indulge in the bright and zesty allure of Meyer lemon fritters with this quick recipe. Discover a delightful twist on the classic fried treat, bringing a burst of citrusy sunshine to your palate.
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What makes this recipe special
The other day I woke up and decided to try making baked donuts. I've been strictly a fried donut type of gal but I thought that maybe it was time to give baked donuts a try. I mean, they can't be that bad, right? So I got to work.
I tried recipe after recipe, making adjustments here and there, but I couldn't replicate the type of donut I had in mind. In my head, I imagined the baked donut to be like a cakey donut, with almost a crisp exterior and dense but moist crumb. Well, suffice it to say, after about 6 batches I threw in the towel. I went back to the drawing board and whipped up these Meyer lemon fritters instead. And you know what? These are significantly better. And for another Meyer lemon treat, check out this Meyer lemon pull-apart bread!
Ingredients
- All-purpose flour: A versatile flour with a lower protein content making it ideal for these fritters. The flour provides structure to the fritters.
- Meyer lemons: A citrus fruit, sweeter and less acidic than regular lemons, imparting a unique flavor to the fritters.
- Dry milk powder: Dehydrated milk in powder form, the dry milk powder enhances the fritters' texture and contributes to their rich taste. If you can't find milk powder, you can omit it.
- Greek yogurt: The thick and creamy yogurt adds moisture and a tangy flavor to the fritters. Although Greek yogurt is the best type of yogurt for this recipe, you can use regular yogurt as well.
- Powdered sugar: The finely ground sugar is used for dusting the fritters, adding sweetness and a decorative touch.
Step-by-step instructions
Step 1: Make fritter batter
With Meyer lemons popping up left and right, it only seemed right that I incorporate the citrus into these fritters. If Meyer lemons aren't in season, you can swap them out for regular lemons or use another citrus like grapefruit or orange.
The Meyer lemon fritter can't be easier to make. All you have to do is combine the dry ingredients, whisk the wet ingredients, and stir everything together until combined. Easy peasy!
If you don't have dry milk powder, you can omit the ingredient but I love adding it to desserts because it makes them more tender.
Step 2: Fry
Carefully drop about 2 tablespoons of the fritter batter into the hot oil and fry until golden brown. I like to use a small scooper to make the fritters the same size and make it easier to drop into the oil. Once the fritters are a lovely brown, remove them from the oil with a slotted spoon and drain the excess oil on paper towels.
Let the fritters cool slightly and then dust them with a generous coating of powdered sugar. If the fritters are too hot when adding the sugar, they'll melt away.
The actual fritter batter isn't that sweet so it needs that extra bit of sugar. If you want to skip the sugar, you can serve the Meyer lemon fritters with a fruit jam instead.
When I started this journey, I wanted to replicate baked powdered donuts. Instead, I ended up with fried Meyer lemon fritters. But after eating one too many of these, I can't complain! They have the perfect texture with a lovely hint of lemon and just the right amount of sugar. So, turns out it was a success somehow!
Make-ahead and storage
- Make-ahead: You can make the fritter batter up to 1 hour in advance.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Frequently asked questions
Yes, regular lemons are a suitable substitute for Meyer lemons in this recipe.
Fry the fritters until they achieve a deep golden brown color, approximately 3 minutes per batch. If they are getting too dark but are not fully cooked in the center, lower the frying temperature.
For the best taste and texture, it's recommended to enjoy the fritters shortly after frying.
More Meyer lemon recipes
Looking for more dishes featuring Meyer lemons? Try these:
Recipe
Meyer Lemon Fritters
Ingredients
- 1 ½ cups all-purpose flour (195 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon Meyer lemon zest
- 2 teaspoons baking powder
- 1 teaspoon dry milk powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup Greek yogurt, plain (115 grams)
- 1 tablespoon Meyer lemon juice
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar or as needed
Instructions
- Preheat frying oil to 350 degrees F.
- Combine the flour, sugar, lemon zest, baking powder, milk powder, and salt in a large bowl. Beat the eggs and add them to the dry ingredients along with the yogurt, lemon juice, milk, and vanilla. Combine the ingredients just until combined.
- Carefully drop about 2 tablespoons of the fritter batter into the oil and fry until deep golden brown, about 3 minutes. Remove the fritters with a slotted spoon and drain the excess oil on paper towels. Let cool slightly. Repeat with the remaining batter.
- Dust the Meyer lemon fritters generously with powdered sugar. Serve warm.
ahanks
Have you tried making these in the air fryer yet?
If so, how did they turn out and what temp/time did you cook them for?
Cherry on My Sundae
Sorry, I don't actually have an air fryer so I'm a bit clueless when it comes to using that device. Sorry, I can't be more helpful! If I do buy one and test it out, I'll be sure to add the instructions in the post.
Martin Landa
I recently made a cornbread fritter to accompany my first attempt at gumbo for Fat Tuesday and they looked similar to yours [minus the c/sugar]... when trying to explain what a fritter was and how i made em to a friend, he says "Oh, a doughnut!"
Cherry on My Sundae
Haha he's right, it's basically a donut. Cornbread fritter is a great idea! I need to try making those myself.