Why You’ll Love Lemon Fritters Recipe

I love this recipe because it’s fast, easy, and incredibly satisfying. I like that the fritters are soft on the inside with a lightly crisp exterior, and the lemon zest adds a bright freshness without being overpowering. They’re simple enough for a casual morning but special enough to serve to guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup sour cream
3 eggs
2 tablespoons olive oil
1/3 cup granulated sugar
1 tablespoon lemon zest
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
6 cups canola oil
1/4 cup powdered sugar, for dusting

Directions

I start by adding the sour cream, eggs, olive oil, granulated sugar, and lemon zest to a mixing bowl. I whisk everything together until the mixture is smooth and well combined. I add the flour, baking powder, and salt, then gently fold the dry ingredients into the wet ingredients until no streaks of flour remain.

I pour the canola oil into a heavy-bottomed pot and heat it over medium-high heat until it reaches about 360°F. I make sure the oil is at least 2 inches deep so the fritters cook evenly.

Using a small cookie scoop, I carefully drop 4 to 5 scoops of batter into the hot oil. I fry the fritters for about 4 to 5 minutes, flipping them halfway through, until they’re golden brown all over.

I use a slotted spoon to transfer the fritters to a paper towel-lined tray to drain any excess oil. While they’re still warm, I dust them generously with powdered sugar and serve.

Servings and Timing

I make this recipe to yield about 18 fritters. Prep time takes around 10 minutes, cook time is about 5 minutes, and total time comes to roughly 15 minutes.

Variations

I sometimes add a little vanilla extract for extra warmth. When I want a stronger lemon flavor, I add more zest or finish with a light lemon glaze instead of powdered sugar. I also enjoy serving these with fresh berries on the side.

Storage/Reheating

I enjoy these fritters best fresh and warm. If I have leftovers, I store them in an airtight container at room temperature for up to one day. I reheat them briefly in the oven to refresh the texture.

FAQs

Can I make the batter ahead of time?

I prefer frying the batter right away so the fritters stay light and fluffy.

How do I know when the oil is ready?

I use a thermometer and aim for 360°F for even frying.

Can I bake these instead of frying?

I don’t recommend baking, as frying gives the best texture.

Why are my fritters greasy?

I make sure the oil is hot enough so they don’t absorb excess oil.

Can I reduce the sugar?

I can slightly reduce it, but it will affect sweetness and browning.

What oil works best for frying?

I like canola oil because it has a neutral flavor and high smoke point.

Can I add lemon juice to the batter?

I usually stick to zest, as juice can thin the batter too much.

How big should each fritter be?

I use about 2 tablespoons of batter for evenly cooked fritters.

Can I dust them with something other than powdered sugar?

I sometimes use cinnamon sugar or a light glaze.

Are these good for brunch?

I think they’re perfect for brunch because they’re quick and crowd-pleasing.

Conclusion

These lemon fritters are one of my favorite quick recipes because they’re bright, fluffy, and incredibly easy to make. I love how the fresh lemon flavor and simple powdered sugar finish turn everyday ingredients into a cheerful, irresistible treat.