1 cup sour cream

3 large eggs

2 tablespoons olive oil

⅓ cup granulated sugar

1 tablespoon lemon zest

1¼ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon fine sea salt

6 cups canola oil, for frying

¼ cup powdered sugar, for dusting

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In a mixing bowl, whisk together sour cream, eggs, olive oil, granulated sugar, and lemon zest until smooth.
Add flour, baking powder, and salt, then gently fold until just combined with no dry streaks.
Heat canola oil in a heavy-bottomed pot to about 360°F, ensuring oil is at least 2 inches deep.
Using a small cookie scoop, carefully drop 4–5 scoops of batter into the hot oil.
Fry for 4–5 minutes, flipping halfway through, until fritters are golden brown.
Transfer fritters to a paper towel-lined tray to drain excess oil.
Dust generously with powdered sugar while warm and serve.

Fry in small batches to maintain oil temperature.

Best enjoyed fresh and warm.

Lemon glaze or cinnamon sugar can be used instead of powdered sugar.

Use a thermometer to ensure proper frying temperature.