Lemon Fritters are a quick and easy recipe for delicious and light donut-like bites. These babies are crispy and golden on the outside and soft and tender on the inside. Light as a cloud and bursting with fresh lemon flavor, these lemon fritters are perfect for brunch!
If you need an easy Mother’s Day brunch recipe, you’re going to love these perfect lemon fritters.
Watch my web story for easy lemon fritters here.
What are Lemon Fritters?
Lemon fritters are just a quick and easy version of donuts. Think a light and airy donut hole–these crispy donuts practically melt in your mouth.
Lemon fritters are less dense than your typical donut and they’re so easy to make. The batter comes together in about 5 minutes in one bowl with no yeast or leavening besides baking powder. These little donut-like fritters don’t require fancy ingredients or equipment and they’re perfect for an impromptu brunch.
How to make Easy Lemon Fritters
This recipe couldn’t be easier to make and is a perfect breakfast or brunch recipe whenever you’re craving something sweet.
Ingredients You’ll Need
- Sour Cream
- Lemon zest
- Olive Oil
- Baking Powder
- Canola oil
- Powdered Sugar
- Step one: In a bowl, whisk together the eggs, sour cream, lemon zest, sugar, and olive oil until smooth. Make sure your ingredients are room temperature.
- Step two: Fold the dry ingredients into the wet until no streaks of flour remain and the batter is smooth.
- Step three: Heat at least 2 inches of oil in a heavy bottomed pot over medium-high heat until a probe thermometer reaches 360 F. I found that this is about 5-6 cups, depending on your pot.
- Step four: Using a 1 oz (2 tablespoon) cookie scoop, drop 4-5 scoops of batter into the oil at a time. Fry for 4-5 minutes, turning the fritters over a couple of times, until golden brown.
- Step five: Using a spider or slotted spoon, remove the fritters from the oil and transfer to a paper towel-lined tray to drain off excess oil. Dust with powdered sugar while still warm and serve immediately.
Storing Lemon Fritters
These lemon fritters are best served fresh and warm. You can store them in an airtight container lined with a paper towel at room temperature. Try reheating them in the oven briefly, or an air fryer. They won’t be as good as fresh, but they’ll still be tasty!
More Brunch Recipes to Try
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- 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
- In a mixing bowl, whisk together the eggs, yogurt or skyr, olive oil, granulated sugar, and lemon zest until smooth. Fold the dry ingredients into the wet until no streaks of flour remain.
- Heat the canola oil in a heavy bottomed pot over medium-high heat to 360 F. You want the oil to be at least 2 inches deep, so use an appropriately sized pot.
- Using a 1 oz (2 tablespoon) cookie scoop, drop 4-5 scoops of batter into the oil and fry for 4-5 minutes, flipping the fritters halfway through, until golden brown.
- Using a slotted spoon or spider, transfer the fritters from the oil to a paper towel-lined tray to drain excess oil. Dust with powdered sugar and serve warm.