Tangy with yogurt and laced with a tinge of lemon, these fritters fry up to the size of 

a small child’s fist and go down in a half-dozen bites. The crust of each little orb 

is uncannily crisp, meeting the tooth with a good, satisfying crack. Beneath, the 

crumb is moist, dense, and deceptively light, somewhere between cake doughnut and sponge cake. Even with a snowy cap of sugar, they’re only subtly sweet, the sort of thing that goads you, ever so slyly, into a second helping. I ate 

two and a half and only sort of wanted to die, until, of course, I ate another.

 

Consider yourself warned, if you want to.

Lemon - Yogurt Fritters

Adapted from Saveur

While deep-frying is not exactly a healthy practice, I find that a fritter every now and then does the morale good, especially when eaten in good company. These are a cinch to make, and very quick too. If you, like me, are inclined to think that fried dough makes for a good dessert, whip up a batch of batter before you make dinner, slip it into the fridge to chill, and then heat the oil while you eat your main course. These fritters would also be a wonderful unfussy addition to a brunch menu, with the special bonus of being easily made in the morning.  Should you have any leftovers, be sure to let them cool thoroughly before sealing them in an airtight container or bag, so that they don’t get soggy.

2 cups unbleached all-purpose flour

2 tsp baking powder

¾ cup granulated sugar

½ cup whole-milk plain yogurt

2 large eggs

3 Tbs fresh lemon juice (about 1 lemon’s worth)

1 Tbs honey

1 Tbs vegetable oil, such as canola, plus more for frying

Powdered sugar, for serving

In a medium bowl, whisk together the flour and baking powder. Set aside.

In another medium bowl, combine the granulated sugar, yogurt, eggs, lemon juice, honey, and 1 Tbs of the oil, whisking until smooth and well combined. Add the flour mixture, and gently fold and stir with a rubber spatula until just combined, scraping down the sides of the bowl as necessary. Do not overmix. Cover the bowl with plastic wrap, and refrigerate the batter until chilled, about 1 hour.

When you are ready to fry, pour oil into a wide heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium heat until its temperature reaches 325^oF on a candy thermometer.  Scoop the batter by scant ¼ cupfuls, I used a heaping two-tablespoon ice cream scoop, into the hot oil, and fry, about 3 or 4 at a time, turning occasionally, until the fritters are deep golden brown all over, about 5 to 6 minutes per batch. Transfer the finished fritters with a slotted spoon or spider to a large plate lined with paper towels. Repeat the process with the remaining batter.

Dust the fritters with powdered sugar while still warm, and serve.

If you have an Aebleskiver Pan it could be used or possibly a cake pop pan and it would eliminate the deep frying and extra calories.

Yield: About 15 fritters