Bright, citrusy and ready in minutes, these lemon fritters turn a few pantry staples into golden, cloud-like bites. Crisp outside, tender inside, they work as a quick breakfast, a light dessert, or a springtime snack that fills the kitchen with lemon aroma.
What makes these lemon fritters stand out
These fritters mimic donut-like texture without the fuss of yeast or long rising times. The batter comes together in moments and goes straight into the fryer. The result is airy, soft centers wrapped in a thin crispy shell.
- Fast prep: about 5 minutes to mix.
- No yeast required: baking powder gives lift.
- Secret softness: Greek yogurt keeps them tender.
Ingredients for quick lemon fritters (with measurements)
Simple items you likely have on hand. Metric and US measures are included.
- 2 cups (250 g) all-purpose flour
- 3 tsp (12 g) baking powder
- ¼ tsp salt
- 2 large eggs
- 7 tbsp (90 g) granulated sugar
- 1 tsp lemon extract or 1 tbsp fresh lemon juice
- Grated zest from 1 lemon
- ¾ cup (150 g) plain Greek yogurt
- Vegetable oil for frying (neutral oil)
- Powdered sugar, for dusting
How to make light, fluffy lemon fritters
Prepare the batter
- Whisk dry ingredients: combine flour, baking powder and salt in a bowl.
- Beat eggs and sugar with lemon zest and extract until smooth.
- Stir in Greek yogurt; mix until uniform.
- Fold in the flour mixture gradually until a thick batter forms. A fork works well here.
Fry the fritters
- Pour oil to a depth of about 1¼–1½ inches in a heavy saucepan.
- Heat oil to roughly 325–350°F (160–175°C). Keep heat moderate to cook through.
- Use two lightly greased teaspoons or a small cookie scoop to drop rounded teaspoons of batter into the oil.
- Fry 4–6 pieces at once. Turn as needed until golden brown all over.
- Transfer to paper towels to drain excess oil, then dust with powdered sugar.
Timing, yield and cooking details
- Prep time: ~5 minutes
- Cook time: ~25 minutes (depends on batch size)
- Total: ~30 minutes
- Yield: about 25 small fritters (adjust by scoop size)
- Method: frying
Practical tips and tasty variations
- Greek yogurt is essential: it keeps the crumb moist and tender. Don’t swap it for a thin yogurt.
- Keep oil temperature steady. Too hot browns the outside before the center cooks.
- Smaller scoops = evenly cooked fritters. Large drops need longer frying and may stay raw inside.
- Drain on paper towels and serve warm for best texture.
- Flavor pairings: dust with powdered sugar, drizzle a thin lemon glaze, or serve with blueberry, raspberry or strawberry jam.
- Storage: refrigerate leftovers in a covered container for 1–2 days. Reheat briefly in a low oven or air fryer to crisp the exterior.
- Make them lighter by reducing sugar slightly, or add ½ tsp vanilla with the lemon for a mellow aroma.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.