Lemon – Yogurt Fritters
2 cups unbleached all-purpose flour
2 tsp baking powder
3/4 cup sugar
1/2 Cup yogurt — plain, whole milk
2 large eggs
3 Tbs fresh lemon juice (about 1 lemon’s worth)
1 Tb honey
1 Tb 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 degrees Fahrenheit 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.
Yield: About 15 fritters