Best Sweet Lemon Fritters Recipes

Sweet Potato Fritters With Lemon Chicken image

Provided by Trinity_1966

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

600 g chicken breast fillets
2 tablespoons lemon juice
600 g sweet potatoes, peeled and grated
5 shallots, finely chopped
2 teaspoons fresh ginger, minced
2 eggs, lightly beaten
1/3 cup flour
1/3 cup Thai sweet chili sauce
4 tablespoons coriander leaves (optional)

Steps:

Coat a large non-stick fry pan with cooking spray and cook the chicken breast fillets for 5 minutes each side. Pour over the lemon juice during the last minute of cooking. Transfer to a plate, cover with foil and keep warm while you make the fritters.
Place the grated sweet potato, shallots and ginger in a large mixing bowl and combine. Stir through the egg and flour.
Recoat the pan with cooking spray and heat. Scoop a quarter of the mixture into the pan and form into a circle about 12cm in diameter. Cook over a low heat for 4 minutes on each side or until golden and cooked. Remove from the pan and keep warm while cooking the remaining fritters.
Divide the fritters between 4 serving plates. Cut the chicken into slices and place on top of the fritters. Spoon over the sweet chili sauce and scatter with coriander, if using.

Nutrition Facts : Calories 413.4, Fat 4.6, SaturatedFat 1.3, Cholesterol 192.8, Sodium 527.8, Carbohydrate 47.9, Fiber 6.2, Sugar 9.1, Protein 42.5

SWEET LEMON FRITTERS image

Yield 7 dozen fritters

Number Of Ingredients 12

1 1/2 cups warm whole milk (105 to 115 degrees)
1 1/4-ounce envelope dry yeast (about 2 teaspoons)
Pinch of sugar plus 2 tablespoons sugar
3 large eggs
1/4 cup brandy
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
1 teaspoon salt
5 cups all purpose flour
2 cups golden raisins
Vegetable oil (for deep-frying)
Additional sugar

Steps:

Place 1 cup warm milk in medium bowl. Add yeast and pinch of sugar; stir to dissolve. Let stand until foamy, about 10 minutes. Whisk eggs, brandy, lemon peel, vanilla, salt and 2 tablespoons sugar in large bowl; whisk in yeast mixture and 1/2 cup warm milk. Mix in flour. Using wooden spoon, stir dough 5 minutes. Mix in raisins. Continue to stir until dough begins to come away from spoon and bowl, about 5 minutes longer. Cover dough with plastic wrap. Let rise in warm draft-free area until doubled in volume, about 1 hour. Line 2 baking sheets with waxed paper. Dip spoon into oil. Using oiled spoon, scoop up enough dough to form 1-inch mound. Using another oiled spoon, scrape dough off spoon and onto sheet. Repeat with remaining dough, dipping spoon in oil as necessary to prevent sticking. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat over medium-high heat to 350. Carefully drop 10 dough balls into oil; fry until golden brown and cooked through, turning often, about 3 minutes. Using slotted spoon, transfer fritters to paper towels. Repeat with remaining dough balls in 6 more batches. Place warm fritters in large bowl. Sprinkle with additional sugar; toss. (Can be made 4 hours ahead. Transfer to platter. Let stand at room temperature.) Serve warm or at room temperature.