Lemon Ricotta Fritters

sweet ricotta fritters that are fuss-free, so light and creamy, with a hint of fresh lemon zest

I know that sufganiyot — jelly doughnuts — are traditional and beloved for Hanukkah. And I love them too! The thing is, once you try these easy and incredibly delicious lemon ricotta fritters, you might fall in love all over again! If you can make pancakes, you can definitely whip up a batch of fritters. I originally published this recipe for The Nosher, but after so many of you asking me for it over the years, I thought it deserved a home on my site too.

Want more doughnut recipes? Check out

Hanukkah Jelly Doughnuts (Sufganiyot)

Old Fashioned Sour Cream Doughnuts

Around 10 years ago, my sister enlightened us all with these perfectly crisp, round fritters. They’re so light and creamy with a hint of fresh lemon zest. The batter comes together in just five minutes, and it is as easy as making pancakes! We love to warm up some of my mom’s homemade jellies and jams for dipping.

Since these babies are at their absolute best right when they’re fresh, I like to fry them up while I make tea after the holiday meal. The wow-factor of fresh fritters is incomparable! Our guests always really love the deconstructed sufganiyot because it’s unexpected and gets people talking. I love to serve a variety of warm jellies like pomegranate, peach, and blackberry.

Note: I doubt you’ll have any fritters left over, but if you do, make sure to store them in a paper bag for 1-2 days at room temperature.

I really hope you give these lemon ricotta fritters a try, whether or not you celebrate Hanukkah! Let me know what you think in the comments below, and please leave a rating if you love them!

love – LeAnne

5 from 3 votes

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Lemon Ricotta Fritters

These quick fried treats are super easy and feel like deconstructed jelly doughnuts

Course Dessert

Cuisine Jewish

Keyword doughnuts, fritters, hanukkah, jewish holidays, ricotta

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 tsp kosher salt
• 4 tsp baking powder
• 2 tsp freshly grated lemon zest
• 4 eggs
• 1/3 cup granulated sugar
• 2 cups whole milk ricotta cheese
• 2 1/2 tsp pure vanilla extract
• 4-6 cups canola oil for frying
• 1/2 cup powdered sugar

Instructions

1. 1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)
2. Heat the oil in a large pot on medium heat, until it reaches 365 degrees F.
3. In the meantime, in a large bowl combine the eggs, ricotta, sugar, and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.
4. Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.
5. If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 tablespoons) to carefully scoop the batter into the hot oil, without crowding the pan.
6. Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.
7. Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.
8. Dust with powdered sugar.
9. In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.