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Orange Fritters


  • 80 g unsalted butter

  • 125 ml milk

  • 2 teaspoons sugar

  • 1 pinch of salt

  • 1 grated lemon zest

  • 1 grated orange zest

  • 1 teaspoon orange blossom water or a dash of orange extract

  • 125 g flour

  • 3 eggs

  • 1 l frying oil

  • icing sugar


  • 1.

    Put the butter, milk, sugar, and salt in a saucepan, along with 1/2 cup/125 ml water.

  • 2.

    Bring to a boil.

  • 3.

    Add the zests and orange flavouring.

  • 4.

    Take the pan from the heat and add the flour all at once, beating with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.

  • 5.

    Put the pan back on the heat for half a minute, stirring to dry the paste somewhat.

  • 6.

    Remove again and let cool, 1 to 2 minutes.

  • 7.

    Add the eggs, the equivalent of one at a time, beating vigorously after each addition to make a smooth paste that falls easily from a spoon, but is not runny.

  • 8.

    Heat the oil in a deep-fryer until sizzling, but not smoking – about 350ºF/175ºC.

  • 9.

    Roll the balls of dough in the palm of your hand (or simply shape with spoons), no bigger than 3/4 inch/2 cm, and fry, turning once or twice, until they have puffed up to double their size, cooked through completely, and coloured evenly to a nice golden brown, 5 to 7 minutes.

  • 10.

    Remove with a slotted spoon to paper towels to drain.

  • 11.

    Sprinkle very generously with icing sugar.

  • 12.

    Serve warm, or store in an airtight container to eat later.

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