Lemon Fritters

I tagged these fritters back in August and kept thinking about them until a few weeks ago, when I finally gave in and made them. I only made half the recipe, and I recommend only making what you can eat while they are warm.

Lemon Fritters
adapted from Tartelette

1 -2 cups canola oil
1 cup sugar
zest and juice of one lemon
2 eggs
2 c. all-purpose flour
1 teaspoon baking powder
3/4 cup milk

Heat oil in medium large cast iron pan (or other heavy pan) until temperature reaches 375F.

In a large bowl, whisk the sugar, lemon zest, juice and eggs until well blended. Add the flour and baking powder, along with the milk. Mix well until the mixture is smooth. Drop by large spoonfuls into the hot oil. Do not over crowd the pan or it will lower the heat too much and you will end up with soggy fritters. Let cook for 2 minutes on each side. Drain on paper towels and sprinkle with powdered sugar. Makes about 20 to 30 small fritters.