Orange Fritters Recipes

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ORLANDO ORANGE FRITTERS



Orlando Orange Fritters image

In later years, when Mother at long last retired her faithful old country stove, she moved to Florida. When grandchildren came to visit, she made them this Southern version of her Heartland fried cakes.

Provided by Taste of Home

Time 20m

Yield 20 fritters.

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup orange juice
2 tablespoons butter, melted
1 tablespoon grated orange zest
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Whisk the eggs, orange juice, butter and orange zest; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust warm fritters with confectioners' sugar.

Nutrition Facts : Calories 277 calories, Fat 16g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

RICOTTA ORANGE FRITTERS



Ricotta Orange Fritters image

Categories     Dessert     Fry     Quick & Easy     Ricotta     Orange     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 9

1 large egg
3 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon fresh orange juice
1/2 cup whole-milk ricotta
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup olive oil
Confectioners sugar for dusting

Steps:

  • Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
  • Dust fritters with confectioners sugar and serve immediately.

SWEET FRITTERS WITH CINNAMON-ORANGE SYRUP



Sweet Fritters with Cinnamon-Orange Syrup image

Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. " Juana serves these fritters for dessert, but they make a great breakfast dish, too.

Provided by Juana Vázquez-Gómez

Yield Makes 10 to 12 servings

Number Of Ingredients 11

2 cups (packed) dark brown sugar
2 cups water
2/3 cup orange juice
3/4 teaspoon ground cinnamon
5 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
Powdered sugar

Steps:

  • Bring brown sugar, 1 cup water, and orange juice to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until syrup reduces to 2 cups, about 10 minutes. Remove from heat and whisk in cinnamon.
  • Combine remaining 1 cup water, butter, sugar, and salt in medium saucepan. Stir over medium heat until butter melts. Remove saucepan from heat and add flour. Using wooden spoon, stir until smooth. Return saucepan to heat and stir until mixture thickens and comes away from sides of saucepan, about 2 minutes. Transfer mixture to large bowl. Cool 5 minutes. Using electric mixer, add eggs 1 at a time, beating until dough is thick and smooth after each addition.
  • Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer and heat oil to 375°F. Working in batches, add 1 heaping teaspoonful batter to oil for each fritter. Fry until golden and tripled in size, about 8 minutes. Using slotted spoon, transfer fritters to paper towels to drain. Mound fritters on serving platter. Dust with powdered sugar and drizzle with cinnamon syrup. Serve, passing remaining syrup separately.

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