Yogurt Fritters in Syrup


(0 votes) 0 0

These tasty fritters make a rich, delicious breakfast or brunch dish!

Shared by

Serving Size / Yield

6 servings


  • Syrup
  • 1 ½ C. sugar
  • ¾ C. water
  • 1 Tbs. freshly squeezed and strained lemon juice
  • 1 ½ tsp. rose water
  • 1 1/2 tsp. orange flower water
  • Fritters
  • 4 eggs
  • 1 C. Non-Fat Plain Voskos Greek yogurt
  • 2 C. all-purpose flour, sifted
  • 2 tsp. sugar
  • 1 Tbs. double acting baking powder
  • 1 Tbs. baking soda
  • 1 qt. corn oil for deep-frying
  • ¼ C. finely chopped walnuts

Our Readers Also Loved


To make the syrup:
In a small saucepan bring the sugar, water, and lemon juice to a boil over high heat, stirring to dissolve the sugar.

Reduce the heat and simmer, uncovered, about 15 minutes or until the syrup reaches a temperature of 220°F on a candy thermometer.

Add the rose water and orange flower water.Remove from the heat and cool.

To prepare the fritters:
Place the eggs and yogurt in a large bowl and beat until well blended.

Combine the flour, sugar, baking powder, and baking soda. Add to yogurt mixture and blend well.

In a deep-fryer or heavy saucepan heat 4 inches of the oil over moderate heat.

Drop the dough mixture, a tablespoon at a time, into the hot oil, being careful not to crowd the pan. Fry the fritters until golden brown on all sides, turning frequently.

Remove from the oil with a perforated spoon and drain on paper towels. Dip the fritters in the syrup and mound on a platter.

Garnish with the nuts before serving.

Recipe courtesy of Voskos Greek Yogurt.

Around The Web