These sweet fritters are simple to prepare and suitable for a wide range of occasions. The recipe uses a basic yeasted batter that is left to rise before frying, resulting in light bites. Once cooked, the fritters are coated in a warm honey glaze flavored with citrus zest and anise, then finished with colorful sprinkles. They make an easy dessert, snack, or treat for gatherings, and require only a few common ingredients.
What are Christmas Fritters?
Fritters are like fried batter that exists in many culinary traditions worldwide. They range from the crisp beignets of France to apple fritters in the U.S., and sweet or savory variations across Europe, Asia, and Latin America. These fritters are yeasted, coated in a honey glaze scented with lemon and tangerine zest, and finished with anise for a subtle licorice note.
Historically, fried doughs were an easy way to make a small luxury from pantry staples, such as flour, water, a sweetener, and fat. Adding a little yeast, rather than relying only on baking powder, gives fritters a softer interior and a gentle fermentation flavor that pairs beautifully with honey.
Pro Tips for the Best Christmas Fritters
- Fresh yeast gives a sweeter, cleaner fermentation note. If you only have active dry yeast, dissolve it in the warm water for 5-10 minutes before adding sugar and flour.
- Use two spoons or a small ice cream scoop to portion batter into the oil for uniformly sized fritters.
- Warm the honey mixture just to a simmer, as over-boiling honey can darken the flavor. Add anise off the heat to preserve aroma.
- Zest the citrus with a microplane and avoid the bitter white pith. Fresh zest brightens the glaze far more than bottled extracts.
- You can prepare the batter earlier in the day and let it rise slowly in the fridge.
Frequently Asked Questions
What kind of fritter is this?
This is a sweet, yeasted fritter, essentially a small fried dough ball glazed with honey and citrus zest, with anise added for subtle spice.
Can I bake these instead of frying?
Baking will give you a different texture, a less crispy exterior, and a more cake-like crumb. If you prefer baking, spoon batter into well-greased mini muffin tins and bake at 180°C (350°F) for 12-15 minutes, then glaze.
My fritters are raw in the middle and too brown outside, what went wrong?
If they brown too fast, your oil is too hot, and if they’re raw inside, the oil is too cool. You can also fry smaller fritters so the center cooks through faster.
How to Store Christmas Fritters
Keep cooled, glazed fritters in an airtight container at room temperature for up to 24 hours. To preserve some crispness, place them on a rack inside the container rather than directly on a plate so air circulates. Warm in a preheated oven for 4-6 minutes to refresh the exterior before serving.
Ingredients
How to Make Christmas Fritters
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Pour water into a bowl, add yeast, and sugar. Stir gently until the sugar and yeast dissolve.
Pour water into a bowl, add yeast, and sugar. Stir gently until the sugar and yeast dissolve.
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Add flour to the yeast mixture and stir until the mixture becomes smooth without lumps.
Add flour to the yeast mixture and stir until the mixture becomes smooth without lumps.
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When the batter is almost done rising, pour oil into a deep pan to a depth of about 5 cm (2 inches) and heat to **175–180°C (350–360°F)**. If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning immediately. Scoop batter into hot oil, fry, and turn them as they puff and turn golden brown on all sides.
Cover the bowl with cling film and let it rise for about 3 hours.
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Stir in the anise and let the glaze rest for a minute so the flavors mingle.
When the batter is almost done rising, pour oil into a deep pan to a depth of about 5 cm (2 inches) and heat to **175–180°C (350–360°F)**. If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning immediately. Scoop batter into hot oil, fry, and turn them as they puff and turn golden brown on all sides.
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Dip each fritter into the honey glaze and stir gently so it gets evenly coated.
In a pot, combine honey with the lemon and tangerine zest. Warm gently and stir until the mixture comes to a slow boil, then immediately remove from heat.
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Arrange on a plate, sprinkle on colorful sprinkles, and serve warm.
Stir in the anise and let the glaze rest for a minute so the flavors mingle.
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Dip each fritter into the honey glaze and stir gently so it gets evenly coated.
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Arrange on a plate, sprinkle on colorful sprinkles, and serve warm.
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