Orlando Orange Fritters Recipe
Orlando Orange Fritters Recipe photo by Taste of Home
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Orlando Orange Fritters Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 10 servings


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

Nutritional Facts

2 each: 277 calories, 16g fat (3g saturated fat), 48mg cholesterol, 229mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein.


  1. In a small bowl, combine the flour, sugar, baking powder and salt. Whisk the eggs, orange juice, butter and orange peel; stir into dry ingredients just until moistened.
  2. 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. Yield: 20 fritters.
Originally published as Orlando Orange Fritters in Country April/May 2007, p51

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pajamaangel User ID: 1603339 264739
Reviewed Apr. 16, 2017

"These are so good we made them twice in one week! I added more grated orange peel the second time. We didn't have any issue with tasting oil on the outside of the fritter. You absolutely must drain them on paper towels. Fantastic!"

Julie_1 User ID: 4874645 208890
Reviewed May. 16, 2012

"If you want a quick, fatty alternative to a fried yeast doughnut this is it. However, the orange taste does not sufficiently mask the oily fried exterior. I did add extra grated orange as the other reviewer suggested, but still found the result unsatisfactory."

eliza4014 User ID: 5748486 104425
Reviewed Jan. 9, 2011

"This is wonderful - I will definitely make it again! The only change I will make next time is to use 2Tbsp orange peel instead of 1, but that is just a personal preference. Wonderful Recipe!"

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