Citrus Twist Fritters
Perfumed with cardamom and the zests of both orange and lemon, these holiday cookies are fried to crisp perfection. Get the recipe for Citrus Twist Fritters ». Anders Schonnemann

Perfumed with cardamom and the zests of both orange and lemon, these cookies are deep-fried to a shattering crispness. They make a wonderful, light counterpoint to the heavily-spiced cookies circulating throughout the holidays.

Featured in: 5 Buttery, Spicy Danish Christmas Cookies

Yield: makes 4 dozen
Time: 35 minutes


  • 6 tbsp. unsalted butter, softened
  • 13 cup (2 1/2 oz.) sugar
  • 12 tsp. ground cardamom
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1/2 orange
  • 2 cups (9 oz.) all-purpose flour
  • 14 cup lightly beaten eggs (about 1 1/2 large)
  • 2 tbsp. heavy cream
  • 12 tsp. kosher salt


  1. Using a hand mixer on medium speed, beat together butter, sugar, cardamom, and zests until fluffy. Add flour, beaten eggs, heavy cream, and salt; beat on low speed until combined. Knead until smooth.
  2. Flatten dough to a thickness of 1⁄4 inch, and cut into 1-inch-wide strips. Cut strips on the bias into 3-inch-long diamonds, then cut a 1-inch slit in the center of each diamond and thread one end through the hole and out the other side, pulling ends apart to form a knot. Working in batches, fry the pastries in vegetable oil at 350° until golden brown and crisp, 1 1⁄2 to 2 minutes. Drain on paper towels and serve hot.