Fried lemon rings have become a staple in my refrigerator, right next to all my other instant flavor boosters. On one side is a garden of herbs, stored like bouquets of flowers to keep them fresh. On the other side lives jars of pickled things, like Preserved Lemons, Cucumbers, and Red Onions. To build big flavor quickly and easily, I only need to grab from both sides! It’s a good rule of thumb when it comes to cooking the Mediterranean way. These fried lemon rings fall somewhere in the middle. They keep their fresh citrus flavor, but, like a pickle, the bite is mellowed. They get lightly caramelized and crunchy with a soft rind. If I can stop myself from eating them like potato chips, I use them to spike recipes with punchy, bright flavor. Use fried lemon rings as a garnish for creamy Braised Chickpeas, Lemon Parmesan Salad, Moroccan Vegetable Tagine, or Greek-Style Braised Eggplant. Or, stir into Pesto Pasta for an instant boost. I could go on! These fried lemons are a welcome addition to just about anything savory. As an added bonus, you’re left with lemon-infused oil. Use as a finishing oil for salads and dips. Or, soak it up with a nice piece of toasted focaccia bread and treat yourself to a snack before dinner.
Ingredients for Fried Lemon Rings
Fried lemon rings use only a handful of ingredients you likely already have on hand. Sumac adds an extra Mediterranean flavor, but is totally optional. A pinch of salt is really all you need.
Lemon: You’ll eat both the fruit and the rind, so use lemons that haven’t been treated with spray or chemicals. Give them a good scrub. Heavy lemons with a thin, bright yellow peel are the ripest. Meyer lemons, with their sweet flesh and thin skin, are ideal if they’re available to you. Extra virgin olive oil: I use mild olive oil, like our Italian Nocellara, to fry the lemons. Kosher salt: A good pinch (about 1/2 teaspoon) brings out the lemon’s flavor. Sumac: Sumac is an optional addition that gives the fried lemon a pop of color. It also adds a smoky flavor and another layer of acidity. Learn all about sumac here, and get yourself some of this amazing flavor booster at our shop.
How to Fry Lemon Rings
Fried lemon only requires one pan and a quick, shallow fry. One piece of advice before you get started: always add ingredients to hot oil away from your body. Your tools (like tongs or a spatula) should be very dry. This will help you avoid splashing and sputtering!
Prep the lemons: Scrub 2 lemons and dry them well. Trim off the ends. Use a very sharp knife to slice into rings, as thin as you can manage. Kick out any seeds with the tip of your knife as you go. Fry: In a small skillet set over medium heat, add 1/4 cup olive oil. Once the oil begins to shimmer, use a dry slotted spoon to carefully slide the lemon slices into the oil. Cook, tossing occasionally, until the lemon peels crisp, 3-5 minutes. Drain: Remove the skillet from the heat, and transfer the lemons to a paper towel-lined plate. Season with a big pinch (about 1/2 teaspoon each) of salt and sumac, if using. To use: Use immediately as a condiment or as garnish. Or, cover and store in your fridge for up to 4 days. Allow the lemon-infused oil to cool, then use as a dip for bread or a finishing oil.
What to Serve with Fried Lemon Rings
Fried lemon rings quickly bring that weekend feeling to my weekday meals. Use as a garnish on easy dishes like Greek-Style Eggplant or Pan Seared Trout. Fried Lemon Rings also add an element of surprise to a dinner party. Put them on a Mediterranean-Style Salmon or Greek Lamb Burgers. It’s a fun twist on a fried pickle on a conventional burger! They also make for a great gluten-free “crouton”! Add them to this Smashed Cucumber Salad.
Condiments to Make Meals Shine
Browse all Mediterranean recipes. Visit Our Shop
Bravas Sauce (Salsa Brava)
Whipped Toum (4-Ingredient Garlic Sauce)
Quick Pickled Cucumber Recipe
Preserved Lemons
A sprinkling of sumac gives these fried lemons a pop of bright flavor and color.
