Well Made by Kiley

If using, start with the mixed berry compote. Combine the frozen berries, lemon juice, and maple syrup in a saucepan over medium heat. Bring to a boil and then reduce to a simmer. Simmer for ~10 minutes until the berries are soft.

Remove from heat and let cool. Chill in the fridge completely while you make the lemon poppyseed fritters.

Prepare the batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the greek yogurt, eggs, olive oil, sugar, lemon juice, and lemon zest, until well combined and smooth.

Add the dry ingredient mixture to the wet, along with the poppyseeds. Fold to combine, until there are no streaks of flour. Set the batter aside while you heat the oil.

Heat at least two inches of oil in a deep saucepan over medium-high heat (350F-375F). 

Working in batches and using a small cookie scoop or large spoon, drop 4-5 balls of the batter into the hot oil. Fry each side for 2-3 minutes, until golden brown. 

Use a slotted spoon to remove from the oil, and place on a wire cooling rack, baking sheet, or plate that is lined with paper towels. 

Dust with powdered sugar and serve warm with the berry compote, if desired.

Enjoy!