Blueberry Fritters
Submitted by sandysue
Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.
YIELD
25 servingsPREP
10 minCOOK
10 minREADY
20 minPicture this: hot, crunchy little puffs bursting with juicy blueberries, rolled in a snowdrift of powdered sugar while they’re still warm.
That’s the whole vibe with these fritters.
The batter comes together in about five minutes, and from there you’re just dropping spoonfuls into hot oil and letting them fry to a deep golden crisp.
They’re the kind of thing that vanishes off the plate before you even set it down, so you might want to double the batch.
Great for a lazy Sunday morning, a backyard party, or honestly just because it’s Tuesday.
Chef Tips
- Toss the blueberries in flour before folding them into the batter. This keeps them from sinking and helps the batter grip onto each berry.
- Keep the oil at a steady, consistent temperature. Too hot and they brown before cooking through; too cool and they soak up grease.
- Fry in small batches so the oil temperature doesn’t drop. Crowding the pot makes for soggy fritters.
- Roll them in powdered sugar while they’re still warm so it sticks and melts slightly into the surface.
Ingredients
Directions
Mix flour, baking powder, sugar and salt.
Beat milk and egg together and fold into dry ingredients.
Fold in floured blueberries.
Drop by small spoonfuls into hot oil for deep frying.
Cook on one side about 4 minutes, then turn and cook until browned.
Remove and drain on paper towels.
Roll in powdered sugar.
Makes 20 to 25 fritters.
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