Six Ways with Blueberries
These Blueberry Fritters taste like a cross between pancakes and fried dough: whoa! Bursts of warm, sweet blueberry nestled in a batter with that lovely flavor you can only get from frying.
Two years ago for the Blogging From A to Z Challenge, my recipe choice for “F” was Fritters, and I experimented with different sweet and savory add-ins. I did not try blueberries that day, but when I remembered the fritters of yore it seemed to me certainly worth trying.
Evil, evil frying, but oh so delicious! There is just a hint of cinnamon in the fritters too, and a dusting of confectioner’s sugar to finish.
I am very grateful to have any pictures of these fritters at all… because they were eaten by my husband and son within about 10 minutes of completion! (OK, I had a few too.)
- 1-3/4 cups all-purpose flour, unbleached
- 3 TB granulated sugar
- 1-1/4 tsp baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup milk
- 2 eggs, large
- 2 TB vegetable oil
- 1 c. fresh blueberries, washed & dried
- Vegetable oil for frying
- Confectioner’s sugar for dusting
- Vermont maple syrup (optional)
- In the bowl of a stand mixer, mix the dry ingredients (flour through salt) together.
- In a separate small bowl, beat together the milk, eggs, and oil.
- With the mixer running on low, slowly add the liquid ingredients to the dry ingredients in the mixer bowl. When the batter is combined and smooth, stir the blueberries into the batter by hand.
- Place a cooling rack lined with paper towels near the cooking area.
- Pour vegetable oil in a large frying pan to a depth of about 2 inches. Heat the oil over medium heat, until a bit of batter dropped in the oil bubbles and cooks.
- Gently drop a tablespoon-sized portion into the heated oil and fry until golden brown, turning often with a large slotted fry spoon to brown on all sides. (The batter should spread enough in the oil to allow the fritter to cook through. Check the first few you do after they’re drained: if they’re raw in the middle, then thin the rest of the batter with a little milk.)
- Once the fritters have browned, remove them from the oil with the slotted spoon to the paper towel-lined rack. Repeat with the remaining batter.
- While the fritters are still warm, dust them with confectioner’s sugar. Maple syrup may also be set out to serve with the fritters. Enjoy them while they’re warm.
Makes about 12-15 fritters.
*If you own a deep fryer feel free to use it to cook up these fritters, following the manufacturer’s instructions. However, do not let the lack of a deep fryer deter you from giving these a try! They are well worth the effort.
*Six Of One is a series that highlights Six things to be hungry for. Six ways to use an ingredient, Six variations on a favorite dish, or Six of something else I haven’t thought of yet!. I am always Hungry Enough To Eat Six and I hope you will be too.
Check out more blueberry recipes below:
- Blueberry Muffins with Vanilla Sugar Tops
- Sugared Blueberry Crunch Cookies
- Blueberries & Cream Rustic Mille Feuille
- Blueberry & Toasted Marshmallow Milkshake
- Fried Blueberries