Freshly fried fritters – yum! And these fritters have a sweet batter and juicy blueberries. They are a delicious and unique treat.
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Imagine if you will a cross between fluffy, blueberry-studded pancakes and the county fair favorite snack, fried dough. Whoa! That’s what these Blueberry Fritters are.
I am lucky 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.)
Why you’ll love these fritters
A bite into a just-fried fritter reveals a burst of warm, sweet blueberry nestled in a sweet batter.
There is a hint of cinnamon in the fritter batter, just to amp up the deliciousness, plus a dusting of confectioner’s sugar to finish. And though I list it as optional, I highly recommend a dish of warm Vermont maple syrup for dipping. Maple syrup tastes great with almost everything (as any true Vermonter will tell you) but the combination of blueberry and maple, in particular, is magical.
How to make these fritters
Step 1: Make the fritter batter
Mix the dry ingredients together. Separately in the bowl of a stand mixer, beat together the milk, eggs, oil. Add in the dry mixture to make a smooth batter, and then stir in the blueberries.
Step 2: Heat the frying oil
Pour vegetable oil into a frying pan and heat the oil over medium heat. It’s ready when a small bit of fritter batter sizzles when you drop it in.
Step 3: Fry the fritters
Add small spoonfuls of batter to the oil to cook. When the first side is brown (after 1-2 minutes) carefully turn it over to cook the other side. Remove the finished fritters to a paper towel-lined plate to drain.
Step 4: Serve ’em up
Dust the warm fritters with confectioner’s sugar. They’re tasty like this or drizzled with warm Vermont maple syrup!
Notes:
- As you add each fritter to the hot oil it should spread enough so that the insides cook as well. Test the first one or two fritters you fry: if the middles are raw, thin the batter with a little milk and try again.
- 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.
The recipe is below! And for more blueberry-drenched inspiration, click and pin one of these blueberry-laden recipes.
>> How do you like these fritters? I want to hear your feedback, so leave a comment and a star rating below.
Blueberry Fritters
Ingredients
- 1 3/4 cups all-purpose flour, unbleached
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons milk, plus extra in case the batter needs thinning
- 2 large eggs
- 2 tablespoons vegetable oil, plus enough extra oil to fry the fritters
- 1 cup fresh blueberries, washed & dried
- Confectioner’s sugar for dusting
- Vermont maple syrup (optional)
Instructions
- Place a large plate lined with paper towels near the cooking area – this will hold the fried fritters. Have a large frying pan and vegetable oil ready to go.
Prepare the fritter batter
- Mix the flour, sugar, baking powder, cinnamon and salt together in a medium bowl. Hold this aside.
- Beat together the 1 cup plus 2 tablespoons of milk, the eggs, and the 2 tablespoons of vegetable oil together in the bowl of a stand mixer.
- With the mixer running on low, slowly add the dry ingredients to the wet mixture. When the batter is combined and smooth, stir the blueberries into the batter by hand.
Fry the fritters
- Pour vegetable oil in a large frying pan to a depth of about 2 inches. Heat the oil over medium heat to 350° F, until a bit of batter dropped in the oil bubbles and cooks.
- Take a tablespoon-sized portion of the batter and dribble it into the heated oil. Fry the fritter until the first side is golden brown, about 1-2 minutes. Turn the fritter over with a large slotted fry spoon to brown the other side, about 1-2 minutes longer. Once it is browned, remove it from the oil with the slotted spoon to the paper towel-lined plate.
- Note: the batter should spread enough in the oil so that it is cooked through once both sides are browned. Check the first fritter or two that you make once they’re cool enough to handle: if they’re raw in the middle, then thin the rest of the batter with more milk, a tablespoon at a time. If the fritters are browning way too quickly, or burning, reduce the heat under the oil and allow a couple of minutes for the oil temperature to come down before frying the next fritter.
- Repeat the frying steps with the remaining batter, resting them on the lined plate when they're finished.
- 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.
Notes
- As you add each fritter to the hot oil it should spread enough so that the insides cook as well. Test the first one or two fritters you fry: if the middles are raw, thin the batter with a little milk and try again.
- 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.
Nutrition
This post originally appeared in 2015. Post and recipe updated March 2020.
They turned out amazing! I thought, oh no, deep frying batter is not my forte, but even tho they had little spikes from where the dough friend as it was finished dripping off the spoon, they were sooo delicious! I dipped mine in a glaze, and oh boy, they were so tasty! Hushand ate most of them, kids were a close second lol
Hi Jessica, I am so glad they turned out well for you! Yes, they do get spiky edges and strange shapes – but they’re tasty. Every time I make these I wonder why I don’t make them more often. My husband and kids devour them too! Thanks for the feedback, I really appreciate it!
Having them more often would be okay with me!
Will do!
I think they sound delicious!
They really are. Fritters fall under the heading of “Why don’t I make those more often?”