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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. A bite into a just-fried fritter reveals a burst of warm, sweet blueberry nestled in a sweet batter.
When I first tried making fritters a few years ago (for the A to Z Blogging Challenge: F is for Fritters!), I experimented with different sweet and savory add-ins. I did not try blueberries that day, but years later in the summertime when a big bowl of blueberries lay waiting on the table, frying them up into fritters seemed like a great idea!
And it seems I’m not the only one who thought that Blueberry Fritters sounded yummy: this recipe has proven to be one of the most popular on my blog.
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, but the combination of blueberry and maple in particular is magical.
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.)
The recipe is below! And for more blueberry-drenched inspiration, click and pin one of these blueberry babies!
- 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 + 2 tablespoons milk, plus extra in case the batter needs thinning
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 cup 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 large plate 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 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.
- 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.
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