Have some fun with fresh blueberries! A light batter coating and frying make blueberries into a unique treat, sweet and warm with a touch of saltiness.
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How would blueberries taste after being fried?
This was the question on my mind as my daughter and I finished frying up a batch of dill pickles - and noticed a dish of fresh blueberries sitting nearby. We decided to strike while the oil was hot.
To our delight, the berries held up well to the battering process - and the batter held well to the berries.
Fried blueberries are an interesting treat!. They are definitely at their best right after frying when the warm blueberry juices mingle with the slightly salty batter.
We did learn through trial and error that if the berries are in the oil too long, the berries burst—and the juice makes the oil begin to spatter. The problem was easily solved by making the oil a little hotter: the blueberries browned quickly so they could be removed before exploding.
Side note: since we had leftover pickle juice on hand that day, we tried adding pickle juice to the batter to see how it paired with the blueberries. The answer? Not so great! So we'll keep our fried pickles and fried blueberries separate.
Why you'll love this recipe
When you've made all your usual favorite blueberry treats like muffins, pancakes, milkshakes, and cake, Fried Blueberries are a fun and unusual treat to try!
The batters are quickly whisked together. Once the oil is hot, you'll get into a smooth rhythm of coating and frying the berries. They'll be done and ready for snacking in no time.
It got me wondering if any state fairs offer fried blueberries among their fried food fare (no need to put them on a stick though.) It's nice to add Fried Blueberries to our series of Fair Foods to enjoy at home—like Fried Dough and Grilled Sausage, Peppers, and Onions.
🔪 How to make Fried Blueberries
Step 1: Make the batter mixtures
Blend the flour and salt together in one bowl. Beat the milk and eggs together in another bowl.
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Step 2: Get your work area ready
Line up the bowls of blueberries, dry mixture, and milk mixture near your frying area. Line a plate or cooling rack with paper towels.
Step 3: Heat the oil
Heat the frying oil to 350°F in a heavy-duty pot.
Step 4: Coat and fry the blueberries
Roll 2 or 3 blueberries first through the flour mixture and then in the milk mixture. Carefully drop these in the hot oil to quickly fry them to a golden brown. Remove them right away to the paper towels. Repeat these steps with the rest of the berries.
Step 5: Enjoy!
Eat the berries while they're still warm.
Tips:
- The goal is to brown the outside of the berries quickly, to a light shade of brown. If the blueberries are in the oil too long they will burst, leaking juice into the oil and causing spatters.
- When heated to 350°F, the oil should be hot enough to brown the blueberries quickly before they can burst. If you want to be sure, test one berry before moving ahead with the rest.
- It's a good idea to keep a bowl of ice water nearby anytime you're frying—that way if any spattering happens and hot oil lands on your skin, you can quickly plunge into ice water to stop the burn.
This is a unique way to enjoy your fresh blueberries, and I hope you give it a try!
The recipe is below. Here are even more ways to use fresh blueberries:
💬 How do you like these fried-up blueberries? Leave a comment below!
📖 Recipe
Fried Blueberries
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Ingredients
- 1 cup all-purpose flour, unbleached
- 1 teaspoon salt
- 2 large eggs
- ½ cup milk
- 2 cups fresh blueberries, washed and still wet
- 3 cups vegetable oil, for frying
Instructions
Make the batter mixtures:
- Mix the flour and salt together in a medium bowl. Hold this aside.
- Beat the eggs together with the milk in a separate bowl.
Get your work area ready:
- Have the wet blueberries, bowl of flour mixture, and bowl of milk mixture laid out like an assembly line on a work space near where you will be frying.
- Line a cooling rack or baking sheet with paper towels and place it near the frying area. Have a large slotted spatula ready for frying, plus a few slotted spoons or large forks to aid in coating the blueberries in batter.
- Pour the vegetable oil into a large, heavy-duty pot – like a cast iron or enameled cast iron pot. Heat the oil over medium-high heat – you want the oil to reach a temperature of 350° F, so check the oil often with a thermometer.
Coat and fry the blueberries:
- Working quickly, toss two or three wet blueberries into the flour mixture. Use a fork or a slotted spoon to toss them around in the flour and coat them.
- Lift them from the flour using the fork or slotted spoon, tap off the excess flour, and drop them into the egg mixture.
- Gently roll the blueberries through the egg mixture using your fork or spoon, until they are completely coated.
- Lift them out of the egg mixture with the fork or slotted spoon. Gently drop the coated blueberries into the hot oil. Use a large slotted spatula to gently roll the berries and brown them all over.
- The goal is to brown the outside of the berries quickly. in about 10 seconds or so. If the blueberries are in the oil too long they will burst, leaking juice into the oil and causing spatters.
- As soon as the berries are lightly browned, lift them from the oil and place them on the paper towels to drain.
- Repeat the process: coat small batches of blueberries first in flour, then egg mixture, fry until browned, and drain on paper towels - until all of the blueberries have been battered and fried.
- Enjoy the blueberries while still warm (that’s when they’re best.) Leftovers can be stored covered in the fridge for up to two days.
Notes
- The goal is to brown the outside of the berries quickly, to a light shade of brown. If the blueberries are in the oil too long they will burst, leaking juice into the oil and causing spatters.
- It's a good idea to keep a bowl of ice water nearby anytime you're frying - that way if any spattering happens and hot oil lands on your skin, you can quickly plunge into ice water to stop the burn.
grace
it has absolutely never occurred to me to fry a blueberry, but it's a great idea! from the looks of them, i can see myself sitting down and just popping them into my mouth nonstop.
Nancy Mock
It was a fun experiment, and ultimately a delicious one too! Thanks Grace!