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.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Breakfast, Dessert, Fruit Dessert, Snack, Summer Dessert
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.