Description
Crispy fritters bursting with juicy blueberries – the perfect summer breakfast or light dessert. A simple recipe for a delicious treat.
Ingredients
Units
Scale
- 1 cups (237 ml) all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/3 cup milk
- 1 large egg
- 1 Tbsp butter (melted)
- 1 tsp vanilla extract
- 1 cups (237 ml) fresh blueberries
- canola oil for frying
- confectioners sugar for dusting
Instructions
- Combine flour, sugar, baking powder, cinnamon, and salt in a medium bowl until well blended.
- In a small bowl, whisk together milk, egg, butter, and vanilla. Slowly add the wet ingredients to the dry ingredients, stirring with a spatula just until combined. Gently fold in the blueberries.
- Heat about 3-4 inches of canola oil in a Dutch oven over medium-low heat (approximately 300-350°F/150-175°C). Do not overheat.
- Drop batter by the tablespoonful into the hot oil (5 at a time). Do not leave the pot unattended. Flip occasionally to promote even browning. Cook for approximately 2-3 minutes until fritters are cooked through.
- Remove fritters from the pot with a slotted spoon and let drain on a paper towel-lined plate. Dust with powdered sugar and serve warm.
Notes
- For extra fluffy fritters, gently fold the batter rather than overmixing.
- Leftover fritters can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Substitute buttermilk for the milk for a tangier flavor and slightly more tender texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 50