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Blueberry Fritters

Fresh Blueberry Fritters made with a cakey batter incorporated with fresh blueberries are the ultimate homemade treat! The sweet glaze sends these fritters over the top and may even remind you of a stuffed funnel cake.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword apple fritters, Fresh Blueberry Fritters
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 fritters
Calories 270 kcal
Author Amanda Rettke-iambaker.net

Ingredients

FRITTERS

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 1/4 teaspoon baking powder
  • 1 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs, room temperature
  • 3/4 cup (184g) whole milk, room temperature
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter, melted
  • 1 pint fresh blueberries
  • Vegetable or canola oil, for frying

GLAZE

  • 1 1/4 cups (156g) confectioners' sugar
  • 1/4 teaspoon vanilla
  • 3-6 teaspoons water, or until you reach desired consistency (I prefer it on the thinner side)

Instructions

BLUEBERRY FRITTER

  1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.

  2. In a separate bowl, combine the eggs, milk, vanilla, and melted butter.

  3. Add the egg mixture to the flour mixture, stirring until combined.

  4. Fold in the blueberries.

  5. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.

  6. Slowly drop ¼ cup of batter into the oil and let fry until golden brown, about 2-4 minutes per side depending on the heat of your oil.

  7. Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife (or toothpick) into the center. If there's still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter being sure to check the temperature of the oil throughout the process.

GLAZE

  1. Make the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.

  2. Drizzle the glaze over the cooled fritters and let dry.