5 from 28 votes
Blueberry Fritters
Blueberry Fritters combine a tender batter with bursts of fresh blueberries inside fried dough balls coated in a sweet glaze. The batter includes cinnamon for a hint of warmth, and the fritters are cooked by frying in hot vegetable oil to achieve a lightly crisp exterior and soft interior. The glaze adds a smooth, subtly sweet finish that balances the tartness of the blueberries. This preparation is suitable for breakfast, snacks, or dessert when you want a treat with a mix of soft crumb and juicy fruit pockets.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
24
Calories:
136 kcal
Course:
Dessert, Breakfast
Cuisine:
American
Ingredients
Fritters
- 2½-3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 large egg
- ½ cup granulated sugar
- ¾ cup milk whole
- 1 teaspoon vanilla extract
- 3 tablespoons butter unsalted, melted
- 2 cups blueberries fresh
Glaze
- 2 cups powdered sugar same as icing sugar or confectioners' sugar
- 2 teaspoons light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup water
For Frying
- vegetable oil
Instructions
- Heat oil. Heat a large pot of vegetable oil to 375°F. You want to start heating the oil before making the batter because it really only takes minutes to make the batter and you don't want it sitting around while the oil heats.
- Make the batter. In a large bowl mix all the dry ingredients together; the flour, baking powder, cinnamon and salt. In another small bowl, whisk eggs and the sugar together first, then add in the butter, milk and vanilla extract.
- Combine wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir using a wooden spoon or a spatula. Sprinkle a tablespoon of flour over the blueberries and toss. Fold the blueberries into the batter so that everything is well incorporated.
- Fry the fritters. Take a large cookie scoop or ice cream scoop and very carefully drop balls of batter directly into the hot oil. It’s best to let them drop slowly and as closely to the oil as you can to avoid splashes. Use a chop stick or skewer to flip the fritters once they’ve browned. Keep a close eye on them! Should take 2 to 3 minutes per side. Transfer them to a cooling rack over a baking sheet to cool. Repeat with remaining batter.
- Make the glaze. While the fritters are cooling add all the glaze ingredients to a medium sized bowl and whisk everything together.
- Glaze the fritters. Dip the cooled fritters in the glaze, pour the glaze over the fritters or brush it over them and place them back on the cooling rack, allow the glaze to set.
Cup of Yum
Notes
- Start heating your oil before making the batter to avoid delays once the batter is ready.
- Use a candy thermometer to keep oil temperature at 375°F; too hot will brown fritters too fast, too cool will make them greasy and undercooked inside.
- When adding blueberries, toss them in a little flour to prevent them from sinking to the bottom of the batter.
- Place a cooling rack over a baking sheet to catch glaze drips for easier cleanup.
- If you prefer not to use the glaze, a dusting of powdered sugar works well as a finishing touch.
- Recipe yields about 24 fritters if using an ice cream scoop.
Nutrition Information
Serving
1fritter
Calories
136kcal
(7%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
132mg
(6%)
Potassium
93mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
85IU
(2%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 136
% Daily Value*
| Serving | 1fritter | |
| Calories | 136kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 132mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.