Monday, August 19, 2013

Blueberry Fritters

Doughnuts, fritters, fried-anything-----they're always a big treat around here.   We just don't fry stuff.   Ya know, making smart food choices when we can, and all that.  (Ignore the fact that this blog is desserts only---oops.)   When I offered to whip up a batch of blueberry fritters last week for my kids for breakfast, I got lots of cheers and hollers of joy!   (Later that same day, I believe, I got a round of Boooo's for the closet-cleaning project I launched them into.  Ha.)

First of all, I apologize for the poor quality of these pictures.  It was  rainy day, and I just didn't have much natural light in my kitchen that morning.

So, the blueberries are fresh, hand-picked by my kiddos and me at an adorable pick-your-own blueberry patch in Holland, Michigan.  What  great time we had!   We picked almost 7 pounds of beautiful berries, and now I sure do wish we'd gotten double that.

The fritters are light and fluffy and have a sweet vanilla glaze.  Mmmm Hmmm.  Step aside, Dunkin Donuts!

I made a few without blueberries for my one child who does not like blueberries quite as much.  (gasp!)  Or at least she did not like them that particular day.   It's the right of any 8 year old girl to change her mind with the wind, is it not?

We all enjoyed these little balls of blueberry joy!  Try making them for your family soon!   You can easily use frozen blueberries.  The little wild ones (Wyman's brand is what I keep on hand in my freezer) would be perfect.  Just thaw in the microwave and drain, then fold into the batter.

Here's the recipe!  (I found it on It's actually a doughnut recipe that I modified somewhat.) Enjoy!

Blueberry Fritters
2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons butter, melted
2/3 cup milk
1 egg
2 teaspoons vanilla
1 1/2 cups fresh blueberries (or thawed, drained, frozen blueberries)
canola oil for frying
Heat 2-3 inches of oil in a heavy-bottomed pot, bringing it to 375 degrees.  Use a thermometer while frying to insure proper temperature of oil!  
In a large mixing bowl, combing flour, sugar, baking powder, and salt.  In another bowl, whisk together egg, melted butter, milk, and vanilla.  Pour into dry ingredients and stir together.  Gently fold in blueberries.
  Line a dinner plate with several paper towels.   Place paper towels beneath a wire rack.  Check oil temperature.
Using a tablespoon or a small cookie scoop, drop batter into hot oil.  Do not crowd the pot!  Fry until bottom is golden brown, then flip gently.  Once golden brown on both sides, remove fritter with a slotted spoon to the paper-towel lined plate.  Let sit for 15 seconds or so, flip over, and let sit for another 15 seconds.  Then remove to the wire rack to cool.  Repeat until all the fritters have been fried.

Prepare a simple vanilla glaze with powdered sugar, vanilla, and milk.   Dip each fritter into the glaze, then place back on the wire rack to set the glaze.    Enjoy!