Description
Delightfully crispy on the outside and fluffy inside, these homemade Blueberry Fritters are a perfect breakfast treat or sweet snack. Bursting with fresh blueberries and lightly spiced with cinnamon, the fritters are fried to golden perfection and finished with a creamy vanilla glaze for an irresistible finish.
Ingredients
Fritter Batter
- 1/2 cup whole milk (plus 1 to 2 tablespoons if needed)
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup blueberries (fresh or frozen)
- Vegetable oil (for frying)
Vanilla Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup whole milk, 2 large eggs, 2 tablespoons melted and cooled unsalted butter, and 1 teaspoon pure vanilla extract until smooth and combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt to evenly distribute the leavening and spices.
- Combine: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. The batter should be thick yet scoopable. If it’s too thick, add 1 to 2 tablespoons of milk to loosen it slightly.
- Fold in Blueberries: Gently fold 1 cup of blueberries into the batter to ensure even distribution without breaking the berries.
- Heat Oil: Pour vegetable oil into a heavy-bottomed pot about 2 inches deep. Attach a candy thermometer to the side of the pot and heat oil over medium heat until it reaches 350°F (175°C).
- Fry: Using a 1/4 cup measure, carefully drop the batter into the hot oil, frying 3 to 5 fritters at a time to avoid overcrowding. Fry for 2 to 3 minutes on one side until golden brown, then flip and fry another 2 to 3 minutes until cooked through and golden on both sides.
- Drain: Remove fritters with a slotted spoon and place them on a cooling rack set over a baking sheet to drain excess oil. Repeat until all batter is fried.
- Make Glaze: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup whole milk, and 1/2 teaspoon pure vanilla extract until smooth and pourable.
- Glaze: Dip one side of each slightly cooled fritter into the glaze, then place back on the rack. Allow the glaze to set before serving for a shiny, sweet finish.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning blue.
- Maintain the oil temperature at 350°F to ensure fritters cook evenly without absorbing too much oil.
- Do not overcrowd the pan during frying, as it can lower the oil temperature and result in greasy fritters.
- For a thicker glaze, reduce the milk slightly; for a thinner glaze, add a teaspoon more milk.
- Serve fritters warm for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
