Blueberry Fritters

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As a young child, blueberries were always one of my favorite fruits in pastries. My dad would buy a variety of those $0.25 hand pies that are found in the junk food aisle and I’d always grab the blueberry one first. They’re probably a buck fifty now, but still very inexpensive. Oh no, did I just reveal my age?! Anyways, as I grew older, my love for blueberries continued to grow. You’ll see them in my morning smoothies, oatmeal and if I’m at a bakery that has blueberry pastries… ONE OF EACH PLEASE!

In the last 5 years or so, I discovered blueberry cake donuts at my local donut shop. The blueberries in them aren’t real, but I could probably eat one everyday for the rest of my life, if my heart allowed it. Thankfully this recipe doesn’t make over a dozen fritters otherwise you’d have to fight the urge to to eat them all, lose the urge, then be mad at yourself. Self control, people! I made about 8 fritters (more like donut holes as you can see) and shared amongst the family as they’re best eaten warm. The blueberries come out plump and juicy and add the perfect amount of sweetness to the dough. Covering the fritters with confectioners sugar isn’t necessary, but it sure makes them look pretty!

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Blueberry Fritters
Adapted from Southern Fried by James Villas
Servings: 4-6

1 C. flour
2 tsp. baking powder
1/4 C. sugar
1/4 tsp salt

1/3 C. milk
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1 large egg
1 C. blueberries, rinsed and dried

vegetable oil (about 2 inches of oil in your heavy pot)
3 heaping Tbsp. confectioners sugar for sprinkling

1. In a medium bowl, whisk together flour, baking powder, sugar and salt until combined.

2. In another medium bowl, whisk together the milk, ground nutmeg, ground cinnamon, and egg.

3. Gradually add the wet ingredients into the dry ingredients, mixing with a spatula.

4. Once the dough has come together, fold in the blueberries. Do not over mix.

5.Heat oil in a heavy pot until the oil reaches 350 F.

6. Use a spoon to scoop up dough and use a second spoon to push the dough off of the first into the hot oil. Continue until the pot gets about half full. The balls of dough will get slightly larger as they fry so don’t overcrowd the pot.

7. When the bottom of the dough gets golden brown, flip the dough. When golden brown, remove from the oil and lay on a paper towel on a cooling rack.

8. (Optional) Put confectioners sugar in a strainer or a sifter and sprinkle over you fritters.

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