Easy Blueberry Fritters

Mary Ann Dwyer | The Beach House Kitchen
  • Yield: 24 pieces
  • Prep: 15 minutes
  • Cook: 20 minutes


1cup all-purpose flour
1/4cup granulated sugar
2teaspoons baking powder
1/2teaspoon ground cinnamon
1/2teaspoon kosher salt
1/3cup milk
1large egg
1tablespoon butter, melted
1teaspoon vanilla extract
1cup fresh blueberries
Canola oil for frying
Confectioner's sugar for dusting


  1. In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt until well blended.
  2. In a small bowl, whisk together milk, egg, butter and vanilla. Slowly add the wet ingredients to the dry, stirring with a spatula just until combined. Gently fold in the blueberries.
  3. Heat about 3-4 inches of canola oil in a Dutch oven over medium-low heat. Do not heat the oil too quickly or above medium heat or the fritters will burn.
  4. Drop batter by the tablespoonful into the hot oil. I usually put in 5 at a time. Do not leave the pot while the fritters are cooking. Flip occasionally to promote even browning. Cook for approximately 2-3 minutes until fritters are cooked through.
  5. Remove from pot with slotted spoon and let drain on a paper towel lined plate. Dust with powdered sugar. Serve warm.

This recipe from Honest Cooking was republished with permission. It originally appeared on The Beach House Kitchen as Blueberry Fritters.

Crispy Blueberry Fritters

Mary Ann Dwyer | The Beach House Kitchen