Easy Blueberry Fritters
Mary Ann Dwyer | The Beach House Kitchen
- Yield: 24 pieces
- Prep: 15 minutes
- Cook: 20 minutes
Ingredients
- 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
Instructions
- In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt until well blended.
- 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.
- 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.
- 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.
- 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.
Mary Ann Dwyer | The Beach House Kitchen