Easy, delicious Glazed Fresh Blueberry Fritters, full of fresh blueberries and with no yeast required!
It’s blueberry picking season and my Dad picked a lovely big container full. I really wanted to do something special with them and when it comes to special, it’s hard to beat fresh made, glazed blueberry fritters.
There is no yeast required for these fritters. They mix up easily in to a thick batter. Fold in lots of fresh blueberries and fry them quickly in a couple of inches of oil. Glaze and enjoy.
Cook’s Notes for Glazed Fresh Blueberry Fritters
I found these cook best if the fritters aren’t too large. I use two kitchen teaspoons. One to scoop a heaping spoon of batter, then use the other to scrape it off in to the oil. Make sure your spoons are close to the oil though, so it doesn’t splash when it drops in. Also, be sure to cook the fritters until the outside is a deep golden colour.
Then you’ll be sure they are cooked through and get a great crunch on the outside.
This batter recipe will work well with any fruit. Peaches are especially nice and of course, a peach/blueberry combo would be, as well.
Glazed Fresh Blueberry Fritters
Ingredients
Fritters:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 2 1/4 tsp. baking powder
- 1 1/4 tsp. salt
- 1 tsp. cinnamon
- 2 large eggs
- 3/4 cup whole milk
- 1 tsp. vanilla
- 3 Tbsp. butter melted and cooled slightly
- 1 1/2 - 2 cups fresh blueberries
Glaze:
- 2 cups confectioners/icing sugar
- 1 1/2 tsp. light corn syrup or golden syrup
- 1/4 tsp. salt
- 1/4 tsp. vanilla
- 1 Tbsp. white sugar
- 1/3 cup water
- Vegetable or similar oil for deep frying
Instructions
-
For the fritters: Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl. Whisk to combine.
-
In a medium bowl, combine the eggs, milk, vanilla and melted/slightly cooled butter. Whisk to combine. Make a well in the dry ingredients and add the wet ingredients. Stir just until combined. Add the blueberries and fold in. You'll want lots of blueberries, so add until the dough is well spotted with fruit. You almost can't have too many blueberries!
-
*Tips: Have a cooling rack ready, set over a baking sheet. For deep frying, use a heavy, deep pot if you don't have a deep fryer. Have a lid handy, just in case. You'll need 2-3 inches of oil. If you have a thermometer, heat oil to 375° F. Without a thermometer, test oil heat by dropping a bit of batter in. It should float, sizzle immediately, and turn golden within a minute or so.
-
In a heavy, deep pot, heat oil to 375° F. Drop fritters by the spoonful in to hot oil. Cook until underside is deep golden brown. Flip over and cook the other side. Remove to a cooling rack set on top of a baking sheet. Continue until all fritters are cooked.
-
While fritters are cooling, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Dip cooled fritters in glaze or drizzle/brush glaze over and return to cooling rack set over a baking sheet to catch any drips. Allow glaze to set and enjoy!
-
These fritters are best on the day they are cooked. They are still tasty the second day, but they will start to lose their crunch.
These look beautiful and delicious! Totally pinning these right now! Yummy! :-)
Thanks Karen and thanks for pinning :)
These look delightful, Jennifer! I am cradling a cup of coffee as I am writing this and desperately wishing I had a couple of your blueberry fritters!
Thanks Julia and yes, would be perfect with your cup of coffee!
These look amazing Jennifer! Love love love! Pinning immediately :)
Thanks Jessica and thanks for pinning!
Yum! The blueberries sound amazing in it!!
Thanks Millie. I think blueberries are perfect for these!
These look off the charts Jennifer!
Thanks Liz :)
These look so divine and I love that there is no yeast involved! I always start a recipe and then realize I need yeast, but alas there is none left in my fridge… I want to pop 10 of these in my mouth right now – LOVE your photos!
Thanks Meghan. I love to cook with yeast, but I loved the texture of these!
You’re KILLING me with this!! Holy delicious!
Thanks Katrina :)
So gorgeous, these would be perfect for my Saturday breakfast with coffee!
Thanks Laura. Yes, these fritters are perfect morning treats, for sure!
You are just teasing me….
And here I was just out the door to go to the local farmer’s market to buy…YUP! You guessed it… Blueberries. Now I guess I’ll have to buy more now. These look irresistible.
Thank you.
Thanks so much, Louise. It will be worth the extra trip ;)
These fritters look amazing!! Absolutely loving that fresh blueberry glaze – yum!
Thanks so much, Rachel. The glaze is delicious. Adds some nice sweetness!
I never would have thought to make blueberry fritters before.. this is a seriously delicious recipe idea. I am obsessed with your photography too, pinned!
Thanks so much, Thalia. Blueberry fritters are awesome. There’s just something irresistible about the way the blueberries burst inside :)
These are so gorgeous! I’ll definitely try out the recipe, soon!
Thanks so much, Cece. (Congratulations on your recovery journey!)
I didnt even know what a fritter was, but one look at your photo and I really wanted one! These look amazing!
Thanks Jessica. They are delicious!
Oh my goodness! These look amazing. Blueberry makes everything better. Pinned!
Thanks so much, Melanie. And I agree about blueberries! Thanks for pinning!
Beautiful! I have never made fitters before, but these make me want to give it a try!
Thanks Heather. Worth trying, for sure! :)
I am so in love with this!!! My mouth droped when I saw these photos!
Thanks so much, Nicole :)
I can’t seem to get my fritters to ok through. I have the right temp but they are getting dark on rhetoric outside and still runny on the inside. .. what am I doing wrong?
Hi Lynsey, I’m not sure what you are using to gauge the temperature, but it might be inaccurate. I would try lowering the oil temperature first. Also, even if they’re not cooked through, they shouldn’t be runny, just moist inside. Was your batter fairly thick?
I’ve already figured out to make these outside on the gas grill side burner to save the heat and mess in the kitchen–tomorrow!
My daughter is gluten free. I substituted our favorite gf flour and they turned out amazing. It has been years since my daughter has been able to eat a “doughnut” so this truly made her day! Thanks for sharing.
So glad to hear and nice to know that are still delicious with GF flour!
Made these today, they are amazing.
So glad to hear, Karen :) Thanks for coming back to let me know!