These easy, no-yeast blueberry fritters are full of fresh blueberries! Finished with a sweet glaze or simply dust them with powdered sugar.
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.
Here are the simple ingredients you will need …
White granulated sugar
Whole milk – whole milk is 3 – 3.5% b.f. milk, for best results. You can use a lower fat milk in a pinch.
Fresh blueberries – or frozen blueberries, thawed, dried and tossed in a bit of flour
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.
If you prefer, you can skip the glaze and simply dust these with powdered sugar, to serve.
This batter recipe will work well with any fruit. Peaches are especially nice and of course, a peach/blueberry combo would be, as well.
These fritters are best enjoyed on the day they are made. While they will keep a bit longer, the quality tends to decline as they lose their crispness and the glaze moistens.
Get the Recipe: Glazed Fresh Blueberry Fritters
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) white granulated sugar
- 2 1/4 tsp. (11.25 ml) baking powder
- 1 1/4 tsp. (7.5 g) salt
- 1 tsp. (2.6 ml) cinnamon
- 2 large (2 large) eggs
- 3/4 cup (183 ml) whole milk
- 1 tsp. (4.2 ml) vanilla
- 3 Tbsp. (42.6 g) butter, melted and cooled slightly
- 1 1/2 - 2 cups fresh blueberries
- 2 cups (240 ml) confectioners/icing sugar
- 1 1/2 tsp. (15 ml) light corn syrup, or golden syrup
- 1/4 tsp. (1.5 g) salt
- 1/4 tsp. (1.05 ml) vanilla
- 1 Tbsp. (12 g) white sugar
- 1/3 cup (83.33 ml) water
- Vegetable or similar oil for deep frying
- 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.