These easy, no-yeast needed 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.
Ingredients and Substitutions
Whole milk – whole milk is 3 – 3.5% b.f. milk, and is recommended for best results. In a pinch, opt for 2% milk.
Blueberries – you can use fresh blueberries or frozen blueberries For frozen blueberries, thaw, pat dry and toss in a bit of flour.
Recipe Tips
- I found these fritters 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.
Making Ahead, Storing and Freezing
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.
These fritters should freeze well for a couple of months.
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Get the Recipe: Glazed Blueberry Fritters
Ingredients
Fritters:
- 2 cups all-purpose flour, spooned and levelled
- 1/2 cup white granulated sugar
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt, reduce to 1 teaspoon if using salted butter
- 1 teaspoon cinnamon
- 2 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 Tablespoons unsalted butter, melted and cooled slightly
- 1 1/2 - 2 cups fresh blueberries
Glaze:
- 2 cups confectioners/icing sugar
- 1 1/2 teaspoon light corn syrup, or golden syrup
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 Tablespoon white granulated 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.
Notes
More Blueberry Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
So delicious and beautiful! I replaced the corn syrup in the glaze with pure maple syrup and *chefs kiss😘*! I divided the batter and made half Apple and half blueberry fritters. The suggestion about poking with a tooth pick to ensure cooked through worked like a charm. Quick question though, has anyone experimented with baking or air frying these? If so, I’d love your feedback.
So glad you enjoyed these, Dez. As for air frying or baking, I think you will find that they pale in comparison. For my money, I’d rather have one good, fried fritter, than 10 baked fritter “buns”. Just my opinion.
These were such a hit at my house! For some reason the fritters aren’t cooking through all the way when I fry them. Am I doing something wrong? What can I do to cook them all the way through? Thank you!
Hi Ava, you just need to tweak your frying oil temperature. It’s too hot, so the outside is cooking/browning before the inside is done. Lower the temperature 10 degrees and try a test one. Tweak as necessary :)
I used fresh blueberries and peeled white peaches diced to the same size as the blueberries. These fritters were so light and fluffy. Absolutey no glaze needed, these are just the perfect way to highlight the natural sweetness of ripe fruit. Thank you!
So glad you enjoyed them, Jessica! Sounds delicious :) Thanks!
These were amazing! To save time, instead of the glaze, I sprinkled powdered sugar on top and the family loved it!
So glad you enjoyed them! Thanks :)
Will 1% milk work in the recipe? I have two blueberry plants full of berries ready to be made in these fritters!
Hi Heather, it will work. It will be slightly less rich in flavour, but will work just fine :)
Made these today, they are amazing.
So glad to hear, Karen :) Thanks for coming back to let me know!
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!
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!
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 am so in love with this!!! My mouth droped when I saw these photos!
Thanks so much, Nicole :)
I also had an experience of runny middles but felt like thI batter was fairly thick.
I used frozen blueberries, could that be the problem?
Hi Kristen and yes, frozen blueberries would definitely affect the cooking. Since they are obviously cold, they lower the batter temperature, meaning they start the cooking process colder, so they won’t cook through before the outside is done. You can probably start with frozen blueberries but you would need to thaw them and be sure they are at room temperature-ish before adding to the batter. Hope that helps :)