Celebrate summer, and the glut of blueberries in the market this weekend, with this extra special breakfast treat!
The batter comes together in about 5 minutes. Another 5 to heat up the oil and 4-5 minutes of cooking time and that’s it. I’m giving you a heads up on the timing because you will want to serve and eat these as soon as they are cool enough to touch.
When you are going to spurge on something like this, you should enjoy it at its utmost best…and that is hot out of the fryer with a generous dusting of powdered sugar.
Recipe adapted from Southern Fried, by James Villas.
Wishing everyone a safe and Happy 4th of July!
Fresh Blueberry Fritters
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 Large egg
- pinch ground nutmeg
- 1 cup fresh blueberries
- vegetable oil (for frying)
- confectioner's sugar (for sprinkling)
I find that it is useful to cook one fritter first as a test to make sure the inside is cooked all the way through before continuing with the rest of the batter. That way you can adjust the temperature of the oil if necessary.
If you have a cookie scoop, it is an excellent way to drop the batter into the hot oil.
||In a medium bowl, stir together the flour, baking powder, sugar and salt. In a small bowl, whisk together the milk, egg and nutmeg until well blended. Gradually add the the milk mixture to the dry ingredients and stir with a wooden spoon (this batter is too thick to use a whisk) until smooth. Fold in the blueberries. |
||In a small, deep pan, heat 2-3 inches of the vegetable oil to 350-375 degrees, checking temperature with a thermometer. Drop heaping tablespoons of the batter into the oil, 3 to 4 at a time and fry until golden brown on one side. Turn and brown the other side then remove to a wire rack and dust generously with confectioner's sugar. Repeat with the remaining batter and serve hot. |