Blueberry Fritters
Time: 2 hours 12 minutes
Serves: 12
Golden and fluffy with bursts of fresh blueberries, these classic blueberry fritters are easier to make than you’d expect. The sweet glaze and soft, yeasted dough make them a standout for weekend brunch or a homemade breakfast everyone will remember.
Prep Time:
2 hours
Cook Time:
12 minutes
Serves:
12
Perfect for:
Breakfast And Brunch
Weekend Creations
Classics
Finger Foods
Ingredients
- 1 – 2 quarts, plus 2 teaspoons low smoke oil, such as avocado or peanut, divided
- 6 tablespoons unsalted butter
- 1 1/4 cup whole milk, at room temperature, divided
- 1 tablespoon active dry yeast
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1 package (6 ounces) Driscoll’s Blueberries, divided
- 2 cups powdered sugar
Directions
- POUR 2 teaspoons low smoke oil into a large mixing bowl and SPREAD around interior of bowl using fingertips.
- SET ASIDE mixing bowl.
- MELT 6 tablespoons unsalted butter and SET ASIDE to cool to room temperature.
- POUR 1 cup room temperature whole milk into a large bowl or the bowl of a stand mixer fitted with the dough hook attachment.
- ADD 1 tablespoon active dry yeast.
- ADD 1 tablespoon granulated sugar.
- STIR to combine.
- ALLOW mixture to rest until bubbly, about 5 minutes.
- ADD 1/2 cup remaining granulated sugar.
- ADD 2 large eggs.
- ADD 1 teaspoon vanilla extract.
- ADD 1/2 teaspoon salt.
- ADD melted butter.
- STIR until thoroughly combined.
- ADD 2 cups all-purpose flour.
- STIR just until combined.
- ADD remaining 2 cups flour and STIR 2 minutes.
- CHECK dough for stickiness and ADD 1 – 3 tablespoons all-purpose flour as needed.
- KNEAD 5 – 7 minutes until dough is soft and slightly tacky.
- TRANSFER dough to prepared mixing bowl.
- COVER loosely with a cloth and ALLOW to rest until doubled in size, 1 – 2 hours.
- POUR remaining 1 – 2 quarts oil into a large, deep pot.
- PREHEAT to 350°F.
- LIGHTLY FLOUR a work surface.
- TURN OUT dough onto work surface.
- ROLL OUT dough to an oval about 1/2-inch thick.
- DISTRIBUTE 3/4 of 1 package (6 ounces) blueberries over half of dough.
- FOLD dough in half over blueberries and SEAL edges tightly with the back of a spoon.
- SLICE into 20 portions using a sharp knife.
- FORM into round pucks and TUCK IN blueberries and RESEAL edges as needed.
- DROP 2 fritters into hot oil and FRY about 2 minutes until golden.
- FLIP fritters and FRY about 2 minutes until golden.
- TRANSFER to a cooling rack and PAT gently with a paper towel to remove excess oil.
- REPEAT with remaining fritters and SET ASIDE.
- PLACE remaining 1/4 package blueberries into a medium bowl.
- MASH with a potato masher or large fork until pureed.
- ADD remaining 1/4 cup milk.
- ADD 2 cups powdered sugar.
- ADD remaining 1 teaspoon vanilla extract.
- STIR until thoroughly combined.
- DIP 1 fritter into glaze and ALLOW excess glaze to drip off sides.
- RETURN fritter to cooling rack.
- REPEAT with remaining fritters.
- ALLOW glaze to set 20 – 30 minutes before serving.
