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
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
1
POUR 2 teaspoons low smoke oil into a large mixing bowl and SPREAD around interior of bowl using fingertips.
2
SET ASIDE mixing bowl.
3
MELT 6 tablespoons unsalted butter and SET ASIDE to cool to room temperature.
4
POUR 1 cup room temperature whole milk into a large bowl or the bowl of a stand mixer fitted with the dough hook attachment.
5
ADD 1 tablespoon active dry yeast.
6
ADD 1 tablespoon granulated sugar.
7
STIR to combine.
8
ALLOW mixture to rest until bubbly, about 5 minutes.
9
ADD 1/2 cup remaining granulated sugar.
10
ADD 2 large eggs.
11
ADD 1 teaspoon vanilla extract.
12
ADD 1/2 teaspoon salt.
13
ADD melted butter.
14
STIR until thoroughly combined.
15
ADD 2 cups all-purpose flour.
16
STIR just until combined.
17
ADD remaining 2 cups flour and STIR 2 minutes.
18
CHECK dough for stickiness and ADD 1 – 3 tablespoons all-purpose flour as needed.
19
KNEAD 5 – 7 minutes until dough is soft and slightly tacky.
20
TRANSFER dough to prepared mixing bowl.
21
COVER loosely with a cloth and ALLOW to rest until doubled in size, 1 – 2 hours.
22
POUR remaining 1 – 2 quarts oil into a large, deep pot.
23
PREHEAT to 350°F.
24
LIGHTLY FLOUR a work surface.
25
TURN OUT dough onto work surface.
26
ROLL OUT dough to an oval about 1/2-inch thick.
27
DISTRIBUTE 3/4 of 1 package (6 ounces) blueberries over half of dough.
28
FOLD dough in half over blueberries and SEAL edges tightly with the back of a spoon.
29
SLICE into 20 portions using a sharp knife.
30
FORM into round pucks and TUCK IN blueberries and RESEAL edges as needed.
31
DROP 2 fritters into hot oil and FRY about 2 minutes until golden.
32
FLIP fritters and FRY about 2 minutes until golden.
33
TRANSFER to a cooling rack and PAT gently with a paper towel to remove excess oil.
34
REPEAT with remaining fritters and SET ASIDE.
35
PLACE remaining 1/4 package blueberries into a medium bowl.
36
MASH with a potato masher or large fork until pureed.
37
ADD remaining 1/4 cup milk.
38
ADD 2 cups powdered sugar.
39
ADD remaining 1 teaspoon vanilla extract.
40
STIR until thoroughly combined.
41
DIP 1 fritter into glaze and ALLOW excess glaze to drip off sides.
42
RETURN fritter to cooling rack.
43
REPEAT with remaining fritters.
44
ALLOW glaze to set 20 – 30 minutes before serving.
