My Blueberry Maple Cupcakes turned out so well last week, I decided to stay on the blueberry theme and make Blueberry Fritters. The fritter batter turned out sweet and light, similar to funnel cake. I made them heaping tablespoon size and had a little trouble getting the dough in the center to cook through all the way. When sized closer to a heaping teaspoon they are easier to cook. Keep in mind the baking powder will cause them to puff up as they cook so what looks like a small amount of batter will make a fairly substantial flavor.
Some of the blueberries get temperamental while they are cooking in the hot oil and pop out of the batter, but most of them will stay put. I didn’t think about it at the time- but I’m sure some maple syrup drizzled on top would be fabulous. And I’m thinking that next time I make these I will drizzle a little almond extract in the batter. Love that stuff!
As much as I have loved cooking with blueberries these last few weeks, I must admit the flavors of fall are calling out to me. I have to keep reminding myself that it’s too early in the year to start baking with pumpkin and sweet potatoes with the smell of cinnamon and nutmeg wafting through the house.
What are your favorite things to bake in the fall?
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup milk
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh blueberries
- canola oil
- powdered sugar
- Pour 2 inches of oil into a Dutch Oven and heat over medium-high heat until a temperature of 350 degrees is reached.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Whisk together milk, vanilla extract, and eggs. Make a well in the center of flour mixture and add liquids.
- Stir just until dry ingredients are moistened.
- Fold in blueberries.
- Drop batter by heaping teaspoonfuls into hot oil. Fry 1 to 2 minutes on each side or until golden brown.
- Sprinkle with powdered sugar.
Yield: 3 dozen
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