Blueberry fritters are everything a donut wants to be. Crispy, golden outside. Soft, fluffy inside. Bursting with juicy blueberries and lemon zest. Drizzle with glaze. Eat warm. Lose your mind.
Ingredients
Makes 12-14 fritters.
For the Fritters:
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 large eggs
- ½ cup (120ml) milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1½ cups fresh or frozen blueberries (if frozen, don’t thaw)
- Vegetable oil for frying
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tbsp milk or lemon juice
Step-by-Step Instructions
Step 1: Make Batter
- Whisk flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk eggs, milk, melted butter, vanilla, and lemon zest.
- Pour wet into dry. Stir until just combined (don’t overmix). Gently fold in blueberries.
Step 2: Heat Oil
- Heat 2 inches of oil to 350°F (175°C).
Step 3: Fry Fritters
- Using a cookie scoop or two spoons, drop ¼-cup portions of batter into hot oil. Flatten slightly with the back of a spoon.
- Fry 2-3 minutes per side until deep golden brown and cooked through.
- Drain on paper towels.
Step 4: Glaze (Optional)
- Whisk powdered sugar and milk/lemon juice until smooth. Drizzle over warm fritters.
- Or roll in cinnamon sugar immediately after frying.
Step 5: Serve
- Serve warm. Watch them disappear.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 12-14 fritters | Difficulty: Easy
Storage Notes
Best fresh day-of. Fridge 2 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns). Never microwave — gets sad and soggy. Freeze unglazed fritters for 3 months.
