Blueberry Fritters (Beignets aux Myrtille)
Crispy, fruity, and sweet, these delicious blueberry fritters (aka blueberry beignets) are simply divine! Left plain, sprinkled with icing sugar, or tossed in cinnamon sugar, these dreamy berry fritters make a perfect snack or dessert.
- Total Time: 1 hour
- Yield: 40 fritters 1x
- Category: No-Bake Desserts
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1/3 cup + 1 2/3 tablespoons (100 g) granulated sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 2/3 cup + 1 1/2 tablespoons (185 g) milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 oz. (40 g) unsalted butter, melted
- 10 oz. (285 g) fresh blueberries
- 33.8 fl. oz. (1-liter) frying oil
- 2 tablespoons icing (powdered) sugar
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the fritter batter, in a medium bowl, whisk together sifted flour, sugar, baking powder, salt, ground nutmeg, and ground cinnamon with a hand whisk, and place aside. In another mixing bowl, combine eggs, milk, vanilla extract, and melted butter cooled to room temperature. Add the egg mixture to the flour mixture, stirring until combined with a rubber spatula. Add blueberries and gently mix.
- To fry fritters, heat the frying oil in a large heavy-bottomed pot over medium heat until it reaches 355 F/180 C with a cooking thermometer. Slowly drop a small cookie scoop of batter into the oil and fry until golden or slightly dark brown, about 2 to 4 minutes on each side.
- Flip fritters using a fork or metal tongs and fry until they are golden brown. To test for doneness, insert a small knife in the center (be careful of oil splashes!). If there is still raw dough in the knife, fry a bit longer. Using a slotted metal spoon or metal spatula, transfer to a wire rack lined with a paper towel and let cool. Repeat with the remaining batter while checking the temperature of the oil throughout the process.
- Dust with icing (powdered) sugar and serve.
Notes
- Please, follow all the safety precautions - deep-frying tips - explained in the post for Apple Fritters.
- Heat the oil after the batter is made. Start by heating it over high heat, then lower to about half the heating power. You should maintain the constant oil temperature as 355 degrees F/180 degrees C. To test, put a teaspoon of batter in the oil to check the temperature. If it browns too quickly, lower the heat and recheck the temperature again.
- To fry fritters, use a small cookie scoop or 2 teaspoons helping scrape off the batter into the oil.
- Be careful of oil splashes and keep your hands away from the boiling oil while immersing the batter into the oil. Wear kitchen gloves if the frying oil is splashing.
- Fry fritters in batches: from two to four maximum. And make sure they don't touch each other when frying.
- When frying, some blueberries come loose and start to float around in the oil. Either discard them or continue cooking with them along the pot's sides.
- Remove ready fritters one by one. Once they cool down, you can stack them.
- To make post-frying cleaning easier, protect the cooking surface of your stove with aluminum foil placing it around your pot.
Nutrition
- Serving Size: 1 fritter
- Calories: 50
- Sugar: 3.5 g
- Sodium: 64 mg
- Fat: 1.2 g
- Saturated Fat: 0.7 g
- Carbohydrates: 8.7 g
- Fiber: 0.4 g
- Protein: 1.2 g
- Cholesterol: 12 mg