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Blueberry Fritters (Easy Beignets aux Myrtille)

Bitten blueberry fritter with other fritters on a wire rack in the background.
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These blueberry fritters, or beignets aux myrtille, are spoonfuls of a simple, no-yeast batter packed with fresh blueberries and fried until crisp and golden. Serve them plain, dusted with icing sugar, or tossed in cinnamon sugar, as a snack or dessert.

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

  1. To make the fritter batter, whisk together sifted flour, sugar, baking powder, salt, ground nutmeg, and ground cinnamon in a medium bowl, then set 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.
  2. To fry fritters, heat the frying oil in a large heavy-bottomed pot over medium heat until it reaches 355°F (180°C), using 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.
  3. Flip fritters with a fork or metal tongs and fry until golden brown. To test for doneness, insert a small knife in the center (be careful of oil splashes!). If the knife still comes out with raw dough, 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, checking the oil temperature throughout.
  4. Dust with icing (powdered) sugar and serve.

Notes

  1. Please follow all safety precautions: see the deep-frying tips in the post for apple fritters.
  2. Heat the oil after you make the batter. Start over high heat, then lower to about half power. Maintain a constant oil temperature of 355°F (180°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.
  3. To fry fritters, use a small cookie scoop or 2 teaspoons to help scrape off the batter into the oil.
  4. Watch for oil splashes, and keep your hands away from the boiling oil while immersing the batter. Wear kitchen gloves if the frying oil is splashing.
  5. Fry fritters in batches of two to four, maximum. Make sure they don't touch each other while frying.
  6. 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.
  7. Remove ready fritters one by one. Once they cool down, you can stack them.
  8. To make post-frying cleaning easier, protect your stove's cooking surface with aluminum foil, placing it around your pot.

Nutrition

Find it online: https://www.bakinglikeachef.com/blueberry-fritters-beignets-aux-myrtille-recipe/