Best Homemade Berry Fritters Recipes

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM

Steps:

• Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.
• Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

STRAWBERRY FRITTERS

Steps:

• Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil, and salt into the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside for 20 minutes.
• Rinse, drain and dry the strawberries. Heat vegetable oil in a deep fryer (or 2 inches of oil in a deep, heavy pot) to 350 degrees.
• Whip the egg whites in a mixer fitted with a whip attachment (or using a hand mixer) until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When you are ready to serve, fold the egg whites into the batter until completely blended.
• Working in batches to avoid crowding the pot, spear a strawberry with a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners' sugar, and serve immediately.

BLUEBERRY FRITTERS (BEIGNETS AUX MYRTILLE)

Steps:

• 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.
• 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.

BLUEBERRY FRITTERS

Steps:

• Combine 2 T. flour and blueberries; toss lightly and set aside.
• Combine 1 cup flour, baking powder, cinnamon, nutmeg and sugar in mixing bowl.
• Combine egg and milk; gradually add to flour mixture.
• Fold in blueberries.
• Heat 3 or 4" of oil to 375 degrees in Dutch oven.
• Drop 3 or 4 heaping tablespoons at a time. Cook for about 3 minutes, or until golden brown on one side; turn and cook 3 minutes.
• Drain on paper towels.
• Sprinkle with powdered sugar.

BLUEBERRY FRITTERS

Steps:

• Sift together flour, baking powder, sugar and salt together.
• Make a well in the center of the dry ingredients and pour in milk.
• Add lightly beaten egg yolks.
• Blend together till batter is smooth (add a little more milk if needed to make the batter smooth).
• Fold in fresh blueberries.
• Fold in stiffly beaten egg whites.
• Chill, covered, for 30 minutes.
• Form into fritters by making balls with two spoons dipped into hot water, and deep-fry (375 F) until golden brown.
• Serve with blueberry syrup.