1 C. flour 3 Tsp. baking powder 1/4 C. sugar 1 Dash salt 1/3 C. milk 1 egg 1 C. floured blueberries oil for frying powdered sugar Mix flour, baking powder, sugar and salt. Beat milk and egg together and fold into dry ingredients. Fold in floured blueberries. Drop by small spoonfuls into hot oil for deep frying. Cook on one side about 4 minutes, then turn and cook until browned. Remove and drain on paper towels. Roll in powdered sugar. Makes 20 to 25 fritters.
How To make Blueberry Fritters's Videos
Binging with Babish: Apple Fritters from Regular Show
As has become tradition in the Babish household, we're ringing in 5 million subscribers with some confections from Regular Show: the tantalizingly double-glazed apple fritters that transport our heroes to another plane of existence. Will they force our reality to similarly burst at its sugary seams?
Recipe:
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Blueberry Fritters are better than Apple Fritters... fite me!
Legendary Doughnuts in South King County (just south of Seattle) is one of the few boutique eateries we truly love. They're a smidge on the premium side, and priced accordingly, but they're so tasty, and the staff is so friendly.
So if you want to check out some exceptional doughnuts in a wide variety of ever-changing flavors and formulas, this is indeed the place to go.
Music by Greg The Hero.
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Blueberry Fritters with a Strawberry Glaze
Here at Fox Hallow Kitchen; we are all about good times and good food. Today is no different as Todd shows you how to make really great blueberry fritters with a really awesome strawberry glaze. Good Times and Good Food on Baking with Fox Hallow Kitchen
Blueberry Fritters___
Fritters: 1 cup whole milk, warmed to about 110°. 1 pkg dry yeast ½ cup sugar 2 lg eggs 6 Tbsp butter, melted and cooled slightly 1 tsp vanilla ½ tsp salt ¼ tsp nutmeg 4 cups flour 1½ cups fresh blueberries 1-2 qts vegetable oil Glaze: 2-3 cups powdered sugar 1 cup chopped strawberries ¼ cup heavy whipping cream 1 tsp vanilla
• Whisk the warm milk, yeast and 1 Tbsp of the sugar in the bowl of a stand mixer. Cover and let sit for 5 minutes. • Add the remaining sugar, eggs, butter, vanilla, salt, nutmeg and 1 cup of the flour. Beat on low speed with the dough hook attachment for 30 seconds. Scrape the sides of the bowl and add the remaining flour. Beat on medium speed until the dough pulls away from the sides – about 2 minutes. Dough will be slightly sticky. • Knead the dough for an additional 2 minutes. • Place the dough in a medium greased bowl, and cover. Let rise in a warm place for 1-2 hours, until doubled in size. • Punch down the dough in the center to break up large air bubbles. Turn it out onto a lightly floured work surface. Flatten the dough into an oval about ½” thick. Spread blueberries onto half of the dough and fold it over to seal the edges. Using the pizza cutter, cut the dough into 12 pieces crosswise, then make 4 cuts lengthwise. Divide the dough into about 12 pieces and form into dough balls, sealing in the blueberries. Let them rest as you heat the oil. • Heat oil to 350°. Add 2-3 fritters at a time and fry until golden brown on each side. Remove with a slotted spoon to a paper-towel lined plate. • To make the glaze, puree the strawberries in a food processor. In a small bowl, add the strawberries, powdered sugar, vanilla, and heavy cream. Whisk until smooth. Add powdered sugar if it needs to be thicker. • Dunk each fritter in the glaze to coat completely. Let rest for 20-30 minutes for the glaze to set up.
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