Deep Fried Blueberry Fritters Recipes
RHUBARB FRITTERS
I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. -Helen Budinock, Wolcott, New York
Provided by Taste of Home
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth. , Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BLUEBERRY FRITTERS
Make and share this Blueberry Fritters recipe from Food.com.
Provided by Bev I Am
Categories Breakfast
Time 1h10m
Yield 18 fritters
Number Of Ingredients 7
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.
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.
PAN FRIED BLUEBERRY CORN FRITTERS
Much better for you than deep fried fritters. They go well with any fruit--canned with light syrup are good, but I like just fresh fruit as well, especially strawberries.
Provided by Bergy
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 250°F degrees.
- Mix together cornmeal, flour, sugar, and baking powder.
- Combine egg whites, milk and margarine, mix well.
- Pour milk mixture into the dry ingredients, stir until just smooth (do not over mix).
- In a large non stick skillet heat the 2 tbsp oil, heat until quite hot but not smoking.
- Drop in a 1/4 cup of batter for each fritter.
- Cook approx 4-6 minutes on each side.
- Keep warm in the oven covered with foil until you have cooked all the fritters.
- Serve with Blueberries or other fruit.
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