We love fresh blueberries here, particularly the tiny, sweet low-bush blueberries. They're delicious in all sorts of recipes - blueberry pie, jams, blueberry pancakes, blueberry muffins, blueberry bagels. But, there's something fun about eating blueberries in blueberry fritters. I was inspired to whip some up when my sister told me she happily enjoyed a tasty blueberry fritter (not GF) at a new donut place near her in Texas. It seemed appropriate to whip up some myself so we, too, could enjoy blueberry fritters! Enjoy!
Homemade Blueberry Fritters! (with plain OR cream cheese glaze)
Makes ~24 small fritters
Mix together in mixer:
2 cups Kristin's Gluten-Free Flour Mix
1 1/2 tsp quick (rapid-rise) yeast
1/3 cup sugar
1/2 tsp cinnamon
Mix in a beat 3-4 minutes:
1 cup buttermilk *see note below to make your own (lactose-free, even!)
1 egg (or 2 medium-sized eggs, for a bit richer consistency)
2 Tbsp butter, melted
1 tsp apple cider vinegar
Fold in:
1-2 cups fresh blueberries (small, sweet berries are best)
Cover bowl and let rise in a warm location ~1 hour.
In a large, frying pan w/ high sides heat 1 - 1 1/2" frying oil of your choice over medium-high heat. Once oil is heated (you can check by dropping in a tiny piece of dough - it should start bubbling and start browning within ~1 min), use a medium-sized cookie-scoop to drop 2 Tbsp size scoops into the oil. Scoop gently so you don't deflate the dough.
Cook ~6-8 fritters at a time so you don't cool the oil. They should cook ~2 minutes per side (~4 minutes total) until nicely browned. Remove from heat and place on a wire rack. Glaze (2 recipes below) while still hot. Glaze can be applied with a spoonful over each fritter or by quickly dipping the fritters. (I prefer to just spoon it on).
Plain Glaze:
Mix together:
1 oz hot water
1 cup powdered sugar (more, if you want a thicker glaze)
1/4 tsp vanilla extract (optional)
OR
Cream Cheese Glaze:
2 oz cream cheese
1 cup powdered sugar
pinch salt
1/2 tsp vanilla bean paste (or extract)
milk, to desired consistency
*To make 1 cup buttermilk:
In a 1 cup measuring cup add 2-3 tsp white vinegar OR fresh lemon juice. Add milk (lactose-free works) up to 1 cup. Let rest 3-5 minutes.
Fresh blueberry fritters with a cream cheese glaze
Fresh blueberry fritters with plain glaze
Makes ~24 small fritters
Mix together in mixer:
2 cups Kristin's Gluten-Free Flour Mix
1 1/2 tsp quick (rapid-rise) yeast
1/3 cup sugar
1/2 tsp cinnamon
Mix in a beat 3-4 minutes:
1 cup buttermilk *see note below to make your own (lactose-free, even!)
1 egg (or 2 medium-sized eggs, for a bit richer consistency)
2 Tbsp butter, melted
1 tsp apple cider vinegar
Fold in:
1-2 cups fresh blueberries (small, sweet berries are best)
Cover bowl and let rise in a warm location ~1 hour.
In a large, frying pan w/ high sides heat 1 - 1 1/2" frying oil of your choice over medium-high heat. Once oil is heated (you can check by dropping in a tiny piece of dough - it should start bubbling and start browning within ~1 min), use a medium-sized cookie-scoop to drop 2 Tbsp size scoops into the oil. Scoop gently so you don't deflate the dough.
Plain Glaze:
Mix together:
1 oz hot water
1 cup powdered sugar (more, if you want a thicker glaze)
1/4 tsp vanilla extract (optional)
OR
Cream Cheese Glaze:
2 oz cream cheese
1 cup powdered sugar
pinch salt
1/2 tsp vanilla bean paste (or extract)
milk, to desired consistency
A fresh blueberry fritter, packed with delicious tiny blueberries
*To make 1 cup buttermilk:
In a 1 cup measuring cup add 2-3 tsp white vinegar OR fresh lemon juice. Add milk (lactose-free works) up to 1 cup. Let rest 3-5 minutes.
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