This sweet summery fried fritter combines a soft yeasted dough, blueberries, and a creamy strawberry glaze made from real strawberries.
- 1 cup (240ml) whole milk, warmed to about 110°F*
- 1 Tablespoon Platinum Yeast from Red Star instant yeast*
- 1/2 cup (100g) granulated sugar, divided
- 2 large eggs
- 6 Tablespoons (85g) butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
- 1 and 1/2 cups (225g) fresh mixed berries* (see note)
- 1 – 2 quarts oil*
- 2 cups (240g) confectioners’ sugar
- 1 cup chopped strawberries (about 5 large strawberries)
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk
- 1 teaspoon pure vanilla extract
- Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the remaining 7 Tablespoons of sugar, eggs, butter, vanilla extract, salt, nutmeg, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Shape the dough: When the dough is ready, punch it down to release the air. Turn it out onto a lightly floured work surface and with lightly floured hands, flatten the dough into a long oval about 1/2 inch thick. You can use a rolling pin if needed, but your hands should be able to stretch it out just fine. Spread blueberries onto half of the dough, as pictured above. Fold the dough over the blueberries, then seal the edges. Using your hands, work the dough into an even log, making sure the edges are totally sealed. Using a sharp knife or bench scraper, cut the dough into about 12 even strips, then cut 4-5 perpendicular strips to make a cross pattern of sorts. This is NOT an exact process, so don’t stress. You really just need a bunch of small pieces of blueberry-filled dough! Divide the cut-up dough into 12 even pieces. Mold each into a round shape and try to “enclose” the blueberries inside the dough as much as you can. (They’ll fall out of the fritters otherwise.) Place the shaped fritters on a lined baking sheet, then cover and allow to rest as you heat the oil. They will rise a bit as they rest.
- Place a cooling rack on a large baking sheet. Set aside.
- Pour oil into a large heavy-bottomed pot set over medium heat. Using a candy/oil thermometer, heat the oil to 350°F (177°C). This will take several minutes. Add 2 fritters at a time and fry for 1-2 minutes on each side or until golden brown. Wear kitchen gloves if oil is splashing. Carefully remove with a metal spatula or metal slotted spoon. Place fritters onto prepared rack. Repeat with remaining fritters, then turn off the heat.* Some blueberries may come loose in the oil. Discard those since they’ll taste burnt.
- Let the fritters cool for a few minutes as you prepare the glaze.
- Strawberry Glaze: Place confectioners’ sugar in a medium bowl. Set aside. Purée the strawberries in a food processor. Scrape down the sides if needed. If they aren’t pureeing into a liquid, add 1 Tablespoon of the heavy cream, half-and-half, or milk you are using in the glaze. Once liquefied, pour over confectioners’ sugar, then add the cream/milk, and vanilla extract. Whisk until smooth. If needed, add more cream/milk to thin out or more confectioners’ sugar to thicken.
- Dunk each fritter into glaze. Place back onto prepared rack for excess glaze to drip down. The glaze will eventually set on the fritters after about 20-30 minutes.
- Fritters are best enjoyed the same day. Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat in the microwave.
- Freezing Instructions: Prepare recipe through step 5. Freeze shaped fritters for up to 3 months. On the day you serve them, let the fritters thaw and rest at room temperature for about 4-5 hours. Fry as directed. You can also freeze the fried fritters (unglazed). Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired and top with glaze.
- Overnight Instructions: Complete dough through step 3. Instead of allowing to rise in a warm environment in step 4, place the covered dough into the refrigerator overnight (8-12 hours). The next morning, remove from the refrigerator and allow to rise in a warm environment until doubled. The dough will lightly rise in the refrigerator overnight, so the rise the next morning won’t be too long. After rising, continue with step 5.
- Special Tools (affiliate links): Electric Stand Mixer | Whisk | Large Glass Mixing Bowl | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Large Heavy-Bottomed Pot (like this 5.5-quart Dutch Oven or this 6-quart Dutch Oven | Candy Thermometer
- Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Berries: Go light on the blueberries in the dough—1 and 1/2 cups is plenty. If you use too many, they’ll just fall out of the frying fritters and burn. You can also use blackberries or chopped strawberries. I recommend fresh blueberries because they aren’t as juicy. Frozen berries or juicier berries make this dough a mess! Instead of strawberries for the glaze, you can use fresh or frozen (thawed) raspberries or blackberries. Blueberries aren’t ideal for the glaze because they don’t purée as well.
- Oil: I recommend using vegetable oil. The amount of oil really depends on how wide or tall your pot is. You want oil to fill about 1/3 of the pot. I use a little more than 1 quart for my 5.5 quart Dutch oven.
- Halve: You can easily halve this recipe for 6 large fritters. I don’t recommend doubling the recipe. Instead, make two separate batches of dough.
- Leftover Oil: Do not pour used oil down the sink drain. Allow to cool, then pour into an empty container and discard in the trash.