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Blueberry Pecan Fritters

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James Feldman | Bandera EC

Served warm and coated with powdered sugar, these sweet, nutty fritters promise to make a delicious addition to a weekend brunch. Try them with blackberries or raspberries, and add a pinch of cinnamon or cardamom.

1 1/2 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 cup milk
1 egg, beaten
1 teaspoon vanilla extract
1 cup blueberries
1/4 cup chopped pecans
Vegetable oil for frying
1/2 cup powdered sugar

1. Whisk together flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, whisk together milk, egg and vanilla. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix. Stir in the blueberries and pecans.

2. Heat oil in a deep fryer (or heat about 2 inches of oil in a medium cast-iron skillet).

3. Scoop out the batter with a tablespoon, and use another spoon to scrape it into the hot oil. Fry until golden brown, turning fritters once. Use a slotted spatula or strainer to transfer fritters to a plate lined with paper towels.

4. Roll the warm fritters in powdered sugar and serve.

Makes 8–10 fritters.

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