Homemade Berry Fritters
This sweet summery fried fritter combines a soft yeasted dough, blueberries, and a creamy strawberry glaze made from real strawberries.
Yield: 12 large fritters
  • 1 cup whole milk, warmed to about 110°F
  • 1 Tablespoon Platinum Yeast
  • ½ cup granulated sugar, divided
  • 2 large eggs
  • 6 Tablespoons butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 4 cups all-purpose flour plus more as needed
  • 1 and ½ cups (250g) fresh berries such as blueberries, chopped strawberries, or blackberries*
  • 1 – 2 quarts oil
For the Strawberry Glaze:
  • 2 cups confectioners’ sugar
  • 1 cup chopped strawberries (about 5 large strawberries)
  • ¼ cup heavy cream, half-and-half, or whole milk
  • 1 teaspoon pure vanilla extract
  1. Step 1: Whisk the milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  2. Step 2: 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 rubber spatula, then add the remaining flour. Beat on medium speed until the dough 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.
  3. Step 3: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  4. Step 4: 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.
  5. Step 5: 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 ½ inch thick. You can use a rolling pin if needed, but your hands should be able to stretch it out. Spread blueberries onto half of the dough. 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 bench scraper, cut the dough into 12 even strips, then cut 4-5 perpendicular strips to make a cross pattern. This is NOT an exact process, so don’t stress. 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.
  6. Step 6: Place a cooling rack on a large baking sheet. Set aside.
  7. Step 7: 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). 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. Remove with a metal spatula or metal slotted spoon. Place fritters onto prepared rack. Repeat with remaining fritters, then turn off the heat.
  8. Step 8: Let the fritters cool for a few minutes as you prepare the glaze.
  9. Step 9: Place confectioners’ sugar in a medium bowl. Set aside. Purée the strawberries in a food processor. 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.
  10. Step 10: Dunk each fritter into glaze.
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 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.

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 ⅓ of the pot.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/homemade-berry-fritters/