Alaska · Dessert
Alaska Wild Blueberry Fritters
- Easy
- 35 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, acid holding everything up to the light, fading in warm spice.
Ingredients
- 300g wild blueberries
- 200g flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 180ml milk
- 1 tbsp melted butter
- Neutral oil for frying
- Icing sugar or a lemon glaze
Equipment
Deep-fry pot
The skills inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the flour, baking powder, sugar, salt, and cinnamon.
- Beat in the egg, milk, and melted butter to a thick batter.
- Fold in the wild blueberries with a light hand so they stay whole.
- Drop heaped spoonfuls into 180C oil and fry 3-4 min, turning, until deep gold and cooked through. 4 min
- Drain and dust with icing sugar or drizzle with lemon glaze while warm.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Deep frying 96 recipes
- The oil was at temperature before anything went in, measured rather than guessed, and the vessel is no more than two-thirds full.
- Everything went in dry. Surfaces are patted down and any coating is not dripping, because water hitting hot oil erupts and is the one accident this technique actually has.
- The oil recovers between batches. It is back at temperature before the next load goes in rather than falling further with each one.
- A steady vigorous bubbling that slows as it finishes: the bubbles are the food’s own water leaving, so a piece that has gone quiet has stopped drying out and is done.
- Seasoned or finished in the first seconds out of the oil, while the surface is still hot and will hold what lands on it. Anything applied to a cooled crust sits on top and falls off.
Where it goes wrong Too much went in at once and the oil temperature collapsed. The crust forms slowly while the food sits in warm fat absorbing it rather than shedding steam, and it comes out heavy and greasy instead of crisp, which no amount of draining afterwards will fix.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
Saved on this device and kept across visits: export from My Menu to move them.