Homemade Berry Fritters Food

BLUEBERRY FRITTERS

Steps:

• Sift together flour, baking powder, sugar and salt together.
• Make a well in the center of the dry ingredients and pour in milk.
• Add lightly beaten egg yolks.
• Blend together till batter is smooth (add a little more milk if needed to make the batter smooth).
• Fold in fresh blueberries.
• Fold in stiffly beaten egg whites.
• Chill, covered, for 30 minutes.
• Form into fritters by making balls with two spoons dipped into hot water, and deep-fry (375 F) until golden brown.
• Serve with blueberry syrup.

STRAWBERRY FRITTERS

Steps:

• Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil, and salt into the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside for 20 minutes.
• Rinse, drain and dry the strawberries. Heat vegetable oil in a deep fryer (or 2 inches of oil in a deep, heavy pot) to 350 degrees.
• Whip the egg whites in a mixer fitted with a whip attachment (or using a hand mixer) until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When you are ready to serve, fold the egg whites into the batter until completely blended.
• Working in batches to avoid crowding the pot, spear a strawberry with a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners' sugar, and serve immediately.

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM

Steps:

• Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.
• Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

HOMEMADE BERRY FRITTERS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Step 6: Place a cooling rack on a large baking sheet. Set aside.
• 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.
• Step 8: Let the fritters cool for a few minutes as you prepare the glaze.
• 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.
• Step 10: Dunk each fritter into glaze.

BLUEBERRY FRITTERS

Steps:

• Combine 2 T. flour and blueberries; toss lightly and set aside.
• Combine 1 cup flour, baking powder, cinnamon, nutmeg and sugar in mixing bowl.
• Combine egg and milk; gradually add to flour mixture.
• Fold in blueberries.
• Heat 3 or 4" of oil to 375 degrees in Dutch oven.
• Drop 3 or 4 heaping tablespoons at a time. Cook for about 3 minutes, or until golden brown on one side; turn and cook 3 minutes.
• Drain on paper towels.
• Sprinkle with powdered sugar.

BUTTERMILK BERRY FRITTERS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, buttermilk, butter and vanilla; add to dry ingredients just until moistened. Fold in cranberries., In a deep cast-iron or electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.