Bakery products

Blueberry Fritters

Ingredients for Making Blueberry Fritters

  1. Milk 0.5 liters
  2. Flour 300 g.
  3. Blueberries 1.5 tbsp.
  4. Sugar 3 tbsp. l
  5. Eggs 3 pcs.
  6. Vegetable oil to taste
  7. Salt. taste
  8. Dry yeast 8 g.
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


Sieve., Bowl., Mixer., Tile., Shovel., Spoon.

Cooking blueberry fritters:

Step 1: preparing the test.

An important step in getting the result we need is kneading the dough. Heated milk to thirty-eight, forty degrees, pour the yeast into it and stir. Then add sugar to it and mix until it is completely dissolved. Break the eggs into milk (they should be room temperature) salt. Pour flour constantly stirring. Our dough becomes similar to sour cream, both in appearance and composition. We put it in a warm place so that it does not double its volume.

Step 3: add the blueberries.

After the dough has come up, pour blueberries into it and mix gently. If you decide to use frozen berries, then you do not need to defrost them.

Step 3: fry.

After pre-heating the pan well, pour vegetable oil (preferably refined) into it. Using a large tablespoon, put the dough in a pan, fry until golden brown and turn over. Bring to readiness.

Step 4: serve.

Pancakes with blueberries, can be served with tea with honey, various hot and cold drinks, for example (juices, compotes, jelly). Having laid them on dessert plates, pour honey on top, garnish with a spoon of vanilla ice cream, or sprinkle with blueberries. This excellent food will suit any table, be it breakfast, afternoon tea or a festive event. Enjoy your meal!

Recipe Tips:

- - When frying fritters with blueberries, pay attention to which oil you are going to use. If it is not refined, then it must be without bitterness because it will damage the taste.

- - Watch the test; do not overdo it. Once it has increased to the desired volume, as we need to immediately transgress to the cooking process.

- - Often used blueberry jam (instead of berries) in a proportion of 100 g.