Blueberry Fritters

Blueberry fritters on a platter showing texture inside.

5 from 1 vote

These Blueberry Fritters are made healthier with Greek yogurt for extra protein and moisture, bursting with juicy blueberries, and are lightly sweetened. Crispy outside, soft and fluffy inside and so easy to make!

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: North American

Diet: Vegetarian

Servings: servings

Calories: 475kcal

Author: Olena Osipov

Ingredients

For the Fritters:

1 cup plain Greek yogurt I used 2%
2 large eggs
1/2 cup any milk I used unsweetened almond milk
1/3 cup maple syrup or honey
2 1/3 cups all-purpose flour
1 3/4 teaspoons baking powder
2 cups fresh or frozen blueberries
1/4 cup avocado oil for frying

For the Glaze:

1/2 cup icing sugar
3/4 tablespoon water

US Customary - Metric

Instructions

Line large platter with double layer of paper towels. Place wire rack on top of large baking sheet. Set both aside.
In a large bowl, add Greek yogurt, eggs, milk and maple syrup, then whisk.
Add flour and baking powder, whisk until batter forms, a few lumps are OK. Gently fold in blueberries. Set aside.
To a large skillet, add 2 tablespoons of oil and preheat on medium heat until a drop of batter sizzles when dropped.
Scoop batter in heaping tablespoons and drop onto a skillet, leaving some room in between to spread a bit. Fry fritters on low heat for 2-3 minutes, making sure they cook through (that's why low heat to avoid burning the outside). Flip and fry for another 2-3 minutes or until golden brown.
Transfer onto previously lined with paper towels platter. Repeat with remaining dough, reducing heat and cook time as skillet gets hotter and adding remaining oil. Also transferring fritters onto a wire rack after about 10 minutes of sitting on paper towel.
In a small bowl, add icing sugar and water. Whisk until smooth icing forms, adjusting thickness if necessary. It should drip from a spoon. Be careful not to add too much water.
Drizzle or spread the icing on fritters. Enjoy warm or let icing set.

Video

Notes

Store: Store in an airtight container in a fridge for 3 days.
Freeze: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight or on a counter for a few hours.

Nutrition