Cherry Fritters
Many baked goods use maraschino cherries, but these cherry fritters use only fresh ingredients, giving them an amazing flavor and texture. I fold sweet cherries into a simple batter and fry them until golden, creating a crisp exterior and a fluffy filling. A light vanilla glaze adds a nice touch of sweetness and I have dessert ready in just 30 minutes.
Servings: 12 servings
Calories: 302kcal
Ingredients
- ¾ cup milk
- 2 tsp vanilla extract
- 1 egg
- 2 tbsp melted butter
- 1¾ cup all-purpose flour
- ½ cup sugar
- 1½ tsp baking powder
- ½ tsp cinnamon
- ⅛ tsp salt
- 6 oz cherries
- 2 cup oil for frying
Glaze:
- 1 cup powdered sugar
- 1 tbsp cream
- ½ tsp vanilla extract
- ½ tbsp water
Instructions
- Roughly dice the washed and pitted cherries, set aside in a bowl for later.
- Place the milk, vanilla, egg, butter, flour, sugar, baking powder, cinnamon and salt into a high speed blender or food processor.
- Blend until a smooth batter has formed. Scrape down the sides several times to ensure all of the batter ingredients have combined.
- Transfer the batter to a bowl and stir through the diced cherries.
- Heat the oil in a large pot over a medium heat. (Test the temperature of the oil by dropping a small amount of batter into the oil, if it starts to bubble immediately then it is ready).
- Using a metal spoon, drop tablespoon amounts of batter into the oil. Add as many as you can fit without overcrowding the pot.
- Allow the fritters to cook for 1-2 minutes or until lightly golden brown, gently turn and continue to cook until golden.
- Remove and drain on kitchen paper towel.
- Repeat with remaining batter. Batter makes approx 12-14 fritters.
- Allow to cool completely.
- Prepare the glaze by mixing the powdered sugar, cream and vanilla together in a small bowl until smooth. Adjust the thickness by adding some water if needed.
- Drizzle the glaze over the fritters and allow the glaze to set before serving and enjoying.
Notes
- My #1 Secret Tip for this cherry fritter recipe is to maintain a steady oil temperature while frying. Oil that is too cool allows the fritter to absorb excess oil, while oil that is too hot can brown the outside too quickly, leaving the inside raw. If you have a cooking thermometer, I would recommend using it.
- Do not drop batter from too high up: Dropping the batter from high above the pot will lead to splashes of hot oil, which is a health and safety hazard in the kitchen.
- Dust the cherries: To prevent them from sinking to the bottom of the batter, I dice them into small pieces and lightly dust them with flour before folding them into the batter.
- Drain properly: I lay my cooked fritters in a nest of paper towels to make sure all the excess oil is drained off. If they still seem oily, I place them onto clean paper towels for another round of draining. This provides a good surface for the glaze to cling to.
- Use a pot with high sides: I use a pot with high sides when frying my fritters to prevent oil splashes.
Nutrition
Serving: 1fritter | Calories: 302kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 66mg | Potassium: 110mg | Fiber: 1g | Sugar: 20g