Sourdough Blueberry Fritter Bites

• annokset: 18 servings
• aktiivinen aika: 20 minutes
• kokonaisaika: 40 minutes

Ainekset

2 cups (260g) all-purpose flour

1/3 cup (70g) granulated sugar

2 tbsp (30g) brown sugar, light or dark

1 tbsp (12g) baking powder

1 tsp (6g) salt

1/2 cup (120ml) milk of choice, at room temperature

1/2 cup (140g) sourdough discard, preferably at room temperature [substitution: 1/2 cup (120g) Greek yogurt or sour cream]

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

2 tbsp (28g) salted butter, melted and slightly cooled

1 1/4 cups (180g) wild or regular blueberries, fresh or frozen (I used frozen wild blueberries)

Avocado oil (or neutral oil of choice), for frying

3 cups (360g) powdered sugar

12 tbsp (170g) salted butter, melted

1/4 cup (60ml) milk of choice

2 tsp (8g) vanilla bean paste or extract

Pinch of salt

Ohjeet

Start by preparing the glaze first, so it’s all ready to go once the fritters are fried. In a large bowl, whisk together the powdered sugar, milk, melted butter, vanilla and salt until smooth. Set aside.

While you are preparing the fritter batter, heat the oil. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling at least 2” in the pan. Heat on medium-high until it reaches 360F-370F.

Line a wire cooling rack with a thick layer of paper towels.

Prepare the fritter batter. In a medium bowl, whisk together the flour, both sugars, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the milk, sourdough discard, eggs, and vanilla until well combined. Then as you continuously whisk, stream in the melted butter, until fully incorporated (it’s okay if the butter curdles and the mixture turns a little lumpy).

Add the dry ingredients to the wet, and fold with a spatula or wooden spoon until just combined (the dough will be sticky). Add the blueberries and very gently fold them in until evenly dispersed. Set aside until the oil reaches the correct temperature.

Once the oil is hot enough, use a medium cookie scoop (2 tbsp; 1oz; #40) to scoop the batter and drop directly into the hot oil (do this *carefully*). Add 6-8 fritter bites at a time (depending on the size of your pot), frying for 1-2 minutes on each side, until golden. I HIGHLY recommend using a thermometer for the oil while frying, the temperature will need to be adjusted throughout the process as it does fluctuate. This will ensure that the oil is staying at the correct temperature, which prevents undercooked or overcooked fritter bites!

Using a slotted spoon or tongs, carefully remove the fritters from the oil and transfer to the rack with paper towels. Make sure to allow the oil to return to the correct temperature before repeating with the remaining batter.

While the other fritters are frying, dip the warm fritters into the glaze, making sure to generously coat all sides. Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set.

Serve and enjoy!