Happy National Doughnut Day!
Yes, that’s right, today is a day dedicated to the holey doughnut (or ‘donut’ as it is more commonly known in the US!), a day where it is absolutely obligatory to feast on at least one of these sugary, fluffy morsels of delight!
Brought to the United States via Dutch immigrants in the 19th century, the doughnut fast became a popular national snack. The first ‘Doughnut Day’ started during the First World War when the Salvation Army’s “Doughnut Dollies” handed out coffee and doughnuts to the soldiers. Back home ‘Doughnut Day’ became a way to increase awareness and raise funds for the Salvation Army’s activities on the battle field.
Full of the bold and juicy flavours of fruity blueberry, the fritter is deep fried to create a divinely crisp outer and blissfully fluffy inner, and then, just as you thought things couldn’t get any better, they smother it in a delicious ‘bliss point’ bursting frosting – hallelujah!
So in order to satisfy my cravings when the sad day arrives that the Blueberry Fritter can be found no more at Top Pot, I have scoured the earth to find this Blueberry Fritter Recipe – but be warned, approach this recipe with caution, as these fritters are seriously addictive!
2 Cups All-Purpose Flour
½ Cup White Sugar
2¼ Tsp Baking Powder
1¼ Tsp Salt
1 Tsp Cinnamon
2 Large Eggs
¾ Cup Whole Milk
1 Tsp Vanilla
3 Tbsp Butter, Melted and Cooled Slightly
1½ – 2 Cups Fresh Blueberries
2 Cups Confectioners/Icing Sugar
1½ Tsp Light Corn Syrup (or Golden Syrup)
¼ Tsp Salt
¼ Tsp Vanilla
1 Tbsp White Sugar
1/3 Cup Water
Vegetable Oil for Deep Frying (or Similar Oil)
Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl. Whisk to combine.
In a medium bowl, combine the eggs, milk, vanilla and melted/slightly cooled butter. Whisk to combine.
Make a well in the dry ingredients and add the wet ingredients. Stir just until combined.
Now add the blueberries and fold in.
Get a cooling rack and set over a non-stick baking mat.
Using a deep fryer or heavy, deep pot, heat 2-3 inches of oil to 375° F. Tip: If you don’t have a thermometer, test the oil heat by dropping a bit of batter in. It should float, sizzle immediately, and turn golden within a minute or so.
Drop fritters by the spoonful in to the hot oil. Cook until the underside is deep golden brown. Flip over and cook the other side.
Remove and place on cooling rack, set over a non-stick baking mat. Continue until all fritters are cooked.
While fritters are cooling, prepare the glaze by adding the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.
In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute.
Add the heated sugar syrup to the bowl with the icing sugar and whisk until all of the sugar and has been incorporated and the mixture is smooth.
Dip the cooled fritters in the glaze or drizzle/brush glaze over and return to cooling rack. Allow glaze to set.
Best served immediately.
Recipe courtesy of Seasons & Suppers.
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