Amy’s Strawberry Fritters
Amy’s Strawberry Fritters
I decided to name these fritters after my friend, Amy, since she is the reason I made them. Amy had been sick on and off for several weeks with an upper respiratory infection. I wanted to make her feel better- so I made her some tiramisu doughnuts, which she loves. I also made her some banana fritters.
The problem was, Amy isn’t crazy about bananas. I am really not sure how I didn’t know that before. Her family ate the banana fritters, but I still wanted to make her some fritters she would like.
Since I KNOW she likes strawberries, I made these fritters for her. I never made fritters with strawberries in them before, so I thought it would be only be right to name them after her.
We all got together once she was feeling better. I made these for dessert, along with more doughnuts. She gave them two thumbs up.
They are very good. Slightly crisp on the outside, tender in the middle with juicy bits of strawberry. They aren’t very sweet on their own, but once rolled in powdered sugar, or glazed, they are plenty sweet for dessert. I will certainly make these again. Thanks, Amy, for the inspiration.
Amy’s Strawberry Fritters
2 c. flour
2 T. sugar
2 T. baking powder
1 T. cinnamon
1/2 t. salt
1 c. milk
2 eggs, beaten
2 T. melted butter
1 c. diced strawberries
oil for frying
Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the berries. Heat oil to 375. If using gluten-free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about 4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. While warm roll in powdered sugar, cinnamon sugar or drizzle with a powdered sugar glaze. Makes about 32.
Sweet Potato Fritters
Sweet Potato Fritters
I found myself with a cup of leftover mashed sweet potatoes. I decided to play around and see if I could turn them into a dessert. I added eggs, flour, baking powder and a few other things, fried them up in oil, and ended up with a pretty decent fritter. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. If you ever find yourself with some leftover sweet potatoes – now you have a fun way to use them.
Sweet Potato Fritters
1 c. cooked, mashed sweet potatoes
2 eggs
2 T. brown sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. salt
1 1/2 c. flour
oil for frying
cinnamon sugar for rolling- powdered sugar would work, too
In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes. Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.
* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.
