Fritters
The sweet fritter! Enjoy them while they're still warm!
Supplies needed
Mixing bowl
Whisk
Wok or deep frying pan
Spoon
Slotted spoon
Kitchen paper
Brush
Cooling rack
Preparation time: 15 minutes
Cooking time: 30 minutes
Mixing bowl
Whisk
Wok or deep frying pan
Spoon
Slotted spoon
Kitchen paper
Brush
Cooling rack
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
260 grams Lisa's Choice flour
100 grams sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 large eggs
180 ml (plant-based) milk
1 teaspoon vanilla extract
3 tablespoons melted butter
200 grams blueberries
Frying
Vegetable oil, about 10 cm deep, in a good wok.
100 grams sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 large eggs
180 ml (plant-based) milk
1 teaspoon vanilla extract
3 tablespoons melted butter
200 grams blueberries
Frying
Vegetable oil, about 10 cm deep, in a good wok.
Preparation
1. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Mix everything well.
2. In another mixing bowl, combine the eggs, milk, vanilla extract, and the slightly cooled melted butter. Mix this mixture well as well.
3. Add the wet ingredients to the dry ingredients and mix until combined. Add the blueberries.
4. Prepare a cooling rack with some kitchen paper (to absorb excess oil). Heat the wok with the oil to 175°C (347°F).
5. Use a tablespoon to portion the fritters one by one into the oil, about 4-5 at a time. Wait until the bottom starts to turn golden brown, then flip them over. Once all sides are nicely colored, let them drain and cool on kitchen paper (check if the fritters are cooked through; gluten-free often takes a bit longer to cook, so lower the oil temperature slightly and let them cook in the oil a bit longer if needed).
2. In another mixing bowl, combine the eggs, milk, vanilla extract, and the slightly cooled melted butter. Mix this mixture well as well.
3. Add the wet ingredients to the dry ingredients and mix until combined. Add the blueberries.
4. Prepare a cooling rack with some kitchen paper (to absorb excess oil). Heat the wok with the oil to 175°C (347°F).
5. Use a tablespoon to portion the fritters one by one into the oil, about 4-5 at a time. Wait until the bottom starts to turn golden brown, then flip them over. Once all sides are nicely colored, let them drain and cool on kitchen paper (check if the fritters are cooked through; gluten-free often takes a bit longer to cook, so lower the oil temperature slightly and let them cook in the oil a bit longer if needed).