Blueberry Fritters
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INGREDIENTS Two (9-ounce) packages frozen blueberries
4 cups flour
3/4 cup sugar
3-1/2 teaspoons baking powder
3 cups shortening or oil for deep-fat frying
5 eggsThaw the blueberries well; drain off syrup and save. Sift together the dry ingredients.
Measure the blueberry syrup. There should be about 1/2 cup. If not, add water to complete the measure.
Place shortening or oil in a heavy, deep kettle and begin heating gradually. By the time you have finished mixing the fritters, the fat should have reached 350 degrees on a deep-fat frying thermometer and be just right for frying.
Beat the eggs with the blueberry syrup until foamy. Mix quickly into the dry ingredients and fold in the berries. Drop from a tablespoon into the hot fat. Turn the fritters frequently as they cook so that they become chocolate brown on all sides. Drain on paper toweling and serve hot.
NOTE - It may seem odd to associate fritters and dumplings with Indian cookery. Yet, Indian women have been mixing berries and batters, wrapping bits of fruit in dough and deep-frying them for as long as they have had fruit, and fat for deep-frying.