Highly addictive, Glazed Strawberry Fritters are crispy on the outside while being soft, fluffy, and loaded with strawberries on the inside. This recipe is super easy, one bowl, and has no yeast!
….and I am never making these again! They are way too good and I ate so very many of them! 😏
WHAT IS A ‘FRITTER’?
A fritter is a dough that has meat, seafood, fruit, or vegetables in it that is then fried. Fritters are prepared in both sweet and savory varieties.
Fritter derives from the Late Latin frictura, meaning “a fry.”
GLAZED STRAWBERRY FRITTERS
Today I’m sharing a recipe for Strawberry Fritters. It’s a simple batter, much like muffin batter, full of chopped fresh strawberries in it.
As you can see with just 1/4 cup of sugar in them this fritter recipe is not overly sweet. I considered not glazing them but they really need a sweet glaze. You can put a little or a lot of glaze on them depending on how sweet you want them.
TIPS FOR SUCCESSFUL FRITTERS
Dice your strawberries first and let them sit on paper towels for 15 to 20 minutes. The paper towels will soak up excess moisture which will make your fritters soggy.
I like to make the glaze while the strawberries are draining. Unless you have help, things go pretty quickly once you start frying.
There’s a lot of baking powder in this recipe relative to the flour but it needs it for the dough to be light and fluffy. Two teaspoons is not a type.
Once I start frying the Strawberry Fritters, I cook all of the dough before I glaze them. I used a 10-inch skillet and cooked 5 or 6 fritters at a time. Don’t crowd the pan.
After frying place them on a paper towel-lined tray in a single layer.
Once you’ve finished cooking all of the dough, dunk the fritters into the glaze and place on a wire rack to drain and dry.
They ready to serve as soon as you glaze them. I enjoy them best while they’re still warm.
While you’re here, check out these recipes
- Tropical Pineapple Coconut Scones
- No Yeast Blueberry Cinnamon Rolls
- Blueberry Dessert Dumplings
- Lemon Cobbler
- 10 Best Cobbler Recipes
- Strawberry Shortcake Twinkie
Glazed Strawberry Fritters
Ingredients
FRITTERS
- 1 and ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅔ cup milk I used 2%
- 2 large eggs beaten
- 1 tablespoon oil or melted butter
- 1 cup strawberries diced and drained, see post above
- oil for frying
GLAZE
- 1 cup powdered sugar sifted
- ¼ cup milk
- 1 teaspoon vanilla
Instructions
- Cut and drain the strawberries. While the berries are draining, make your glaze.
- Whisk the glaze ingredients together and set aside.
- Whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl.
- Whisk the eggs into the milk and 1 tablespoon oil.
- Pour the milk mixture into the flour mixture and mix until just combined.
- Fold in the strawberries. Don't overmix the batter or the fritters will become tough.
- Heat 1 and ½ inches of oil in a large skillet, Dutch oven, or deep fryer to 375°F.
- Using a spring-release scoop or two spoons, drop about 2 tablespoons of batter into the fot oil.
- Fry until golden on bottom approximately 1½ to 2 minutes, flip over and fry until the bottom is golden. Remove to a paper towel-lined plate to drain.
- Dunk each fritter into the glaze. You can coat just the top or the entire fritter. Place on a wire rack to dry.
Nutrition
You can also find great recipes at my recipe index or at Weekend Potluck and Meal Plan Monday
Phil says
have been holding on to this bookmark and may have to make them already haha
Paula says
I did the same for a long time because I don’t fry much and I thought they’d be difficult. They weren’t. Now, I’m made everything fritter (peach, blueberry… my boys love them)
Han says
Can I use frozen strawberries
Paula says
Yes.
Claudine says
Could these be baked using a muffin tin lined with muffin cups? They look so good and I’m going for sure to give them a try, but just wondering about baking them.
Paula says
Yes, you can bake them. The batter is thin so I would only fill the tin half way. This way they will back through without browning on the outside too much.
Teresa says
I am going to try this with blueberries..My husband is allergic to strawberries 🙁 These look so good!!
Paula says
I’ve used blueberries too and they’re favulous!