Blackberry Fritters

Blackberry Fritters

As if they weren’t snackable enough on their own, we rolled these bite-size beauties in fragrant cinnamon sugar for good measure.

Blackberry Fritters
Makes about 12
  • 2 tablespoons vegetable oil, plus more for frying
  • 1¾ cups self-rising flour
  • 1¼ cups sugar, divided
  • 1¼ teaspoons ground cinnamon, divided
  • ¼ teaspoon kosher salt
  • ⅔ cup whole buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup fresh blackberries, gently patted dry
  1. In a medium cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together flour, ¼ cup sugar, ¼ teaspoon cinnamon, and salt; whisk in buttermilk, egg, and vanilla until a thick batter forms. Gently stir in blackberries.
  3. Work in batches, carefully drop batter by ¼ cupfuls into hot oil. Fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. (Let oil heat to 350° between each batch.)
  4. In a small bowl, whisk together remaining 1 cup sugar and remaining 1 teaspoon cinnamon; roll warm fritters in sugar mixture to coat. Serve immediately.