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a plate with four raspberry fritters and scattered raspberries
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Sweet Fritters - Three Ways

Simple sweet fritters that come together in a cinch and disappear even faster!
Course Dessert
Cuisine American, Canadian
Author Sarah Mir

Ingredients

  • 1 cup flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup sugar
  • ⅛ tsp nutmeg (grated or ground)
  • 1 egg
  • ¼ cup + 2 tbsp buttermilk (preferred) or milk
  • ½ tsp vanilla extract
  • 1 tbsp melted butter

Raspberry & Cardamom

  • cardamom
  • ¾ cup raspberries

Apple & Cinnamon

  • cinnamon (ground)
  • ¾ cup chopped apples

Pistachio & Saffron

  • one pinch saffron threads (about a teaspoon)
  • 3 tbsp chopped pistachios

Icing sugar for dusting - a few tablespoons.

  • Oil for frying

Instructions

  • Whisk all the dry ingredients in a medium bowl.
  • Measure your buttermilk/milk into a measuring cup and then whisk in remaining wet ingredients.
  • Gently stir in the wet ingredients into the dry until just mixed, small lumps are ok, don't overmix!
  • Heat 2 inches or more of oil in a pan until a small drop of batter dropped in the pan sizzles immediately and rises
  • Take a spoon or a cookie scoop and drop a few dollops of fritter dough into the pan, frying on medium heat till golden on both sides. Don't over crowd the pan!
  • Sift over icing sugar while still warm and serve immediately.

Raspberry and Cardamom

  • Add the cardamom when you add the dry ingredients and fold in the raspberries at the end. Proceed to frying.

Apple and Cinnamon

  • Stir in the cinnamon with the dry ingredients and fold in the chopped apples at the end, then fry.

Pistachio & Saffron

  • Finely crush the saffron between your fingers and stir into the batter along with the pistachios at the end. Fry.