Fresh Strawberry Fritters Recipe - Mom On Timeout (2024)

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Strawberry Fritters recipe made with fresh strawberries are the perfect treat!

Last night the boys were watching a cooking show after dinner. {I’m raising mini-foodies…} I’m clearing off the table and I hear Bryce say “I want donuts!” I just shook my head and laughed and went on my merry way. Well, Bryce wasn’t about to let it go and kept pestering me {ever so sweetly} about how much he wanted a donut. I told him maybe we could make some tomorrow, but nooo, that wasn’t good enough.

Pesky little boy.

I tried to explain {to my 4 year old} that donuts have to rise and they wouldn’t even be ready by the time he went to bed. This was met with “Mommy! Make me some donuts!” I then remembered making my Fresh Cherry Fritters and how much the boys loved them and thought “Aha! Fritters!” They don’t have to rise, take minutes to whip together and I can totally sell them as “donuts”. Now of course I didn’t have any cherries on hand so I looked in the fridge. Blackberries, blueberries, and strawberries. Any of these would be amazing in a fritter but the boys voted for “strawberry donuts” – so strawberry it was! I changed up the recipe slightly and ended up swirling in some blackberry preserves {seedless of course!} in the batter to give it some extra flavor – they were phenomenal!

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I took the pics this morning and you can see they are still looking oh-so pretty! When you are cutting up the strawberries, make sure to let them drain on a paper towel to get rid of any extra moisture – you don’t want soggy fritters 🙂

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cups milk
1 tsp vanilla
4 egg whites
3 egg yolks
1 tbsp vegetable oil
1 tbsp lemon juice
2 1/2 cups fresh strawberries hulled and coarsely chopped {drain on paper towels to elminate excess moisture}
1/4 cup strawberry preserves - seedless
Oil for frying
Powdered sugar optional

Instructions

Combine the dry ingredients in a large bowl.
Whisk together the milk, egg yolks, oil, lemon juice and vanilla. Add to the dry ingredients and beat until nice and smooth.
In a separate bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the batter. The batter will gain quite a bit of volume at this point.
Coarsely chop the strawberries. You want nice big chunks in the fritters. Fold the strawberries gently into the batter.
Stir up the strawberry preserves so they are nice and loose. Swirl the preserves in the batter.
Heat oil to 375 degrees in a deep, heavy saucepan. Drop a couple tablespoons of batter into the hot oil and fry for 4 to 5 minutes, or until golden brown. I used an ice cream scoop for mine. You want the fritters to have enough time to cook all the way through without burning the outside
Fry up a test fritter and make adjustments to size and temp as needed.
Remove the fritters from the hot oil and drain on paper towels. You can keep the fritters warm in the oven – just set on a low temperature. Serve hot!
Top with powdered sugar or a light glaze for yummy perfection!

Nutrition

The most important thing to keep in mind is to keep your oil temperature right at 375 degrees. This temperature ensures that the fritters cook all the way through and the outside turns a nice golden brown – perfection!