Try this Cherry Fritters recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup milk
- 1/2 teaspoon almond extract
- 3 tablespoons milk
- 1/2 teaspoon kosher salt
- glaze
- vegetable oil
- 2 1/4 teaspoons instant yeast
- *spoon and sweep method: use a spoon to fill measu
- cherry fritters
- 2 3/4 cups unbleached all-purpose flour*
- 3 tablespoons imperial sugar extra fine granulated sugar
- 2 tablespoons unsalted butter room temperature
- 1 1/4 cups roughly chopped pitted sweet cherries
- 1 1/4 cups imperial sugar confectioners powdered sugar
- Carbohydrate 13.4002418527251 g
- Cholesterol 7.46333333502403 mg
- Fat 3.0426139534728 g
- Fiber 0.332528374535594 g
- Protein 1.38281746381062 g
- Saturated Fat 1.68827891359011 g
- Serving Size 1 1 fritter (43g)
- Sodium 61.5297056594167 mg
- Sugar 13.0677134781895 g
- Trans Fat 0.248750215271775 g
- Calories 84 calories
Step-by-step
- The night before frying, make dough. Briefly mix flour, sugar, yeast, and salt together using a stand mixer fitted with a paddle attachment. Beat in milk, butter, extracts, and egg until a dough forms. Switch to dough hook and knead for about 6 minutes.
- Place dough (it will be sticky) into a buttered bowl and cover with plastic wrap. Refrigerate overnight.
- The next day, dump dough out onto a well-floured surface. Press into a rectangle that is approximately 12x 8-inches. Scatter cherries over dough, leaving about 1/2-inch at edges. Roll into a log along the widest side. Slice log into 12 rolls; place on flour-dusted, parchment-lined cookie sheets. Loosely cover with plastic wrap and let rise for 20-30 minutes.
- Meanwhile, heat several inches of oil in a Dutch oven or large pot to 360°F. Quickly lower 2 fritters at a time into the hot oil. (Don’t worry if they become a little misshapen when handling.) Fry for 1-2 minutes per side, or until golden. Monitor the oil temperature, adjusting as needed to keep between 350-370 degrees.
- Remove to a wire rack and blot with paper towels. Repeat with all fritters.
- Prepare glaze. Whisk powdered sugar, extracts, and milk together until smooth. Add more milk or powdered sugar as needed. Dip top of each fritter in glaze. Let glaze set up for several minutes before serving.
Is the center still raw while the exterior turns dark brown? Frying enriched doughs filled with moist fruit often leads to this exact frustration during testing, resulting in burnt crusts and heavy, uncooked interiors. Overcoming this requires understanding how yeast-leavened laminated or rolled doughs behave when submerged in hot fat, particularly when laden with wet pockets of sweet cherries that lower local temperatures inside the pastry. Maintaining accurate thermal control matters completely for structural integrity, yet home cooks frequently struggle when heating a Dutch oven full of oil without dedicated monitoring tools.
Judging Fritter Doneness Without a Digital Thermometer
Visual cues must replace digital readings when precise kitchen gear fails. Watch the bubbling behavior around the edges of each piece closely, observing whether vigorous boiling transitions into a steady, moderate simmer that indicates stable heat transfer. When the submerged pastry achieves a rich mahogany hue after precisely ninety seconds on the first side, flip it immediately using a slotted metal spider. Poke the thickest part of the fried dough gently with a wooden skewer to ensure no wet batter clings to the wood upon extraction. Drain excess lipids immediately on a raised wire cooling rack rather than flat paper towels, which trap steam and soften the crisp exterior crust.
- Reheat day-old pastries in a dry skillet over medium-low heat for two minutes to restore crispness.
- Store leftover glazed fritters in a paper bag at room temperature for up to twenty-four hours to prevent sogginess.
- Revive stale glaze by brushing a very thin layer of warm water across the surface before serving.
