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Blackberry Fritters

Blackberry Fritters

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

1 cup sifted flour
1 teaspoon baking powder
1 tablespoon sugar
½ teaspoon salt
2 eggs, separated
½ cup milk
4 cups fresh blackberries
1 quart vegetable oil for deep-frying
½ cup powdered sugar

Sift together flour, baking powder, sugar and salt.

In a bowl, whisk egg whites into stiff peaks. You can use an electric mixer or hand whisk.

Gently fold egg whites and egg yolks into the dry mixture. Add milk to create a very light batter; do not whisk.

Gently stir whole blackberries into the batter until fruit is coated; do not beat.

Pour oil into a deep fryer or heavy deep kettle, and heat to 370°.

With tongs, fork or spoon, lower the battered fruit into hot oil, and fry for 3-4 minutes. Work in small batches.

Drain fritters on paper towels, and sprinkle with powdered sugar while still hot.