Lemon Blueberry Sourdough Fritters
Delight in these Lemon Blueberry Sourdough Fritters, crafted with tangy sourdough discard and bursting with wild blueberries. These delectable fritters are perfectly golden and finished with a zesty lemon glaze, creating the perfect blend of sweet and tart flavors. Ideal for breakfast or a sweet treat, these fritters are a delicious way to enjoy the benefits of sourdough discard.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Whole milk: You can also use any type of plant-based milk/
Granulated sugar
Instant or active dry yeast: Optional! Yeast will shorten the rise times of the dough.
Sourdough discard or active starter: Use an active sourdough starter if you aren’t using yeast.
Egg: Large, at room temperature.
Salted butter: Melted.
All-purpose flour: Can also use bread flour.
Salt
Fresh or frozen blueberries
Avocado oil: Can use peanut, vegetable, or canola oil. Do not use olive oil because of the low smoke point. If you don’t have oil to deep fry, you can always make them in the oven or the air fryer! See recipe notes below.
Powdered sugar
Lemon juice
Tips for making Lemon Blueberry Sourdough Fritters:
Use Active Sourdough Discard: Ensure your sourdough discard is active and bubbly for the best flavor and texture. This adds a subtle tang to the fritters and helps them rise properly.
Fresh or Frozen Blueberries: Use fresh wild blueberries for the best flavor, but if they are out of season, frozen blueberries work well too. If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
Proper Mixing: Mix the batter gently to avoid overworking it, which can make the fritters dense. Fold the blueberries in carefully to prevent them from breaking and turning the batter blue.
Rest the Batter: Allow the batter to rest for about 15-20 minutes after mixing. This helps the gluten relax and can improve the texture of the fritters.
Oil Temperature: Heat the oil to 375°F (190°C) for frying. Use a thermometer to maintain a consistent temperature, as oil that's too hot or too cold can result in uneven cooking.
Don't Overcrowd the Pan: Fry the fritters in small batches to avoid lowering the oil temperature and to ensure even cooking. Overcrowding the pan can lead to greasy fritters.
Drain Excess Oil: After frying, place the fritters on a paper towel-lined plate to drain excess oil. This helps keep them crisp and reduces greasiness.
Lemon Glaze: Prepare the lemon glaze by mixing powdered sugar with fresh lemon juice. Adjust the consistency by adding more lemon juice or powdered sugar as needed. The glaze should be thick enough to coat the fritters but still pourable.
Glazing the Fritters: Drizzle the lemon glaze over the warm fritters or dip the tops of the fritters into the glaze. Allow the glaze to set before serving for the best presentation and flavor.
Serve Fresh: Fritters are best enjoyed fresh and warm. If you need to store them, keep them in an airtight container at room temperature for up to 1 day and reheat them briefly in the oven before serving.
How to store Lemon Blueberry Sourdough Fritters:
Room Temperature: Store cooled fritters in an airtight container at room temperature for up to 1 day. This helps maintain their texture. Make sure the container is sealed well to keep them fresh.
Refrigeration: For longer storage, place the fritters in an airtight container and refrigerate them for up to 3 days. To enjoy them warm, reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Freezing: If you want to store the fritters for an extended period, freeze them. Arrange the fritters on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
Avoiding Moisture: Place a piece of parchment paper or wax paper between layers of fritters if storing multiple layers in the same container. This helps prevent them from sticking together and keeps the glaze intact.
Separate Glaze Storage: If you prefer, you can store the fritters and glaze separately. Keep the fritters in an airtight container at room temperature or in the refrigerator, and store the lemon glaze in a separate airtight container in the refrigerator. Glaze the fritters just before serving for the freshest taste and best texture.
Reheating Instructions: To reheat the fritters, place them in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through. This helps restore their crispiness and enhances the flavor of the glaze.
FAQs:
Q: Can I use active sourdough starter instead of sourdough discard? A: Yes, you can use active sourdough starter instead of discard. Just keep in mind that the flavor might be slightly more tangy, and you may need to adjust the flour and liquid ratios to achieve the right consistency.
Q: What type of oil is best for frying the fritters? A: Use a neutral oil with a high smoke point, such as avocado oil, vegetable oil, canola oil, or peanut oil. These oils are ideal for deep frying and will not overpower the flavor of the fritters.
Q: How do I know when the oil is at the right temperature for frying? A: Use a candy thermometer or deep-fry thermometer to ensure the oil is at 375°F (190°C). If you don't have a thermometer, you can test the oil by dropping a small piece of batter into it. If it sizzles and rises to the surface quickly, the oil is ready.
Q: Can I bake the fritters instead of frying them? A: While traditional fritters are fried, you can try baking them for a healthier option. Preheat your oven to 375°F (190°C) and bake on a parchment-lined baking sheet for about 12-15 minutes or until golden brown. However, keep in mind that the texture will be different from fried fritters.
Q: How can I store leftover fritters? A: Store leftover fritters in an airtight container at room temperature for up to 1 day. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Q: How do I make the lemon glaze? A: To make the lemon glaze, mix powdered sugar with fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed. Drizzle or dip the warm fritters in the glaze and let it set before serving.
Q: Can I prepare the batter ahead of time? A: It's best to prepare the batter just before frying to ensure the fritters are light and airy. However, you can mix the dry ingredients and wet ingredients separately in advance, then combine them with the sourdough discard and blueberries just before frying.
Q: Why are my fritters greasy? A: If your fritters are greasy, it could be due to the oil temperature being too low. Make sure the oil is at 375°F (190°C) before frying, and avoid overcrowding the pan, which can cause the oil temperature to drop.
Check out my other sourdough discard breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these lemon blueberry sourdough fritters. Happy baking!
