These Lemon Blueberry Sourdough Fritters combine the tangy goodness of sourdough with the sweet and juicy burst of blueberries, all coated in a zesty lemon glaze. Perfect for breakfast, brunch, or a delightful snack, these fritters are crispy on the outside and tender on the inside, making each bite a delicious blend of flavors and textures.
Why You’ll Love This: The combination of sourdough discard adds a depth of flavor and a slight tang that pairs beautifully with the sweetness of blueberries and the fresh citrus zing of the lemon glaze. These fritters are a great way to use up sourdough discard, and the optional yeast provides an extra lift, ensuring the fritters are light and airy. The lemon glaze adds a refreshing finish that makes these fritters irresistible.
Perfect Occasion: These fritters are perfect for a weekend breakfast or brunch, making a lovely addition to any spread. They are also great for serving at parties, potlucks, or any gathering where you want to impress guests with a unique and flavorful treat. Enjoy them as a mid-afternoon snack with a cup of tea or coffee.
Decoration Tips:
- Garnish the fritters with a light dusting of powdered sugar for an extra touch of sweetness and a professional finish.
- Arrange fresh blueberries and lemon slices around the serving platter for a visually appealing presentation.
- Drizzle additional lemon glaze over the fritters just before serving for a more intense lemon flavor.
- Add a sprig of mint on the plate for a pop of color and a hint of freshness.
Ingredients:
- Fritters:
- 3/4 cup whole milk, warmed (~110°F)
- 1/4 cup granulated sugar
- 2 1/3 tsp instant yeast (optional)
- 1 cup sourdough discard or active starter
- 1 egg, room temperature
- 3 tbsp butter, melted
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries, tossed with 1 tbsp flour
- ~4 cups avocado oil, for frying
- Lemon Glaze:
- 1 1/2 cups powdered sugar
- 4-5 tbsp lemon juice
Instructions:
- Prepare the Dough:
- In a large bowl, whisk together the milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add the sourdough discard, egg, melted butter, flour, and salt to the yeast mixture. Mix with a wooden spoon until the dough forms. If too wet, add 1 tbsp of flour at a time until the dough is slightly sticky.
- Cover with a kitchen towel and let rise in a warm environment for 1 hour.
- Add Blueberries:
- After rising, fold the flour-tossed blueberries into the dough gently. Let rest for 10-15 minutes while heating the oil.
- Fry the Fritters:
- Heat 2 inches of avocado oil in a deep saucepan over medium heat to 350°F-375°F.
- Using a small cookie scoop or large spoon, drop ~2 tbsp of dough into the hot oil. Fry each side for 2-3 minutes until golden brown.
- Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate. Repeat with remaining dough.
- Make the Lemon Glaze:
- Whisk together powdered sugar and lemon juice in a medium bowl until smooth.
- Dip each fritter into the glaze and let set for a few minutes before serving.
Enjoy these delightful Lemon Blueberry Sourdough Fritters, a perfect blend of tangy, sweet, and citrus flavors in every bite!
