Source: by Chef Stephen Perkins – Founders Inn, Virginia Beach, VA
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
2 teaspoons cinnamon
2 eggs, beaten
1 cup milk
2 pints blueberries
Place all dry ingredients together in a bowl and mix well. Beat the eggs and the milk together. Mix into dry mixture, mixing until batter is smooth. Add the blueberries. Using a tablespoon, dip some of the batter, catching 8 to 10 berries in each spoonful, and drop them into hot vegetable oil. Fry the fritters in a large fry pan (the oil should be 1/2 inch deep) about 2 to 2-1/2 minutes for each side. Drain briefly on paper towels and serve immediately. Sprinkle with powdered sugar and serve with vanilla ice cream.
Makes 20 to 30 fritters.
Servings: 20