Raspberry Fritters
Fried dough is always a crowd-pleaser—especially when it’s stuffed with sweet, juicy fruit. As a kid, I was obsessed with doughnuts, and I’d always beg for the biggest one in the case: the apple fritter. This Juneteenth, I’m putting a festive spin on that classic by swapping apples for raspberries—red foods are a traditional part of the holiday, and these fritters bring just the right amount of sweetness and nostalgia.
Yield: 12 fritters | Total time: 2 hours 15 minutes | Active time: 1 hour
Ingredients
Fritters
– Lukewarm milk
– Yeast
– Granulated sugar (divided: 1 teaspoon for proofing, remainder for dough)
– All-purpose flour
– Salt
– Orange zest
– Nutmeg
– Eggs
– Vanilla extract
– Softened butter
– Raspberry jam
– Fresh raspberries
Glaze
– Confectioners’ sugar
– Freeze-dried raspberries (5 tablespoons total: 3 tablespoons for glaze, 2 tablespoons for topping)
– Milk
– Lemon juice
Directions
For the Fritters
In a large glass measuring cup, stir together the lukewarm milk, yeast, and 1 teaspoon of granulated sugar until dissolved. Let sit for 10 minutes, until foamy (this confirms the yeast is active).
In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, orange zest, nutmeg, and remaining granulated sugar.
Whisk the eggs and vanilla in a small bowl, then add the yeast mixture and egg mixture to the dry ingredients. Mix on low speed for 3 minutes, until the dough comes together, stopping to scrape the bowl twice. Gradually add the softened butter, then increase to medium speed and mix for 6 minutes (the dough should be smooth and elastic).
Coat a large bowl with nonstick spray. Place the dough in the bowl, cover with a clean towel, and let rise in a warm spot for 1 hour, until doubled in size.
Punch down the dough gently. On a floured surface, roll it into a 12×18-inch rectangle. Spread the raspberry jam almost to the edges, then sprinkle fresh raspberries over half the dough. Fold the dough over to enclose the fruit.
Use a bench scraper to cut the dough into ½-inch strips, then cross-cut the strips into ½-inch pieces (this creates the “fritter” texture). Scoop up the pieces, rearrange them, and cut again in a crisscross pattern.
Flour your hands and shape the cut dough into a 12-inch-long, 3-inch-wide log. Generously flour two sheet pans. Cut the log into 12 pieces, place them on the pans, and gently press each into a flat round. Cover with plastic wrap and let rise for 15-20 minutes, until puffy (they won’t double in size).
For the Glaze
In a food processor, pulse the confectioners’ sugar and 3 tablespoons of freeze-dried raspberries until the raspberries are a fine powder. Transfer to a medium bowl.
Add milk and lemon juice to the bowl, whisking until the glaze is smooth (add more milk if it’s too thick). Set aside.
Crush the remaining 2 tablespoons of freeze-dried raspberries for topping.
Frying and Serving
Fill a medium Dutch oven with 3 inches of oil. Heat over medium-high until a deep-fry thermometer reads 350°F.
Carefully add 3-4 fritters to the oil. Fry for 1-2 minutes, flipping once or twice, until deeply browned and crispy.
Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining fritters, adjusting the heat to keep the oil at 350°F.
While the fritters are still warm, dip each into the glaze (coat both sides). Place back on the rack to drain, then sprinkle with crushed freeze-dried raspberries.
Let the glaze set for 5 minutes before serving.
These fritters are best enjoyed fresh, with a crisp exterior and a soft, fruity interior. The raspberry glaze adds a tangy-sweet finish that complements the fried dough perfectly—ideal for Juneteenth celebrations or any special occasion!
