Raspberry Fritters<\/p>\n
Fried dough is always a crowd-pleaser\u2014especially when it\u2019s stuffed with sweet, juicy fruit. As a kid, I was obsessed with doughnuts, and I\u2019d always beg for the biggest one in the case: the apple fritter. This Juneteenth, I\u2019m putting a festive spin on that classic by swapping apples for raspberries\u2014red foods are a traditional part of the holiday, and these fritters bring just the right amount of sweetness and nostalgia.<\/p>\n
Yield: 12 fritters | Total time: 2 hours 15 minutes | Active time: 1 hour<\/p>\n
Ingredients<\/p>\n
Fritters
\n– Lukewarm milk
\n– Yeast
\n– Granulated sugar (divided: 1 teaspoon for proofing, remainder for dough)
\n– All-purpose flour
\n– Salt
\n– Orange zest
\n– Nutmeg
\n– Eggs
\n– Vanilla extract
\n– Softened butter
\n– Raspberry jam
\n– Fresh raspberries<\/p>\n
Glaze
\n– Confectioners\u2019 sugar
\n– Freeze-dried raspberries (5 tablespoons total: 3 tablespoons for glaze, 2 tablespoons for topping)
\n– Milk
\n– Lemon juice<\/p>\n
Directions<\/p>\n
For the Fritters<\/p>\n
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).<\/p>\n
In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, orange zest, nutmeg, and remaining granulated sugar.<\/p>\n
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).<\/p>\n
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.<\/p>\n
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.<\/p>\n
Use a bench scraper to cut the dough into \u00bd-inch strips, then cross-cut the strips into \u00bd-inch pieces (this creates the \u201cfritter\u201d texture). Scoop up the pieces, rearrange them, and cut again in a crisscross pattern.<\/p>\n
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\u2019t double in size).<\/p>\n
For the Glaze<\/p>\n
In a food processor, pulse the confectioners\u2019 sugar and 3 tablespoons of freeze-dried raspberries until the raspberries are a fine powder. Transfer to a medium bowl.<\/p>\n
Add milk and lemon juice to the bowl, whisking until the glaze is smooth (add more milk if it\u2019s too thick). Set aside.<\/p>\n
Crush the remaining 2 tablespoons of freeze-dried raspberries for topping.<\/p>\n
Frying and Serving<\/p>\n
Fill a medium Dutch oven with 3 inches of oil. Heat over medium-high until a deep-fry thermometer reads 350\u00b0F.<\/p>\n
Carefully add 3-4 fritters to the oil. Fry for 1-2 minutes, flipping once or twice, until deeply browned and crispy.<\/p>\n
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\u00b0F.<\/p>\n
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.<\/p>\n
Let the glaze set for 5 minutes before serving.<\/p>\n
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\u2014ideal for Juneteenth celebrations or any special occasion!<\/p>\n","protected":false},"excerpt":{"rendered":"
Raspberry Fritters Fried dough is always a crowd-pleaser\u2014especially when it\u2019s stuffed with sweet, juicy fruit. As a kid, I was obsessed with doughnuts, and I\u2019d always beg for the biggest one in the case: the apple fritter. This Juneteenth, I\u2019m putting a festive spin on that classic by swapping apples for raspberries\u2014red foods are a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-techniques"],"yoast_head":"\n