Blueberry Breakfast Fritters

July 16, 2012

Oh hey…just me here! With a little breakfast treat for you.

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It’s no big deal really. Just some sweet dough, blueberry, oil, and cinnamon sugar.

BUT don’t freak out!! I know deep frying is one of those things that is so good that it’s bad. And we should really avoid it at all costs. But. When there’s an oil that’s not nearly as bad for you as regular ole vegetable oil, you can bet I’m gonna get out my cast iron skillet.

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And the best part about this oil is that it actually makes this fritters taste sweeter and not crazy greasy.

So what kind of oil is it? COCONUT oil!! I swear the smell of the oil heating up was making me crave a warm beach, with a cool tropical drink equipped with an umbrella. My kitchen smelled like vacation.

Blueberry Breakfast Fritters

And then I started acting like I was on vacation.

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On vacation I don’t do laundry.

I don’t wash dishes.

I like to lay around.

And eat to my little heart’s content.

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…so now the weekend is gone.

I have a TON of dirty, smelly, running clothes. My kitchen is a nightmare, I mean the dishwasher can only hold so much. And the worst part is all of my fritters are gone.

Because I have no self control. Especially when I think I’m on VACATION.

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Blueberry Breakfast Fritters
makes about 20 fritters, that you should eat immediately

1 cup Tropical Traditions Gold Label Virgin Coconut Oil

3 large eggs

1/4 cup granulated sugar

1 vanilla extract

1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 blueberries, sliced in half

1/4 cup sugar

1 tablespoon cinnamon

Heat coconut oil in a cast iron skillet over medium high heat, until it reaches 350 degrees F (you want there to be about 2 inches of oil in the skillet).

In a medium bowl whisk eggs, 1/4 cup sugar, and vanilla together. Then add in the ricotta, beating until smooth and creamy and a pale yellow. Then add in the flour and baking powder, whisk until everything is combined. Remove the whisk, and with a large spoon or spatula, gently fold in the blueberries.

On a separate plate combine the remaining 1/4 cup sugar and cinnamon together to form topping for fritters.

Line a baking sheet with a paper towel and set next to the stove so you’re ready to drain your fritters. Place the cinnamon sugar plate next to the baking sheet so that you can immediately coat them. Now you’re ready to fry!

Using an ice cream scoop, scoop enough batter to fill about half the scooper, drop the dough carefully in to the hot oil. Continue this until you have four or five fritters cooking. You don’t want to overcrowd your skillet. Let cook for a few minutes or until golden brown, then flip, cooking for another couple of minutes. Remove fritter with a slotted spoon and place on the paper towel lined baking sheet to drain the oil. Then roll immediately in the cinnamon sugar. Transfer to another plate. Continue this process until you’ve used up all the batter.

Now you just have to try to not eat them all in one sitting!

Recipe adapted from A Cozy Kitchen

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I chose so. Nor was I under any obligation to write a positive review.

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{ 21 comments… read them below or add one }

1 Emily @ Life on Food July 16, 2012 at 5:37 am

Yep, that is a great idea. I want a mini vacation in my kitchen with some hot coconut oil. These look delightfully wonderful.

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2 Rachel {Studio Cuisine} July 16, 2012 at 6:15 am

LOVE Tropical Traditions! Their coconut oil is the only kind I use! These babies look aaaaamazing. May just have to put a dent in one of my 3 giant jars of coconut oil to make them!

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3 Anita at Hungry Couple July 16, 2012 at 6:19 am

I’ve never tried coconut oil but I know that I would have zero willpower around these fritters. They look so good!

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4 Jennie @themessybakerblog July 16, 2012 at 6:26 am

I would have thrown self control out the window for these little fritters, too. They look so inviting with their soft center and sugary exterior. Now I want to eat these all weekend and not do any laundry or dishes.

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5 Colleen, The Smart Cookie Cook July 16, 2012 at 7:01 am

Ohhh I haven’t had breakfast yet this morning and I am drooling over this! I love love love that you fried them in coconut oil. I can only imagine how enticing that smelled cooking.

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6 Chung-Ah| Damn Delicious July 16, 2012 at 8:40 am

How funn! I really wish I had this for breakfast today!

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7 Steph July 17, 2012 at 10:40 am

They’re so EASY to make!! Lireally 15-20 minutes!

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8 Erin July 16, 2012 at 8:43 am

Yum I love fritters!

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9 Liz @ Tip Top Shape July 16, 2012 at 9:23 am

Um….these look insanely good!!!

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10 Christina @ Sweet Pea's Kitchen July 16, 2012 at 10:10 am

Oh yeah…these look sooo delicious! I love that it uses coconut oil! :)

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11 natalie@thesweetslife July 16, 2012 at 11:05 am

wow these look and sound incredible!

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12 RavieNomNoms July 16, 2012 at 11:55 am

OH MY! Dangerous deliciousness right there!

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13 Ryan @ Spicy Richmond July 16, 2012 at 3:56 pm

I’ve been looking for ways to use some coconut oil other than just eating a spoonful. I need these in my life STAT!

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14 Steph July 17, 2012 at 10:35 am

Eating coconut oil by the spoon? What the what?!!!

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15 Paula @ Vintage Kitchen Notes July 17, 2012 at 8:26 am

And just like that, one by one, they were all gone… that will happen when I make these! Ricotta and blueberries fried in coconut oil..if you take out the word fried you can say they´re healthy, jaja
Fantastic!

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16 Steph July 17, 2012 at 10:24 am

It was like the best magic trick ever!

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17 Jessica@AKitchenAddiction July 17, 2012 at 8:54 am

I would love these for breakfast!!

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18 Erin @ Dinners, Dishes, and Desserts July 18, 2012 at 6:36 pm

I love coconut oil, these little guys look incredible!

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19 Happy When Not Hungry July 18, 2012 at 7:16 pm

These look awesome! I could eat the entire batch.

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20 Javelin Warrior July 19, 2012 at 10:19 pm

On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and I’m happy to be following along with your creations…

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21 michele March 3, 2013 at 7:49 am

Pretty sure I’m having a FOODGASM right now! I can not wait to make these. Thank you for sharing this with us!!

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