Oh hey…just me here! With a little breakfast treat for you.
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.
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.
And then I started acting like I was on vacation.
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.
…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.
Blueberry Breakfast Fritters
makes about 20 fritters, that you should eat immediately
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.