This recipe is from FLAVOUR: EAT WHAT YOU LOVE by RUBY TANDOH
These fritters don’t have the flashy good looks of glazed ring doughnuts, but I think there’s something really endearing about their messiness, translucent with a butter glaze and mottled indigo with stains of bright blueberry juice. And because shaping is as simple as patting the dough flat and cutting it into rectangles, there’s no fussy rolling out or pricey pastry cutters required.
250g plain flour
50g caster sugar
2½ teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
Pinch of nutmeg
2 large eggs
Zest of 1 lemon
1–1.5 litres oil
250g icing sugar
1½ teaspoons vanilla extract
50g unsalted butter, melted
Stir together the flour, sugar, baking powder, bicarbonate of soda, salt, nutmeg and blueberries in a large bowl. Whisk together the eggs, milk and lemon zest in a separate jug or bowl, then pour into the dry ingredients. Gently stir together to get a rough, sticky dough, adding a splash more milk if necessary.
Pour the oil into a heavy-based pan, taking care not to fill the pan more than two-thirds full, and heat to 180°C. Monitor the temperature using a sugar thermometer, and don’t leave the oil unattended. While the oil heats, prepare the glaze: stir together the icing sugar and water followed by the vanilla extract and melted butter.
Pat out the fritter dough on a well-floured surface until the dough is no thicker than the depth of the blueberries. It’ll be quite wet and sticky, but that’s exactly how it needs to be to rise well as it fries. Cut into 12 rectangles, re-rolling any scraps if necessary.
Fry in batches, taking care not to overcrowd the pan, for 1½–2 minutes on each side. Pat the doughnuts dry on a couple of sheets of kitchen paper then immediately dunk in the glaze. Let any excess glaze drip off and leave the fritter doughnuts to cool on a wire rack. Enjoy soon after cooking.