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Strawberry Fritters with Strawberry Glaze Recipe

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4.3 from 10 reviews

Delight in these homemade Strawberry Fritters featuring a luscious strawberry filling enveloped in a tender, yeast-leavened dough, fried to a perfect golden crisp and topped with a sweet strawberry glaze. This recipe offers a delicious treat combining fruity freshness with indulgent textures, ideal for breakfast, brunch, or dessert.

  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings

Ingredients

Strawberry Filling

  • 3 cups quartered fresh strawberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • Pinch fine sea salt
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Fritter Dough

  • 3 cups all-purpose flour (plus extra for rolling out and dusting)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 3/4 cup whole milk (warmed to 110-115°F)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 tablespoons unsalted butter (room temperature)

For Frying

  • Neutral oil for frying (such as canola or vegetable oil)

Strawberry Glaze

  • 2 cups powdered sugar
  • 2 tablespoons dried strawberry powder
  • 5 tablespoons room temperature water

Instructions

  1. Make the Strawberry Filling: In a small saucepan, combine the quartered strawberries, granulated sugar, lemon juice, and a pinch of fine sea salt. Cook over medium-low heat, stirring occasionally, for 35 to 40 minutes until the strawberries break down and the mixture turns dark red and jammy.
  2. Thicken the Filling: Stir together cornstarch and water in a small bowl to make a slurry. Add the slurry to the cooked strawberries and cook for an additional 2 to 3 minutes until the filling thickens and holds its shape without any visible liquid. Transfer the filling to a shallow bowl and refrigerate until completely cooled and spreadable.
  3. Prepare the Dough: In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Add the warmed whole milk, whole egg, and egg yolk. Using a dough hook, knead on low speed until a rough dough forms, about 3 minutes.
  4. Add Butter and Knead: With the mixer running on low, add the unsalted butter half a tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 5 to 7 minutes until the dough becomes smooth and elastic.
  5. Let Dough Rise: Shape the dough into a ball, place it in the mixing bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
  6. Shape and Fill the Dough: Preheat oil to 365°F (185°C) in a heavy-bottomed pot and prepare two baking sheets lined with wire racks and parchment paper squares. Roll the risen dough on a lightly floured surface into a 15 by 13-inch rectangle. Spread the cooled strawberry filling evenly over the surface and sprinkle 1 1/2 tablespoons of flour on top.
  7. Form the Fritters: Roll the dough from the long side into a log. Cut the log diagonally into 1/2 to 1 inch strips, then cut in the opposite direction to create small dough pieces. Sprinkle with flour, gather into a rough log, and cut into 8 equal portions. Form each portion into a 1/2-inch-thick disc on parchment paper using flour to prevent sticking.
  8. Fry the Fritters: Fry one fritter at a time in oil heated to 365°F (185°C), maintaining temperature between 355–365°F (180–185°C). Using a slotted spoon, lift the fritter with parchment paper, gently peel the paper off, and lower the fritter into the hot oil. Fry 1 1/2 to 2 minutes per side until deep golden brown. Transfer to wire racks to drain and cool. Repeat with remaining fritters.
  9. Make the Strawberry Glaze: In a bowl, whisk powdered sugar, dried strawberry powder, and water until smooth.
  10. Glaze the Fritters: Dip the tops of the fried fritters into the strawberry glaze, allowing excess to drip off. Return to the wire rack and let the glaze set before serving.

Notes

  • Ensure the strawberry filling is completely cooled before assembling the fritters to prevent dough from becoming soggy.
  • Use a candy or deep-fry thermometer to maintain a consistent oil temperature for best frying results.
  • Extra flour is needed for dusting the dough to prevent sticking during rolling and shaping.
  • Dried strawberry powder for the glaze can be found at specialty food stores or substituted with freeze-dried strawberry powder for authentic flavor.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes frying plus 40 minutes cooking filling
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/strawberry-fritters-with-strawberry-glaze-recipe/