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Strawberry Fritters with Strawberry Glaze Recipe

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4.2 from 233 reviews

These Strawberry Fritters are a delightful treat featuring a sweet and tangy strawberry filling encased in a tender, yeast-leavened dough, fried to a golden perfection, and finished with a luscious strawberry glaze. Perfect for breakfast, brunch, or an indulgent snack, they combine the fresh flavors of ripe strawberries with a light, fluffy texture and a sugary, fruity finish.

  • 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 (like canola or vegetable oil), about 2-3 inches deep

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 quartered fresh strawberries, granulated sugar, fresh lemon juice, and a pinch of fine sea salt. Cook over medium-low heat, stirring occasionally, for 35–40 minutes until the berries break down and the mixture turns dark red and jammy. Stir a slurry made from cornstarch and water into the mixture and cook for an additional 2–3 minutes until thickened and no liquid pools remain. Transfer to a shallow bowl and refrigerate until completely cooled to a thick, spreadable consistency.
  2. Make the Fritter Dough: In a stand mixer bowl, mix all-purpose flour, granulated sugar, instant yeast, and salt. Add warmed whole milk, egg, and egg yolk, then knead on low speed using the dough hook for about 3 minutes until a rough dough forms. Gradually add unsalted butter in 1/2 tablespoon increments, allowing each addition to incorporate fully, then continue kneading for 5–7 minutes until the dough becomes smooth and elastic. Shape into a ball, place back in the bowl, cover, and let it rise in a warm place until doubled in size, about 1–2 hours.
  3. Assemble & Fry the Fritters: Heat 2–3 inches of neutral oil in a heavy-bottomed pot to 365°F (185°C). Line baking sheets with wire racks and prepare parchment paper squares (about 5×4 inches). Turn the risen dough onto a lightly floured surface and roll into a 15×13-inch rectangle. Spread the cooled strawberry filling evenly over the dough and sprinkle 1 1/2 tablespoons of flour over the filling. Roll the dough tightly from the long side into a log. Cut the log diagonally into 1/2- to 1-inch strips, then cut across in the opposite direction to create small dough pieces. Sprinkle with flour, gather back into a rough log, and cut into 8 equal portions. Form each portion by bringing dough pieces together, flour the top, then press into 1/2-inch-thick discs onto parchment squares. When oil reaches 365°F, fry one fritter at a time, peeling off the parchment carefully as you lower them into the oil. Fry 1 1/2–2 minutes per side until deep golden brown. Drain on wire racks and repeat with remaining fritters.
  4. Make the Strawberry Glaze: In a medium bowl, whisk powdered sugar, dried strawberry powder, and water until smooth. Dip the tops of the warm fritters into the glaze, allow excess to drip off, and return to the wire rack to set before serving.

Notes

  • Measure flour by spooning it into the cup and leveling it off rather than scooping directly to prevent dense dough.
  • The strawberry filling must be completely cool before assembling to prevent dough from becoming soggy.
  • Maintain oil temperature between 355–365°F (180–185°C) during frying for best texture and even cooking.
  • You can substitute dried strawberry powder in the glaze with freeze-dried strawberry powder or omit it for a simple powdered sugar glaze.
  • Fritters are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in a warm oven before serving.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes frying plus 40 minutes cooking filling
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

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