Fresh Blackberry Fritters with Whipped Lemon Ricotta

Chef and co-owner of the “Grub” restaurant, Betty Fraser brings the taste of summer with crispy and crunchy fruit filled blackberry fritters.

Fritter Dry Ingredients

  • 1 ½ cups all-purpose flour, sifted
  • ½ cup of sugar
  • 2 t baking powder
  • 1 T salt
  • 1 ½ T each: ground cinnamon, ground ginger

Fritter Wet Ingredients

  • 2/3 cup whole milk
  • 2 large eggs, beaten
  • 1 T vegetable oil
  • 1 vanilla bean, seeds only
  • ½ T vanilla
  • Zest of 1 orange
  • At the end add: 3 cups of fresh blackberries

Fritter Glaze Ingredients

  • 4 cups powdered sugar
  • ¼ cup of orange juice

Whipped Lemon Ricotta Ingredients

  • 1 cup of heavy cream
  • ½ cup powdered sugar
  • 1 t lemon extract
  • 2 cups of whole milk ricotta cheese, drained
  • Zest of 1 lemon

Fresh Blackberry Fritters with Whipped Lemon Ricotta - Home & Family


1. In a chilled bowl, whip heavy cream with powdered sugar and lemon extract to soft peaks. Add ricotta and lemon zest and blend together until all incorporated. Cover and refrigerate.

2. Sift all dry ingredients together in one bowl. Mix all wet ingredients in another bowl. When well blended, gently mix the dry ingredients into the wet. When blended, fold in the fresh blackberries (if the berries burst, don’t worry, this will add a beautiful color to the batter.)

TIP: You can use boysenberries, any other berries, or a combination of them all, but if you’re adding strawberries, cut them down to around the same size as the other berries for nice texture.

TIP: Mix the glaze ingredients into a separate bowl and have it near your paper lined sheet tray.

3. If you don’t have a candy thermometer, just drop a very small amount of batter into the hot oil and if it starts to bubble it’s ready. If it doesn’t bubble, don’t add the batter because your fritters will be greasy. TIP: If the batter burns quickly, turn the heat down and wait about 5 minutes for the temp of your oil to drop…you don’t want the outside to burn and the inside to be raw.

4. With a small ice cream scoop, gently drop fritter batter into hot oil…be careful! If you don’t have a small ice cream scoop, use two large spoons; scoop with one, and spoon batter into the hot oil with the other. You can probably fry 5 or 6 at a time depending on the size of the pot you’re frying in, but don’t overcrowd the pot. You want to be able to move them around, so all sides are equally fried. When the bubbles around the fritter start to subside, this is when the fritter is done. With a spider or slotted spoon, remove the cooked fritters and place them in your paper lined sheet tray to remove some of the excess oil. Then immediately place them into the glaze to coat and remove to a parchment paper lined tray. Let the oil come back up to temperature and continue the process with the remaining batter.

5. When finished with all fritters, serve with chilled whipped lemon ricotta.

TIP: If you open a fritter and it hasn’t cooked all the way through, place them in a 325-degree preheated oven, uncovered for about 5 – 10 minutes to complete the cooking process.

TIP: Use berries in the summer, apples and pears in the winter.

TIP: You can make savory fritters, by omitting the sugar and the glaze and switching out the fruit for things like cooked spinach, cooked mushrooms, swiss cheese. Helpful hint

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