Blueberry Fritters

Heat a frying pan with 2 inches of oil on medium heat.

In a medium sized bowl whisk together flour, baking powder, sugar, salt and spices.

Whisk egg yolks in a small bowl then stir them into the dry ingredients. Your batter will be thick at this point. Set aside.

In a small bowl using a mixer, beat egg whites and cream of tarter until medium peaks form (this is a crucial step). Fold your egg whites into the rest of your batter. Fold in the blueberries.

Drop batter by the tablespoon into your oil. Don’t crowd your pan—cook them in batches if needed. Flip after 4 minutes or until golden brown on the first side. Then continue to fry for another 3 minutes or until golden brown on the other side. Remove them from the pan using a spatula and drain on a paper towel. Repeat with the rest of the batter.

Dust with confectioners’ sugar and enjoy!

Notes: I had to fry mine in 3 batches because I used a smaller frying pan. I also had to add a little more oil in between batch 2 and 3.

Recipe adapted from King Arthur Flour.