Strawberry Fritters

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These strawberry fritters are packed with juicy strawberries, fried until golden brown, and finished with a delicate strawberry glaze that melts into every bite. Crisp around the edges with a tender center, they're the perfect treat for strawberry season.

Ingredients

For the 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

For the Dough

3 cups all-purpose flour (Plus extra for rolling out and dusting) *See notes below for measuring.*
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
Neutral oil for frying like canola or vegetable

For the Strawberry Glaze

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

US Customary - Metric

Instructions

Make the strawberry Filling

In a small saucepan, combine the strawberries, sugar, lemon juice, and salt. Cook over medium-low heat, stirring occasionally, for 35–40 minutes, or until the berries have broken down and the mixture is dark red, really thick, and jammy.
In a small bowl, stir together the cornstarch and water to make a slurry. Add it to the strawberries and cook for 2–3 minutes longer, or until the filling is thick enough to hold its shape when dragged with a spatula, with no visible liquid pooling in the pan.
Transfer the filling to a shallow bowl and refrigerate until completely cooled. The strawberry filling must be completely cold before assembling the fritters. After cooling, it should be thick and spreadable.

Make the Fritter Dough

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
Add the warm milk, egg, and egg yolk. Using the dough hook, knead on low speed until a rough dough forms, about 3 minutes.
With the mixer running on low speed, add the butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
Once all of the butter has been added, continue kneading for 5-7 minutes, or until the dough is smooth and elastic.
Shape the dough into a ball and place it back in the mixing bowl. Cover and let rise in a warm place until doubled in size, about 1–2 hours.

Assemble & Fry the Fritters

Begin heating 2–3 inches of oil in a heavy-bottomed pot to 365°F (185°C). Line two baking sheets with wire racks. Cut out 8 squares of parchment paper, roughly 5x4 inches. Set aside.
Turn the risen dough onto a lightly floured surface and roll it into a 15×13-inch rectangle.
Spread the cooled strawberry filling into an even layer across the surface, then sprinkle 1 1/2 tablespoons of flour over it.
Starting from the long side, roll the dough into a log.
Using a bench scraper or a sharp knife, cut the log diagonally into 1/2- to 1-inch strips. Cut across the strips in the opposite direction to create small pieces of dough.
Sprinkle the dough pieces with another tablespoon of flour, then gently gather them back into a rough log shape.
Cut the log into 8 equal portions. Working with one portion at a time, gently bring the dough pieces together, sprinkle the top with flour, then flip it, flour-side down, onto a square of parchment paper. Sprinkle the top with a bit more flour, then press it into a 1/2-inch-thick disc. Set aside.
When the oil reaches 365°F (185°C), fry one fritter at a time, maintaining an oil temperature between 355–365°F (180–185°C).
Using a skimmer slotted spoon, flip the fritter, parchment side up, into the spoon, gently peel the parchment paper off, then lower the fritter into the oil.
Fry for 1 1/2–2 minutes per side, or until deep golden brown.
Transfer the fritter to the prepared wire rack and repeat with the remaining fritters.

Make the Strawberry Glaze

In a medium bowl, whisk together the powdered sugar, strawberry powder, and water until smooth.
Dip the tops of the fritters into the glaze, allowing any excess to drip off. Return them to the wire rack and let the glaze set before serving.

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Storage: Fritters are best enjoyed the day they are made, but leftovers can be stored overnight. Arrange them in a single layer on a wire rack or baking sheet and cover very loosely with foil or a lid set slightly ajar. Avoid storing them in an airtight container, as trapped moisture will cause them to become soft and soggy.