Blueberry Fritters

These bite-sized blueberry fritters are so delicious!

I’ve made them healthier with the addition of wholemeal flour and olive margarine. I’ve also reduced the amount of sugar in the recipe so they’re not as sweet.

They can be stored in an airtight container for a few days or will keep in the freezer for 3 months.

Blueberry Fritters

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Servings 20
Calories 108 kcal

Ingredients
  

  • 100 g fresh or frozen Blueberries
  • 200 g wholemeal flour
  • 50 g granulated sugar
  • 2 tsp baking powder
  • 1 large egg
  • 80 g olive margarine
  • 1 tsp vanilla
  • 160 g whole milk natural yogurt
  • Rapeseed oil for frying

Instructions
 

  • In a food mixer, beat together the margarine and sugar until lighter in colour and fluffy.
  • Add the egg, vanilla and yogurt and beat until all the ingredients are well combined.
  • Combine the flour and the baking powder and then gradually add them a tablespoon at a time to the mixer.
  • Stop the mixer as soon as the ingredients are combined to prevent over mixing and add the blueberries, fold in with a spoon.
  • Add a little oil to a frying pan and heat.
  • Add tea spoons of the mixture into the hot oil, leaving a gap between them so that they don’t join together.
  • Fry for 2-3 minutes or until golden brown then flip to cook the other side.
  • To test to see if the fritter is cooked, insert a toothpick or cocktail stick in its center. If the mixture sticks to the toothpick, cook it a little bit longer.
  • Transfer to a piece of kitchen roll to absorb excess oil then on to a cooling rack.

Notes

Nutrition per Fritter: 108 Kcal and 7 Fat (g)
Any allergens present: gluten, eggs, milk
Age suitability: toddler
Keyword blueberry fritters

With thanks to Maria Pavlidou for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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