How to Make Fritters
If you’ve ever wondered what to do with your leftover dough scraps, this is the answer! There’s no need to throw away that excess risen yeast donut dough. Read on, to learn how to make fritters in just about any flavor you can imagine!
Happy Hump Day everyone! How’s your week going? Whatever the answer, I know one thing that would most definitely make it better, and that’s DONUTS!
Right? So, earlier this week I showed you my absolute favorite donut ever, and I also promised you a great hack for what to do with the leftover dough scraps. Here it is!
Fritters, man! They’re so easy it’s kind of a no-brainer. Like, you’ve got all this leftover dough, the oil is already hot… duh!
Check your fridge and fruit basket and see what you’ve got on hand. Apples or applesauce? That’ll work. Bananas? Check. Lemon curd? Why not?! Really just about anything you’ve got will work. I happened to have a lot of homemade raspberry preserves left over from when I made Linzer cookies, so I just went ahead with that and it was perfection.
Gather up all the dough scraps into a pile, and just add around 1/4 cup of whatever fruit you’re into. Then chop it all up together so you’ve got little bits of dough with lots of yummy fruit surrounding every bit and holding it all together. I like to use a dough scraper (aka bench knife) for this, but really any kind of knife will do.
Once you’ve got that, then just divide it into equal patty shapes and fry them up in hot oil!
After the fritters are GBD (golden brown and delish), drain them on paper towels and bathe them in glaze. You can just do a plain (powdered sugar + milk) glaze, or fancy it up with more fruit, vanilla, or whatever your imagination can dream up.
Now that’s what I call taking leftovers to the next level! What do you think?
This post contains affiliate sales links.
- Gather the dough scraps into a pile and top with jam, preserves, or applesauce.
- Use a dough scraper/bench knife to chop the dough into smaller bits and disperse the fruit evenly throughout.
- Divide the mixture into equal portions, shaping into patties.
- Place the patties on a parchment-lined baking sheet, and cover loosely with plastic wrap. Allow to proof for about 1-hour.
- Pour oil into a wide pot, to a depth of 3-4 inches.
- Clip a candy thermometer to the side of the pot, and bring the oil to a temperature of 350-375 degrees F.
- Fry the fritters, 3 at a time, until puffed and golden. (Be sure to keep an eye on the oil temperature, and adjust heat accordingly.) Drain on paper towels.
- Stir the powdered sugar, jam, and milk together in a small bowl until smooth.
- Spoon/spread the glaze over the warm fritters.