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“In ' Heirloom Baking with the Brass Sisters'. Circa 1930s”
12 to 14 fritters

Ingredients Nutrition


  1. Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel.
  2. Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine.
  3. Add flour and mix to make a smooth batter; let stand at least 30 minutes.
  4. Mix strawberries into batter.
  5. Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer).
  6. Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time.
  7. Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon.
  8. Remove fritters when golden brown and place on prepared rack to drain.
  9. Cover tops of fritters with additional paper towels.
  10. Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar).
  11. Serve 3 or 4 fritters on a plate.
  12. Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.

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