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Dessert

Blackberry Fritters

Fried batter-coated blackberries served warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Blackberry Fritters

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix the blackberries with the flour to coat them.

  2. Add enough water to the flour to create a batter.

Fry and serve

  1. Heat oil in a deep pan over medium‑high heat.

  2. Drop tablespoonfuls of the batter with blackberries into the hot oil.

  3. Fry until golden brown, then remove and drain on paper towels.

  4. Serve warm with sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blackberries
Provide fruit flavour and juicy pockets inside the fried batter.
All-purpose flour
Forms the batter that coats the berries and sets into a crisp, golden shell when fried.
Oil
Conducts heat to cook the batter quickly and brown its surface.

The step that matters

Frying the batter in hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of crisping. If it is too hot, the outside browns before the inside cooks. Steady medium‑high heat gives a crisp, golden exterior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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