Native Connecticut Strawberry Fritters

NBC Connecticut

This recipe makes about 18 fritters.


  • 2 Cups All Purpose Flour
  • ½ Cup Granulated Sugar
  • 2 tsp. Baking Powder
  • ½ tsp. Salt
  • 2 Eggs
  • ¾ Cup Milk
  • 1 tsp. Vanilla Extract
  • 1 ¼ Cups Diced Strawberries
  • As Needed Canola Oil for frying
  • As Needed Powdered Sugar to coat fritters after frying


  • Sift together the first 4 ingredients into large bowl.
  •  In separate bowl, whisk together the eggs, milk, and vanilla extract. Now, pour the egg mixture into the flour mixture and whisk gently just to combine. 
  • Cover and let batter chill for 30 minutes. Meanwhile hull and dice your strawberries.
  • Remove the batter from the refrigerator and gently stir in the strawberries. To fry the fritters, heat a pot no more than halfway filled with canola oil to 350ºf. Drop the batter into the oil in tablespoons, allowing space between each. Fry in small batches of only 3 fritters at a time for about 2 minutes, turning occasionally until medium golden brown.
  •  Drain briefly and coat with powdered sugar. Enjoy!

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