2 cups Florida strawberries, diced
1 cup Florida orange juice
2 large eggs
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
Pinch of cardamom
Pinch of white pepper
½ cup sugar (for coating)
1 tablespoon cinnamon (for coating)
2 quarts (or more) oil, for frying
In a medium bowl toss sugar and cinnamon together and set aside.
To prepare the batter, combine flour, sugar, baking powder, salt, cinnamon, cardamom, ginger, and white pepper in a large bowl. Add the diced strawberries to the flour mixture and toss to combine. In a separate bowl whisk together the orange juice, vanilla, eggs and melted butter. Add dry ingredients (in 2 stages) to wet ingredients until fully combined. Set batter aside to rest for 10-15 minutes.
Meanwhile, add at least 2 inches oil to cast iron pan or Dutch oven and heat over medium-high heat until 350 degrees. Using an ice cream scoop (or other high heat safe spoon) drop mounds of batter into hot oil, being careful not to overcrowd pan. Allow to fry at least 6-8 minutes, flipping halfway through, or until golden brown. Transfer fritters to paper-towel lined baking sheet to drain any excess oil. Immediately toss in cinnamon-sugar mixture to coat. Serve warm.
Fresh tip: Seasonal fruit (Florida blueberries or mangoes) can be substituted if desired.
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