- 2 cups flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 3 tablespoons butter, melted
- 1 cup fresh strawberries, chopped
- Oil, for frying
- 3 cups powdered sugar
- 5 tablespoons milk
- Combine all of the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
- Whisk the eggs until pale in color, about 1 minute. Then add in all of the liquid ingredients, vanilla, milk, and melted butter.
- Add the dry ingredients to the wet ingredients and gently mix together. You do not want to over mix the batter, if there are small lumps in the batter that is good. Add in the strawberries and gently fold them into the batter.
- Heat oil in a deep fryer, or in a large deep pot, to 375 degrees F. I used a simple kitchen thermometer. You can also test the oil by dropping a small bit of batter into the oil, if it bubbles up, rises and turns a golden color, your oil is hot enough.
- Drop in spoonfuls of batter into the oil, the smaller the better and the less likely they will be undercooked inside. Once the bottoms are a golden color, carefully flip the fritters over and fry until both sides are a golden brown color. Set them on a paper towel to absorb extra oil.
- Once all of the batter is fried, mix together the glaze ingredients. Add four tablespoons of milk at first, then keep adding milk one tablespoon at a time until the glaze is slightly stiff and a little runny, you do not want the glaze to be too runny or the fritters will be soggy, not crispy.
- Dip each fritter in the glaze and set on a rack or dish for the glaze to harden.
The strawberry fritters are best eaten the same day, if they even last that long. They can also be stored in the counter-top for a few days, treat them just like any other doughnut.