3 Ingredient Blueberry Fritters (No Yeast or Eggs)

These blueberry fritters are soft and fluffy. The fritters need just 3 ingredients for the dough and don’t require any eggs or yeast. The dough comes together in just a few minutes. It is a quick and easy recipe for making fritters that taste just as good as traditional ones.

With blueberries in season and the summer county fair about to start, I wanted to share an easy recipe for blueberry fritters. This recipe doesn’t require as much prep time as traditional fritters, but the fritters still come out soft and fluffy.

Ingredients

• Vanilla Yogurt
• Self-Rising Flour
• Blueberries

Vanilla yogurt: Vanilla yogurt gives the fritters a little sweetness and adds vanilla flavor to the dough.

Self-rising flour: Self-rising flour is a flour blend that already has a leavening agent added to it. Self-rising flour is great for making breads, fritters, biscuits and other doughs without using yeast.

Blueberries: I recommend using fresh blueberries for the batter. Frozen blueberries contain more moisture and water and the water from frozen blueberries will make the oil more unstable when you fry them.

These are the 3 ingredients needed to make the blueberry fritters. You will also need oil to fry them in if you plan on frying them. The fritters can be baked or cooked in the air fryer, but I do recommend frying if you want them to have the texture of traditional fritters.

How to Make Blueberry Fritters

• The yogurt and flour are first mixed together until you have a wet dough. The blueberries are then stirred in.
• If frying the fritters, add about 2 inches of oil to a deep skillet or pot meant for frying and bring to 350°F.
• Add 1/3 cup of dough into the hot oil, doing your best to spread the dough out as you add it into the oil so that it forms a wide circle.
• Cook a few minutes on each side until golden brown and fully cooked.
• Transfer the fritters to a wire rack to finish cooling.
• If desired, you can coat the fritters in glaze before serving.

Texture

The fritters are soft and fluffy just like traditional fritters. If you decide to bake them, they will have a more bread-like texture rather than a light and soft donut/fritter texture.

Expert Tips

• You can make a homemade self-rising flour at home if you don’t have self-rising flour on hand. I share my homemade self-rising flour in the recipe notes section.
• Try your best to keep the blueberries folded inside the dough. If the blueberries are mainly on the outside of the dough, the high water content in the blueberries will cause the oil to be unstable and splatter more. More oil also gets into the fritters which can make them oily.
• You can halve this recipe if you need less fritters. You can also make the fritters smaller if you prefer more bite-sized fritters.

More Fritter Recipes

• 3 Ingredient Apple Fritters
• 2 Ingredient Pumpkin Pie Fritters
• 2 Ingredient Mashed Potato Fritters

3 Ingredient Blueberry Fritters

Servings: 12 fritters

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: Breakfast, Dessert, Snack

Cuisine: American

These soft and fluffy fritters don't require any yeast. The dough is just 3 ingredients and ready in just a few minutes.

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Ingredients

• 2 cups (494 g) vanilla whole milk yogurt
• 2 cups (260 g) self-rising flour see note before starting
• 1 cup (150 g) fresh blueberries
• canola oil or avocado oil for frying

Instructions

• Add 2 inches of oil to a medium saucepan or pot. Bring to medium heat (350°F/177°C)
• In a large mixing bowl, combine yogurt and self-rising flour and mix with a spatula until you have no clumps of flour. The mixture should look like a thick batter. Fold in blueberries, making sure they are covered in batter.
• When oil is ready, measure 1/3 cup of batter and add to the hot oil. You will need to use a spoon or small spatula to help release the batter from the cup because it is thick. Try to release the batter in a way so that it spreads out. I drew a circle pattern as I released the batter. Repeat with the remaining batter, frying in small batches so that the pot does not get overcrowded and the oil temperature does not drop too much. I do about 2 fritters at a time. Try to maintain a constant 350°F when cooking the fritters. If the oil temperature gets too low the fritters won’t fry well.
• Fry the fritters for a few minutes, flipping halfway, until they are dark golden brown on both sides and fully cooked. Mine took around 5 minutes. Remove finished fritters from oil and place onto a wire rack to cool.
• Allow fritters to cool slightly before serving. Fritters are best enjoyed while still warm. You can also add a glaze before serving. Store any uneaten fritters in an airtight container in the fridge or freezer.

Notes

• Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
• Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these fritters.
• I made these with Gold Medal self-rising flour*
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• The fritters can be baked but the texture will not be the same. They will be more like bread if you bake them.
• Optional glaze: If you want to dip or drizzle glaze on the fritters, this is the glaze recipe I used.
  • 3 cups powdered sugar
  • 6 tbsp milk
  • Combine powdered sugar and milk in a medium bowl. Whisk until smooth. The glaze should be a thin enough consistency so that you can drizzle over the fritters. If your glaze is too thick, you can add a splash more of milk. If it’s too thin, you can add a little more powdered sugar.
  • Dip the surface of the fritters in the glaze or use a spoon to cover the surface of the fritters in glaze. Transfer fritters to a wire rack to let the glaze set.
  • This recipe makes enough glaze to fully cover all of the fritters. You don't need to use it all. You can also halve the recipe if you want to just drizzle a little glaze on top of each fritter.
• Nutrition estimate is for the fritter batter only and does not include optional glaze or oil absorbed by the fritters during frying. It is very difficult to determine the amount of oil absorbed during frying so I am unable to provide that information.

Nutrition

Serving: 1fritter, Calories: 111kcal, Carbohydrates: 24g, Protein: 3g, Fat: 0.3g, Saturated Fat: 0.2g, Sodium: 250mg, Fiber: 0.5g, Sugar: 6g, NET CARBS: 24

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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