Just as all summer cooking is a little slower, simpler, and lazier (in the “just throw it all on the grill” kind of way), the fritter is a simplified variety of doughnut. No yeast involved - just baking powder, and the batter comes together quickly. As it fries, it becomes golden and lightly crunchy on the exterior, and soft and fluffy in the center. Loaded with kernels of sweet corn and juicy blueberries throughout, they get glazed with honey butter icing - a seriously dreamy treat. I like to think of it as the one true doughnut of summer.
I think these are so fun to make, and I especially loved eating them warm. The honey butter icing is special, and a recipe I think you’ll turn to again (a sweet biscuit? atop a scone? Drizzled over pumpkin bread?!? My brain’s all a twitter!)
I think there’s a few easy twists that would also be so tasty:
Tossed in cinnamon sugar, vanilla sugar, or powdered sugar.
Served warm with a scoop or two of vanilla ice cream.
Leave the fritters unglazed, then give them the strawberry shortcake treatment. Split them open, top with whipped cream and fresh blueberries.
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