Blueberry Risotto Fritters with Blueberry-ginger Sauce

Blueberry Risotto Fritters with Blueberry-Ginger Sauce

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Blueberry Risotto Fritters Ingredients

  • 1⁄4 cup arborio rice
  • Salt as needed
  • 1 cup milk
  • 1 envelope (1⁄4 ounce) yeast, dry
  • 1-1⁄3 cups flour, unsifted all-purpose
  • Sugar as needed
  • 1⁄2 cup blueberries
  • 1⁄4 teaspoon cinnamon, ground
  • 1⁄16 teaspoon cardamom, ground
  • Vegetable oil as needed

Blueberry Ginger Sauce Ingredients

  • 1⁄2 cup sugar
  • 1-1⁄2 tablespoons fresh ginger, peeled and grated
  • 4 cups blueberries
  • Vanilla ice cream or gelato as needed


  1. In a small pan over high heat, bring 1 cup water to a boil
  2. Stir in rice and 18 teaspoon salt
  3. Cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes
  4. Drain rice and set aside to cool
  5. Meanwhile, in a small pan over low heat, heat the milk until bubbles form at the edge
  6. Set aside to cool to 100° to 110° F
  7. When cooled, sprinkle yeast over milk and allow to soften for 5 minutes, then whisk until combined
  8. In a medium bowl, combine flour, 1 tablespoon sugar and ½ teaspoon salt
  9. Add yeast mixture and stir until smooth
  10. Fold in rice and blueberries, cover, and set aside in a warm place until mixture doubles in size, about 30 minutes
  11. Combine ½ cup sugar with the cinnamon, cardamom, and 116 teaspoon salt
  12. Set aside
  13. Prepare the Blueberry Ginger Sauce: In a small pan over high heat, stir 23 cup water, ½ cup sugar and fresh ginger
  14. Bring to a boil and cook 1 minute
  15. In a large bowl, place 4 cups fresh blueberries and pour the hot ginger syrup over and stir to combine
  16. Set aside
  17. Just before serving, in a medium pan, over medium-high heat, bring 3 inches vegetable oil to 375° F
  18. Make fritters by dropping 3 to 5 heaping tablespoons of the dough at a time into the hot oil and fry until golden on one side
  19. Turn fritters and fry until golden on the other side, about 5 minutes in all
  20. Remove fritters to paper towels with a slotted spoon to drain
  21. Repeat with remaining dough to make about 30 fritters
  22. To serve, toss warm fritters in the sugar and spice mixture
  23. Arrange 4 fritters on a dessert plate
  24. Place another fritter on top of them
  25. Add a scoop of ice cream and top with Blueberry Ginger Sauce

About This Recipe

Recipe by Pastry Chef Rebecca Masson The Red Cat, New York, NY

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