2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 cup water
7/8 cup all-purpose flour, sifted
3 eggs
Frying fat
Sauce:
1 cup Karo blueberry syrup
3 tablespoons all-purpose flour
1 cup water
2 tablespoons heavy cream
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 cup water
7/8 cup all-purpose flour, sifted
3 eggs
Frying fat
Sauce:
1 cup Karo blueberry syrup
3 tablespoons all-purpose flour
1 cup water
2 tablespoons heavy cream
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
Melt the butter, sugar, lemon zest, and water in a saucepan
Bring to a boil, stirring occasionally
Add the flour all at once, beating vigorously
Cook until the mixture comes away from the sides
Remove from heat
Add one egg at a time, beating well after each addition, until the mixture is smooth and shiny
Heat the frying fat in a deep skillet or pot
Pour the mixture into the hot fat, measuring with a spoonful
Fry until golden brown, about 5 minutes
DRAIN
Prepare the following sauce:
Melt the Karo and flour in a saucepan
Add the water, stirring until smooth
Cook over medium heat until thickened, stirring occasionally
Add the heavy cream, butter, and vanilla extract, whisking well
Pour over the fritters and serve warm or chilled.
