I know. Please don’t lecture me.
I know.
I could wax poetic for 14 pages about why I haven’t been blogging.
I’m busy, okay? Can we just leave it at that?
Good.
Let’s move on.
I believe one of the last times I blogged something for ya’ll, it had to do with donuts.
Ahh…yes. Donuts.
Big, ugly, Old Fashioneds.
I believe I also spent sometime complaining about donut holes.
It’s true. Don’t like ‘em. Don’t know why, just don’t.
Well, I do know why…they annoy me. They take up space in the fryer. Valuable space – space that I could be using to fry big, ugly Old Fashioneds.
And sometimes they don’t flip themselves, and then end up burnt. More annoyance.
But…there is another small member of the donut family that I am in super-love with…
The Fritter.
Yes.
It’s easy to understand why I love the fritter:
1. They’re small. Small means you can eat more.
2. They’re easy. Stir the batter, drop into the fryer. Done and done.
3. The varieties are endless. And I know this because I’m constantly making new fritters.
I discovered fritters when I started making apple fritters for the bakery. I sort of made them on a whim - I didn’t even realize they would be good until I ate one with my first customer…then couldn’t decide if I wanted to sell them all or eat them all.
So now, I’m in the fritter world…and let me tell you, it’s a good world to be in.
I decided that I wanted to share my fritter love with ya’ll…in the most awesome way.
Red Velvet Fritters.
Yep.
Not exactly a new concept…but a good one that bears repeating.
3 cups flour, 1 1/4 cups sugar, 1 1/2 tbsp baking powder, 1 1/4 cups buttermilk, 6 tbsp melted butter, 2 tbsp cocoa powder, 3 eggs, 1 egg yolk, 1 tbsp vanilla and 1/2 of a big bottle of red food coloring.
Mix the dry, then the wet…
Then mix all together…
I covered and refrigerated for a few hours…Everyone seems to work together better when nice and cool.
Now we can heat the fryer to 375 and get out our trusty small scoop…
You can use two spoons, or a large scoop – whatever ya got.
Now we scoop and drop into the hot fat.
They sink, then float.
After a few minutes, they may flip themselves over. Or they may not.
They’re kinda finicky about that. 
I did about 10 at once. Plenty of room in my fryer, but don’t overcrowd your pan if you’re doing this on the stove…it will bring the temp down and you’ll have greasy fritters.
Just a few minutes, then pull them out to drain.
Aren’t they the cutest?
You know what’s missing, right?
Oh yeah. Frosting.
The thorn in the side of my Weight Watchers Leader.
This is just some cream cheese frosting that I watered down to make it drizzle.
Seriously, what could be better than this?
This will be perfect for the boys’ after school snack.
My friend Amber made these for the boys:
Aren’t they cute? She calls them Mug Rugs.
They are backed with a nice, soft flannel.
She customized them for the boys: DJ favorite color is blue and Joey’s is red.
DJ instantly recognized his: “That’s mine because it’s blue and blue is my favorite color so can I have it?”
Sure, Son. How about with a Red Velvet Fritter on it?
Cute, right?
These would be perfect to take to the park – and not have to worry about setting food on a dirty picnic table.
And they’re machine washable!
You can find out more info about Amber’s Mug Rugs and all her other cute stuff at her Facebook Page
“Like” her, while you’re there!
And go to bed tonight and dream about the Red Velvet Fritters…
Because they’ll be dreaming about you.
Red Velvet Fritters
3 cups flour
1 1/2 tbsp bakign powder
1 1/4 cups sugar
2 tbsp cocoa powder
3 eggs
1 egg yolk
6 tbsp melted butter
1 1/4 cups buttermilk
1/2 large bottle Red Food coloring
Whisk together dry ingredients in a bowl. In another bowl, mix together wet ingredients. Combine bowls and mix until just combined. Refrigerate 2 hours.
Heat fryer to 375. With small scoop, scoop out batter and drop into fryer. Allow to fry for 2 minutes, flip the fritters if they do not flip themselves. Drain on wire rack or paper towels.
Drizzle with cream cheese frosting.
