Cherry Fritters (30 Minute Dessert)

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Many baked goods use maraschino cherries, but these cherry fritters use only fresh ingredients, giving them an amazing flavor and texture. I fold sweet cherries into a simple batter and fry them until golden, creating a crisp exterior and a fluffy filling. A light vanilla glaze adds a nice touch of sweetness and I have dessert ready in just 30 minutes.

Glazed cherry fritters on a white plate with fresh cherries surrounding them.

Cherry fritters are another classic dessert that combines juicy fruit with a crispy pastry, similar to my vegan peach cobbler. For this recipe, I mix a simple batter with fresh cherries, fry spoonfuls until golden, and finish with a sweet vanilla glaze that does not detract from the main flavor.

This recipe had always kind of been on the back burner until one day I had a specific craving for my ricotta pie with dark chocolate and cherries. But I did not have the time or energy to make it, so I made these fritters instead, a drizzle of dark chocolate sauce, and a spoonful of vegan cashew ricotta. It satisfied my craving more than I expected, and I began to appreciate the fritters without any additional toppings.

I appreciate that this recipe highlights the natural flavors of fresh cherries, rather than treating them as a topping. Each fritter has small pieces of juicy fruit that add sweetness and color throughout the soft batter, ensuring a burst of flavor in every bite. As a mom and a nutritionist, I appreciate that these fritters serve as a quick, easy sweet treat for my kids while providing vitamin C, fiber, potassium, and antioxidants, thanks to the fresh fruit.

The frying technique is what allows these fritters to develop their great texture. A hot oil temperature cooks the batter quickly, forming a crisp outer layer while the inside stays soft and tender. I gently fold the cherries into the batter, keeping the pieces intact and ensuring even distribution.

After hearing about a famous bakery in Indiana selling over 250,000 of their deep-fried cherry fritters, or Cherry Thing-a-Lings, during their annual Presidents’ Day weekend in 2024, I knew I had to try my own healthier version that was available throughout the year.

There is a saying about cherry fritters along the lines of “Uglier is better”. Meaning the best-tasting ones are usually lumpy and misshapen. In this house, everyone wants the “ugliest” one. I recommend making a delicious and deliberately ill-formed batch of cherry fritters.

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🥘 Ingredients

I use a few basic ingredients along with fresh cherries to create these gorgeously golden cherry fritters. This is exactly what I use:

All-purpose flour: I use flour to give my batter stability, allowing my fritters to hold their shape while frying.

Baking powder: Baking powder helps the batter rise slightly, making the fritters light and airy.

Sugar: I add a bit of sugar to balance the natural tartness of the fresh cherries.

Eggs: They bind the ingredients and enrich the batter.

Milk: For some added moisture, I use milk to keep the fritters soft and tender inside.

Cherries: I use diced, pitted fresh cherries and gently fold them into the batter.

Butter: Melted butter helps achieve a golden exterior and adds a touch of richness.

Vanilla extract and cinnamon: These ingredients enhance the flavor and impart a sweet warmth to the fritters.

Oil: I use a light, neutral oil with a high smoke point to ensure the fritters cook well.

Glaze: I finish off the fritters with a simple glaze made of powdered sugar, cream, and vanilla.

🔪 How To Make

These cherry fritters come together quickly and easily, but yield tasty and impressive results. These are the steps I follow when making them:

Prepare the cherries: I roughly dice my washed and pitted cherries, and set them aside in a bowl.

Chopping the fresh cherries into small pieces with a sharp knife.

Make fritter batter: Then I place my milk, vanilla, egg, butter, flour, sugar, baking powder, cinnamon, and salt in a high-speed blender or food processor.

All the ingredients for the cherry fritter batter added to a blender before being mixed.

Blend until smooth: I blend until a smooth batter has formed, scraping down the sides to ensure all ingredients are combined.

Cherry fritter batter in a blender after being mixed together.

Add cherries: Then I transfer my batter into a large bowl, and gently fold my chopped cherries into the mixture.

Mixing fresh chopped cherries into the cherry fritter batter.

Prepare oil: I heat my oil in a heavy saucepan or Dutch oven over a medium heat and test a small drop of batter to check the temperature. If it starts to bubble, the oil is ready.
Add batter: Next, I carefully drop large spoonfuls of batter into the oil with a metal spoon or ice cream scoop. I fry as many as I can without overcrowding the pot. I keep an eye on them as the first batch should cook quickly.

Adding dollops of the cherry fritter dough into hot oil to fry them.

Fry until golden: I cook the fritters for 1-2 minutes or until lightly golden brown, and gently turn to cook on the other side. Once fried, I remove it with a slotted spoon and drain it on a paper towel.

Crispy and golden cherry fritters being fried in hot oil.

Repeat as needed: I repeat this process with the remaining batter, making about 12-14 fritters in total. Once fried and drained of excess oil, I allow the fritter to cool completely on a wire rack.

Cherry fritters on a wire cooling rack surrounded by fresh cherries before being glazed.

Make glaze and drizzle: Meanwhile, I mix my powdered sugar, cream, and vanilla in a small bowl until smooth, and add water if too thick. Finally, I drizzle the glaze over the fritters and allow them to set before serving.

Glazed cherry fritters on a wire cooling rack with some fresh cherries in a small bowl to one side.

My #1 Secret Tip for this cherry fritter recipe is to maintain a steady oil temperature while frying. Oil that is too cool allows the fritter to absorb excess oil, while oil that is too hot can brown the outside too quickly, leaving the inside raw. If you have a cooking thermometer, I would recommend using it.

Other Tips To Keep In Mind:

Do not drop batter from too high up: Dropping the batter from high above the pot will lead to splashes of hot oil, which is a health and safety hazard in the kitchen.
Dust the cherries: To prevent them from sinking to the bottom of the batter, I dice them into small pieces and lightly dust them with flour before folding them into the batter.
Drain properly: I lay my cooked fritters in a nest of paper towels to make sure all the excess oil is drained off. If they still seem oily, I place them onto clean paper towels for another round of draining. This provides a good surface for the glaze to cling to.
Use a pot with high sides: I use a pot with high sides when frying my fritters to prevent oil splashes.

📖 Variations

It is so easy to customize these cherry fritters with additional flavors and ingredients. These are the ones that I have tried and can highly recommend.

Chocolate cherry fritters: I fold in 1/4 cup of dark chocolate chips with the cherries for a richer flavor combination. My kids absolutely love the melted pockets of chocolate.

Very berry fritters: instead of using the full 6 oz of cherries, I substitute half with chopped up strawberries and small blueberries for a summery berry medley. For these, I sometimes skip the glaze and dust with powdered sugar instead.

Lemon glaze: I added a squeeze of lemon juice and 1/2 teaspoon of finely-grated zest to my glaze. This gives the fritters a well-rounded flavor, which is ideal for those who prefer them slightly less sweet.

🍽 Serving Suggestions

These cherry fritters are fantastic as is, but they can be served alongside a variety of other foods and drinks that elevate their flavor. I recommend serving these fritters with a mug of healthy hot chocolate to let the cherries and chocolate flavors play off one another. I have also made these fritters without the glaze and served them slightly warm with generous spoonfuls of my vegan mascarpone for a really indulgent afternoon treat.

A few weeks ago, I was researching a new recipe and deciding which flavors I preferred for cherry-based desserts. After a lot of reading, my stomach began to rumble, and I decided it was time to put my research to the test. I made a quick batch of cherry fritters and topped one with my white chocolate hazelnut spread, while the other was drizzled with my vegan caramel sauce. The findings were inconclusive. They were both extremely yummy. More research is required. Ha!

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover cooled fritters in an airtight container at room temperature for up to 3 days.

Freezing: I freeze the fritters in a sealed freezer-safe container for up to 3 months.

Reheating: If unglazed, I reheat the fritter in a 300F oven for a few minutes until warmed through and slightly crisp, then coat with fresh glaze or enjoy plain.

❓Recipe FAQs

Which cherries work best for these fritters?

Fresh, ripe sweet cherries work best as they hold their shape during frying and have a natural sweetness. I prefer using cherries with deep, dark coloration, as they are usually the sweetest. If using frozen cherries, I thaw them first and drain off any excess moisture before folding them into the batter.

What should I do if they browned too quickly in the oil but are not cooked through?

If this happens, I remove the browned fitters from the oil, drain them quickly, and place them into a 350F oven for a few minutes until cooked. The oven will provide enough dry heat to cook the interior without burning the exterior.

How do I make this recipe without a blender or food processor?

This recipe is super easy, and I use the food processor to speed up my cooking process. If making this entirely by hand, I first mix all my wet ingredients before mixing them into my dry ingredients. You can use a whisk for this part and then a spatula for folding in the cherries. The batter will turn out fine; it will just take a little bit longer.

Fresh cherry fritters on a white plate surrounded by fresh cherries.

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