Cherry Fritters (Beignets) Recipe
Make light cherry fritters with fresh cherries, flour, eggs and milk. Follow easy steps to fry golden beignets at home.
Cherry fritters (beignets de cerises) are a classic French treat consisting of whole, pitted cherries enveloped in a light, sweet batter made from flour, eggs, milk, and sugar, often accented with vanilla or a splash of kirsch. Once coated, the cherries are deep-fried until golden and crisp, then dusted with powdered sugar for a delicate finish. Traditionally prepared during the cherry season—from late spring through midsummer—these fritters are enjoyed warm as a dessert or an indulgent afternoon snack, making them a popular feature at family gatherings, outdoor fairs, and café menus throughout France.
Cherry Fritters (Beignets) Recipe
This version streamlines the classic fritter into a weeknight-friendly project, relying on basic pantry items and a single bowl. It also leaves room for personal touches—think almond extract, citrus zest, or a honey drizzle—so you can tweak the flavor profile without complicating the method.
Prep Time
45 minutes
45 minutes
Cook Time
15 minutes
15 minutes
Total Time
60 minutes
60 minutes
Ingredients
All-purpose flour – 200 g
- Fresh cherries, stemmed and pitted – 500 g
- Whole milk – 10 cl (≈100 ml)
- Eggs – 2
- Caster sugar – 2 tbsp (≈25 g)
- Vanilla sugar – 1 sachet (≈7 g)
- Baking powder – 1 sachet (≈11 g)
- Neutral oil (sunflower or grapeseed) – 2 tbsp, plus extra for deep-frying
- Fine salt – 1 pinch
- Icing sugar – enough to dust after frying (optional but classic)
Method
Sift the flour into a mixing bowl
- Stir the sugar and salt into the flour
- Make a well in the centre of the mixture
- Break the eggs into the well
- Whisk while gradually pouring in the beer until the batter is smooth
- Blend in the melted butter until fully incorporated
- Cover the bowl and let the batter rest for 30 minutes
- Rinse the cherries under cold water
- Pat the cherries dry with paper towel
- Leave the stems attached to the cherries for easy dipping
- Heat frying oil in a deep pan or fryer to about 175 °C
- Hold a cherry by the stem and dip it into the batter to coat completely
- Lower the coated cherry gently into the hot oil
- Fry the cherry until the batter puffs and turns golden brown on all sides
- Lift the fritter out with a slotted spoon
- Drain the fritter on absorbent paper
- Repeat coating, frying, and draining with the remaining cherries
- Dust the warm fritters with icing sugar
- Serve the cherry fritters immediately while hot
Nutrition
Calories
1980 kcal Protein
41 g Fat
84 g Carbs
270 g Fiber
16 g Sugar
102 g
1980 kcal Protein
41 g Fat
84 g Carbs
270 g Fiber
16 g Sugar
102 g
Notes
Pat the pitted cherries completely dry so the batter grabs on and the oil stays calm. For an airier crumb, replace half the milk with ice-cold sparkling water and fry in small batches to keep the oil near 180 °C. If you need to hold them, park the finished fritters on a wire rack in a 90 °C oven—they’ll stay crisp for about 20 minutes without toughening.
why this recipe
This cherry fritters recipe captures the fleeting sweetness of fresh cherries in a delicately crisp batter, delivering a contrast of juicy fruit and light, airy crunch that feels both nostalgic and sophisticated. Its charm lies in how quickly simple pantry staples transform into an elegant treat, perfumed with a whisper of vanilla and a hint of rum that elevates the flavor without overwhelming the natural brightness of the cherries. Frying each fritter to a golden hue creates an irresistible aroma and a delightful texture that stays tender inside while remaining perfectly crisp outside, making every bite a little celebration of summer’s best bounty.
FAQs
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Frequently Asked Questions
Can I use frozen or jarred cherries instead of fresh ones for these fritters?
Yes—both frozen and jarred cherries will work, but you must drain and pat them completely dry (and, if frozen, thaw first) so excess moisture doesn’t thin the batter or cause dangerous splattering in the oil. Expect a slightly softer texture and milder flavor than with fresh cherries, so you may want to bump up the vanilla or add a splash of kirsch to compensate.
Can these fritters be baked or air-fried instead of deep-fried?
Yes, you can bake or air-fry them, but expect a different texture—more donut-like than truly crisp. Arrange the battered cherries on a well-oiled, pre-heated tray or air-fryer basket, mist the tops with oil, and cook at 200 °C/400 °F for about 10–12 minutes, turning once, until golden. They’ll be lighter and less crunchy than the deep-fried version, so serve them hot and consider an extra dusting of sugar for flavor.
Can I mix the batter ahead of time, and how long will it stay usable?
Yes—prepare the batter up to 2 hours in advance, cover it, and keep it in the refrigerator; beyond that, the baking powder’s lift fades and the batter thickens as the flour hydrates. If you need a longer head-start (up to overnight), mix everything except the baking powder, chill, then whisk in the baking powder just before coating the cherries and frying.