Cherry Fritters

Cherries. They're easily on my top 5 list of things to love about summer...just behind my boy being out of school and air conditioning. The thought of a bowl of cold cherries in the fridge makes the Texas heat a little more bearable.

*this post is sponsored by my friends at Imperial Sugar.

Most of the cherries around here are eaten as is, and once I purchased a 6-cherry pitter, we're eating them as fast as the grocery store can stock them. Last week, though, I decided to try making a batch, or 7, of cherry fritters. I love an apple fritter, but once the idea of CHERRIES in a fritter entered my mind, there was no turning back.

The recipe starts with yeasted dough (think doughnuts) that rises in the fridge overnight. This is ideal for breakfast. Who wants to wake up 3 hours early to get breakfast on the table? (Answer: not this girl.)

In the morning, take the dough out and press into a rectangle. Scatter some beautiful chopped sweet cherries on top.

Roll it up and slice.

While the oil heats for frying, the fritters rise a bit more. Don't worry about any cherries peeking out; the sticky dough holds them in place.

Next: fry them up, just a minute or so on each side.

Each fritter gets dipped in a vanilla-almond glaze. These are best eaten soon after making, but we kept them around for a few days-worth of breakfasts. Every time Jack ate one he said, "you MADE these?!?" That's all the confirmation I need: fritter success.

I'm sharing the recipe over at Imperial Sugar today. 
I'd love for you to whip up a batch...if you can spare a cup or so of cherries.

Want more cherries? See: Roasted Cherry and Almond Cheesecake Ice Cream, Decorated Cherry Cookies, and Cherry Pie Bars for starters.