I make these Fougerolles cherry fritters when I want a simple, slightly rustic dessert, but one that really focuses on the sensations: the crispy exterior, the soft interior, and the cherry bursting into juice.
The first time I tried them, I thought a doughnut was just "fried dough." Actually, no: it's all about a dough that's not too thick, oil at the right temperature, and the perfect timing of sugar and serving.
In Fougerolles, we obviously think of kirsch! Here, I use it as a flavor, not as a dominant liqueur: just enough in the dough to give that little kernel/almond side that goes perfectly with the cherry.
Also, I keep a handful of cherries aside to make a quick mini compote: it serves as a quick “coulis”, and it prevents the dessert from being just sweet.
Seasonally, cherries are the star, but I like to add a little lemon (zest) to enhance the flavor and prevent the dough from seeming heavy.
And if you have mint, two finely chopped leaves in the finishing sugar, it's subtle but it really brings everything to life.
You can easily adapt the recipe: more or less sugar, optional kirsch if you are cooking for children (replace with vanilla), and above all… serve them right away.
A doughnut doesn't wait: it's the boss!
Fougerolles cherry fritters
4
people23
minutes26
minutes492
kcal49
minutesJuicy cherries, a light doughnut batter flavored with kirsch, and quick frying for a crispy-on-the-outside, melt-in-your-mouth result. Roll them in sugar as soon as they come out of the oil, just like in Haute-Saône.
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Ingredients
350g of Fougerolles cherries (or very ripe cherries), with pits
160 g of wheat flour (T45 or T55)
2 eggs
20 cl of milk
25 g of powdered sugar
1 sachet of baking powder (11g each)
1 pinch of salt
1 finely grated lemon zest
1 tablespoon of lemon juice
2 tablespoons of kirsch (optional but traditional)
1 tablespoon of neutral oil (in the dough)
80g of caster sugar (for coating)
1 tablespoon of vanilla sugar OR
1/2 teaspoon of vanilla extract
1.2 L of frying oil (sunflower or grapeseed)
Equipment that may be useful to you
Preparation steps
- Prepare the cherries: rinse them, dry them well and remove the stems. Keep the pits (this is traditional and limits juice loss during cooking).
- Make the finishing sugar: mix 80g of sugar with the vanilla sugar and a little lemon zest. Set aside in a shallow dish.
- Prepare the batter: in a bowl, whisk the eggs with 25g of sugar and a pinch of salt. Add the milk, neutral oil, kirsch (if using), 1 tablespoon of lemon juice and a little zest.
- Add the flour and baking powder: sprinkle them in gradually and whisk just enough to obtain a smooth, slightly thick batter (the consistency of a thick pancake batter). Let it rest for 10 minutes while the oil heats up: the batter relaxes and the baking powder activates.
- Heat the oil: In a deep saucepan/frying pan, heat the oil to 170–175°C. Without a thermometer: Drop in a small amount of dough; it should rise immediately, sizzling, without browning instantly.
- Coat the cherries: put a handful of cherries in the batter, mix to coat them well.
- To fry: scoop out the coated cherries with a spoon and drop small clumps into the oil (6 to 8 fritters at a time, no more). Cook for 2 to 3 minutes, turning them once, until they are a nice golden brown.
- Drain: remove them with a slotted spoon and place them on a rack or absorbent paper for 30 seconds.
- Coat immediately: roll the still-warm doughnuts in the flavored sugar. Repeat until all the sugar is used up.
- Quick mini-compote (optional but delicious): Put a handful of leftover cherries in a small saucepan with 1 tablespoon of water and 1 tablespoon of sugar from the mix. Simmer for 4 to 5 minutes, just until you get a thick juice. Serve with the doughnuts.
- Serve: Enjoy immediately, while it's crispy on the outside and soft on the inside.
📊 Nutritional Information
1 serving (approx. 180g, ~6-7 donuts)
| Nutrient | Value |
|---|---|
| Calories | 492 kcal |
| Proteins | 9g |
| Carbohydrates | 68g |
| including sugars | 40g |
| Lipids | 20g |
| including saturated fatty acids | 3 g |
| Fibers | 3 g |
| Sodium | 230mg |
| Vitamins | |
| Vitamin C | 12% AJR |
| Vitamin B2 | 11% AJR |
| Vitamin B9 | 9% AJR |
| Minerals | |
| Potassium | 10% AJR |
| Phosphorus | 13% AJR |
| Iron | 9% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Safety with pits: warn people at the table, obviously!
If you prefer to pit the Fougerolles (or regular cherries), do so, but work quickly and pat dry well: cherries that are too "wet" will result in less crispy fritters.
💡 Chef's Tips
For light doughnuts, keep the oil at 170–175°C: too cold = greasy, too hot = brown on the outside and undercooked inside. Thoroughly dry the cherries, otherwise they'll splatter and the batter won't adhere as well.
🔄 Variations
- Alcohol-free doughnuts: replace the kirsch with 1 tsp of vanilla and a little more lemon zest to enhance the flavor with the cherries.
- For a more flavorful recipe: add a pinch of cinnamon to the finishing sugar (it remains very "flavorful" without betraying the base).
