Well Made by Kiley

In a large bowl, combine the milk, sugar, and yeast. Whisk and let sit for 5 minutes, until the mixture is foamy.

Once the yeast mixture is foamy, add the sourdough discard and (or active starter), egg, melted butter, flour, and salt. 

Mix with a wooden spoon until the dough forms. If the dough seems too wet, add 1 tbsp of flour at a time until it comes together more, yet still has a little bit of a stick (I added ~2 tbsp).

Cover the bowl with a kitchen towel, and let rise in a warm environment for 1 hour. 

After rising, remove the covering, add the blueberries that are tossed with flour, and gently fold them into the dough until just evenly dispersed. Note: the dough will be sticky at this point, feel free to fold them in with a wooden spoon or danish whisk. Allow to rest for 10-15 minutes while the oil heats up.

Heat two inches of avocado oil in a deep saucepan over medium heat. Heat until the oil is 350F to 375F.

Using a small cookie scoop or large spoon, drop balls of the dough (~2 tbsp each) into the hot oil. Fry on each side for about 2-3 minutes, until golden brown.

Use a slotted spoon to remove, and place onto a wire cooling rack or plate that is lined with paper towels. Repeat with the remaining dough.

To make the lemon glaze, whisk together the powdered sugar and lemon juice in a medium bowl.

Dip each fritter into the glaze and let set for a few minutes.

Serve and enjoy!