Description
These Rhubarb Fritters are crispy on the outside, soft on the inside, and bursting with tangy-sweet flavor. This recipe is quick, easy, and perfect for using up seasonal rhubarb!
Ingredients
Scale
- 225g/2 cups rhubarb, diced into 1/2-inch pieces
- 120g/1 cup all-purpose flour
- 50g/1/4 cup granulated sugar
- 2 tablespoons granulated sugar, for tossing with rhubarb
- 1 tsp baking powder
- 1/4 tsp salt
- 120ml/1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a mixing bowl, toss the diced rhubarb with 2 tablespoons of granulated sugar. Let it sit for 10 minutes.
- In a separate bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing until just combined.
- Gently fold the macerated rhubarb into the batter.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Drop spoonfuls of the rhubarb batter into the hot oil, being careful not to overcrowd the skillet.
- Fry for 2–3 minutes per side, or until golden brown and cooked through.
- Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Dust with powdered sugar and serve warm.
Notes
- Tips for Success: Don’t overcrowd the skillet and maintain the oil temperature.
- Variations: Use gluten-free flour for a gluten-free version. Add spices like cinnamon or nutmeg.
- Serving Suggestions: Serve with whipped cream, vanilla ice cream, or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: rhubarb fritters, rhubarb recipe, spring dessert, easy dessert, fried fritters