Description
These Rhubarb Fritters are a delightful treat featuring a tender, crispy exterior with a sweet and tangy rhubarb filling. Perfect as a snack or dessert, they combine the tartness of rhubarb cooked with sugar and lemon juice, folded into a cinnamon-scented batter, then deep-fried to golden perfection and dusted with powdered sugar.
Ingredients
Scale
Rhubarb Mixture
- 1 1/2 cups rhubarb, finely chopped
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp lemon juice
Batter
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
For Frying and Serving
- Vegetable oil for frying (about 2 inches deep)
- Powdered sugar for dusting
Instructions
- Cook the Rhubarb: In a small saucepan, combine the finely chopped rhubarb, 1/4 cup sugar, 1/4 cup water, and 1 tsp lemon juice. Heat over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and allow it to cool completely.
- Prepare the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp granulated sugar, and 1/2 tsp ground cinnamon until evenly combined.
- Mix the Wet Ingredients: In another bowl, whisk 1/2 cup milk, 1 large egg, and 1 tsp vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined, careful not to overmix. The batter should be thick but still slightly pourable.
- Fold in Rhubarb Mixture: Gently fold the cooled rhubarb mixture into the batter, taking care not to overwork it so the fritters stay light and tender.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large, deep skillet or saucepan. Heat over medium heat until the oil reaches 350°F (175°C).
- Fry the Fritters: Carefully drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pan. Fry each fritter for 2 to 3 minutes per side, or until golden brown and crispy.
- Drain Excess Oil: Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Serve: While still warm, dust fritters generously with powdered sugar. Serve immediately for the best texture and flavor.
Notes
- Ensure the oil maintains 350°F for even frying to avoid greasy fritters.
- Do not overmix the batter after adding rhubarb to keep fritters light and tender.
- You can substitute milk with a plant-based alternative to make it dairy-free.
- Adjust sugar in the rhubarb mixture if you prefer a sweeter or tarter taste.
- Use a thermometer to accurately monitor oil temperature for safest frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
