Description
Delight in these crispy and tangy Rhubarb Fritters, a perfect springtime treat that’s easy to make and full of fresh flavor. Lightly fried to golden perfection, these fritters combine tart rhubarb with a sweet, fluffy batter, ideal for a dessert or snack served warm with powdered sugar or a simple glaze.
Ingredients
Scale
Fritter Batter
- 1 cup chopped fresh rhubarb
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
For Frying
- Vegetable oil, for frying (2–3 inches deep)
Optional Topping
- Powdered sugar or glaze (½ cup powdered sugar mixed with 1–2 tablespoons milk or lemon juice)
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using. This ensures the dry ingredients are evenly combined for a smooth batter.
- Mix Wet Ingredients: In a separate bowl, whisk the large egg, milk, vanilla extract, and melted butter or oil until the mixture is smooth and homogenous, which will help bind the batter together.
- Combine Batter and Rhubarb: Add the wet mixture to the dry ingredients and stir gently just until combined to avoid overmixing. Then fold in the chopped fresh rhubarb carefully to distribute it evenly throughout the batter.
- Heat Oil for Frying: Pour 2 to 3 inches of vegetable oil into a deep skillet or pot and heat it over medium heat until it reaches 350°F (175°C), perfect for frying the fritters to a golden crisp.
- Fry the Fritters: Drop the batter by heaping tablespoons into the hot oil, frying a few at a time without overcrowding the pan. Cook each side for 2 to 3 minutes until golden brown and cooked through, flipping carefully halfway.
- Drain and Repeat: Remove the fritters using a slotted spoon and place them on paper towels to drain excess oil. Continue frying the remaining batter following the same steps.
- Serve with Toppings: Dust the warm fritters with powdered sugar or drizzle with the prepared glaze before serving to add sweetness and an attractive finish.
Notes
- Easy glaze: Mix ½ cup powdered sugar with 1–2 tablespoons milk or lemon juice for a simple and delicious drizzle.
- These fritters are best enjoyed warm on the day they are made but can be reheated in a toaster oven or air fryer to restore their crispy texture.
