Description
These Rhubarb Fritters are a delightful treat combining tart rhubarb with a sweet, crispy fried batter. The batter is studded with a lightly spiced mixture and fried to golden perfection, then dusted with powdered sugar for a sweet finish. Perfect for brunch or a dessert that offers a unique tangy twist.
Ingredients
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
Frying and Finishing
- Vegetable oil for frying (about 2 inches deep)
- Powdered sugar for dusting
Instructions
- Prepare Rhubarb Mixture: In a small saucepan, combine finely chopped rhubarb, sugar, water, and lemon juice. Heat over medium flame while stirring occasionally until the rhubarb softens and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and allow to cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon until ingredients are evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk milk, egg, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. The result should be a thick yet slightly pourable batter.
- Fold in Rhubarb Mixture: Carefully fold the cooled rhubarb mixture into the batter, taking care not to overmix to maintain a tender texture.
- Heat Oil for Frying: Pour vegetable oil into a large, deep skillet or saucepan to a depth of approximately 2 inches. Heat oil over medium heat to reach around 350°F (175°C), suitable for frying.
- Fry the Fritters: Using a spoon, drop spoonfuls of batter into the hot oil without overcrowding. Fry each fritter for 2 to 3 minutes per side until they turn a golden brown and achieve a crispy exterior.
- Drain Excess Oil: Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- Serve: While still warm, generously dust the fritters with powdered sugar. Serve immediately for best texture and flavor.
Notes
- Ensure the oil temperature stays steady around 350°F to avoid greasy or undercooked fritters.
- Do not overmix the batter once wet ingredients are added to keep fritters light and fluffy.
- If rhubarb mixture is too watery after cooking, drain excess liquid to prevent sogginess in the fritters.
- Use a candy or deep-fry thermometer to maintain accurate oil temperature.
- Fritters are best enjoyed fresh but can be reheated briefly in a skillet to crisp up.
