Description
Crispy, sweet-tart rhubarb fritters that are a perfect spring treat with a light, crisp shell.
Ingredients
Scale
- 300 g (about 2 cups) rhubarb, sliced into 1/2-inch pieces
- 150 g (1 1/4 cups) all-purpose flour
- 40 g (3 tbsp) granulated sugar
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1 large egg (about 50 g)
- 120 ml (1/2 cup) whole milk
- 30 g (2 tbsp) melted butter
- 1 tsp (5 ml) vanilla extract (optional)
- 500 ml (about 2 cups) vegetable oil for frying
Instructions
- Toss rhubarb with 1 tbsp of flour to coat lightly and let sit for 3 minutes.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt until aerated.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla until smooth, then combine with dry ingredients, stirring until just mixed. Rest for 5–10 minutes.
- Heat oil in a skillet to 180°C (350°F).
- Spoon batter and coated rhubarb into the oil, forming fritters. Fry for 2–3 minutes per side until golden brown.
- Drain on a wire rack and serve warm, optionally dusted with powdered sugar or with crème fraîche.
Notes
Maintain oil temperature for crispy fritters and avoid overcrowding the pan. Fritters are best served warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 280
- Sugar: 10g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg