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Rhubarb Fritters

Rhubarb fritters made with a quick batter and golden-fried until crisp, with visible rhubarb pieces throughout. Tossed right after frying in cinnamon sugar for a sweet, crunchy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 fritters
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

dry mix
  • 2 cup all-purpose flour
  • 0.33333333333333 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
wet mix
  • 2 eggs
  • 0.66666666666667 cup milk
  • 2 tbsp butter, melted
rhubarb and frying
  • 2 cup fresh rhubarb, finely diced
  • 1 vegetable oil for frying
  • 1 cinnamon sugar for coating

Equipment

  • 1 deep pot

Method
 

Make the batter
  1. Whisk together all-purpose flour, sugar, baking powder, salt, and cinnamon until evenly combined.
  2. In a separate bowl, beat eggs, milk, and melted butter until smooth and uniform.
  3. Pour wet ingredients into dry and stir until just combined, then fold in fresh rhubarb, finely diced.
Fry and coat
  1. Heat 2 inches of vegetable oil in a deep pot to 375°F.
  2. Drop batter by rounded tablespoons into hot oil and fry for 2-3 minutes per side until golden.
  3. Drain on paper towels and immediately toss in cinnamon sugar for coating.
  4. Serve warm.

Notes

For best texture, stir the batter only until just combined so the fritters stay tender but crisp at the edges. Keep covered at room temperature up to 1 day; rewarm briefly to refresh. Freezing is not recommended because the fried exterior softens. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make gluten-free rhubarb fritters.