Ingredients
Equipment
Method
Mix dry ingredients
- Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly combined. The mixture should look uniform in color with no visible lumps of baking powder.
Combine wet ingredients
- Beat eggs, milk, and melted butter in a separate bowl until smooth and combined. The wet mixture should look glossy and fully incorporated.
Make the batter
- Pour the wet ingredients into the dry ingredients and stir until just mixed. Stop as soon as no dry flour streaks remain to keep the fritters tender.
Fold in rhubarb
- Fold in the finely diced rhubarb until pieces are distributed throughout the batter. You should see visible rhubarb throughout the batter.
Heat the oil
- Heat 2 inches of vegetable oil in a deep pot to 375°F. Keep the temperature steady so the fritters brown without turning greasy.
Fry fritters
- Drop batter by tablespoonfuls into the hot oil. Fry in batches without overcrowding so the oil temperature stays near 375°F.
Cook until golden
- Fry for 2-3 minutes per side until golden brown. Flip once so both sides develop an even crisp, golden crust with visible rhubarb bits.
Drain and dust
- Drain the fritters on paper towels and immediately dust with powdered sugar. Dust right away so it clings to the crisp surface.
Serve
- Serve the rhubarb fritters warm. They’re best straight from the fryer for maximum crunch.
Notes
Pro tip: keep the oil at a steady 375°F and fry in small batches—temperature drops can make fritters pale and greasy. Store leftovers in an airtight container in the fridge up to 2 days; rewarm in a 350°F oven for 5-7 minutes to crisp. Freezing: no, fritters are best fresh. Dietary swap: for a dairy-free option, use plant milk and swap butter for a melted neutral plant-butter substitute.