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Rhubarb Fritters

Crispy golden rhubarb fritters made with a lightly sweet batter studded with visible diced rhubarb. Fry until deeply golden, then toss in cinnamon sugar for a crunchy, sweet coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 fritters
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.3333 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 eggs
  • 0.6667 cup milk
  • 2 tbsp butter, melted
Fruit and frying
  • 2 cup fresh rhubarb, finely diced
  • can (15 oz) Vegetable oil for frying
  • Cinnamon sugar for coating

Equipment

  • 1 Dutch oven

Method
 

Mix the batter
  1. Whisk together all-purpose flour, sugar, baking powder, salt, and cinnamon in a mixing bowl until evenly combined, with a uniform color and no dry clumps visible.
  2. In a separate bowl, beat the eggs, milk, and melted butter until smooth and slightly thickened in appearance.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the finely diced rhubarb so the pieces are visible throughout the batter.
Fry and coat
  1. Heat vegetable oil in a deep pot over 375°F until the oil is hot and ready to sizzle around the batter edge.
  2. Drop batter by rounded tablespoons into the hot oil and fry for 2-3 minutes per side, turning once, until the fritters are golden and crisp at the edges.
  3. Remove fritters to paper towels to drain, then immediately toss in cinnamon sugar while warm so it clings.
  4. Serve warm for the best crispy texture and tender rhubarb bite.

Notes

For crisp fritters, keep the oil at 375°F while frying and avoid crowding the pot. Store leftovers in an airtight container in the fridge up to 2 days; rewarm in a 350°F oven until crisp again. Freeze after frying for up to 1 month, then reheat straight from frozen. For a lighter option, use low-fat milk.