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Sweet & Tangy Rhubarb Fritters

Sweet & tangy rhubarb fritters with golden, crispy exteriors and visible rhubarb pieces in every bite. Quick batter-fry method yields tender centers that are dusted with powdered sugar right after draining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20 fritters
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup milk
  • 2 tbsp butter, melted
Rhubarb
  • 2 cup fresh rhubarb, finely diced
For frying and serving
  • 1 Vegetable oil for frying
  • 1 Powdered sugar for dusting

Equipment

  • 1 Dutch oven

Method
 

Mix batter
  1. Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly combined.
  2. In a separate bowl, beat eggs, milk, and butter, melted until smooth and fully combined.
  3. Pour the wet mixture into the dry ingredients and stir until just mixed, leaving a thick batter.
  4. Fold in fresh rhubarb, finely diced so the pieces are evenly distributed throughout the batter.
Fry fritters
  1. Heat vegetable oil for frying in a deep pot to 375°F.
  2. Drop batter by tablespoonfuls into the hot oil, keeping spacing between fritters, and fry for 2-3 minutes per side until golden brown.
  3. Drain the fritters on paper towels and immediately dust with powdered sugar for dusting while they are still warm and crisp.
  4. Serve warm.

Notes

For best texture, fry in small batches so the oil stays near 375°F and the fritters remain crisp. Store leftovers covered in the fridge up to 2 days; rewarm in a 350°F oven for 5-8 minutes to refresh the exterior. Freezing isn’t recommended because the rhubarb can make the fritters soften after thawing; if you want a lighter option, use low-fat milk for a small calorie reduction.