Name: Rhubarb Fritters
Prep time: 15 min
Cook time: PT-485258H53M35S
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups rhubarb, diced; 1/2 cup granulated sugar (for rhubarb mixture); 1 teaspoon vanilla extract; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup milk; 2 tablespoons unsalted butter, melted; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg (optional); Vegetable oil, for frying; Powdered sugar, for dusting

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Hey there, rhubarb enthusiasts! Get ready to dive into these Rhubarb Fritters—a delightful, golden treat that’s crispy on the outside, soft and tangy on the inside, and bursting with the vibrant, tart flavor of fresh rhubarb. These fritters are like little bites of spring, combining a light, spiced batter with juicy rhubarb chunks, fried to perfection and dusted with powdered sugar or drizzled with a sweet glaze. Perfect for breakfast, brunch, or a sweet snack, they’re quick to whip up and sure to impress. Trust me, these fritters are your new favorite way to celebrate rhubarb season!

Why You’ll Love Rhubarb Fritters

These fritters are a fantastic way to showcase rhubarb’s unique tartness in a fun, indulgent treat. Here’s why they’re a must-try:

Versatile: Great for spring gatherings, brunches, or a cozy dessert. Serve with coffee or ice cream!
Budget-Friendly: Uses simple ingredients like flour, eggs, and seasonal rhubarb.
Quick and Easy: Ready in about 30 minutes, with no yeast or rising time required.
Customizable: Adjust the sweetness, add spices, or pair with different glazes or dips.
Crowd-Pleasing: The sweet-tart combo and crispy texture make them irresistible to all ages.

Ingredients in Rhubarb Fritters

This recipe uses pantry staples and fresh rhubarb to create a deliciously balanced fritter. Here’s what you’ll need:

For the Fritters

Fresh Rhubarb: 1 ½ cups, finely chopped (about 2-3 stalks), for tart, juicy bursts.
All-Purpose Flour: 1 cup, for a light, tender batter.
Granulated Sugar: ¼ cup, plus 1 tbsp for tossing rhubarb, to balance tartness.
Baking Powder: 1 tsp, for a fluffy texture.
Salt: ¼ tsp, to enhance flavors.
Ground Cinnamon: ½ tsp, for warm spice.
Egg: 1 large, to bind the batter.
Milk: ½ cup, for a smooth, thick batter.
Butter: 1 tbsp, melted, for richness.
Vegetable Oil: For frying, about 2-3 inches in a deep skillet.

For Finishing

Powdered Sugar: For dusting, or use the glaze below.
Optional Glaze: 1 cup powdered sugar, 1-2 tbsp milk, ½ tsp vanilla extract, for a sweet drizzle.

Instructions

Let’s make these tangy, crispy fritters step-by-step:

Prepare the Rhubarb

Wash and trim 2-3 rhubarb stalks, removing leaves (they’re toxic). Chop into ¼-inch pieces to make 1 ½ cups. Toss with 1 tbsp granulated sugar in a small bowl and set aside for 10 minutes to release juices. Drain any excess liquid.

Make the Batter

In a medium bowl, whisk 1 cup flour, ¼ cup granulated sugar, 1 tsp baking powder, ¼ tsp salt, and ½ tsp cinnamon. In another bowl, whisk 1 egg, ½ cup milk, and 1 tbsp melted butter until smooth. Gradually add the wet ingredients to the dry, stirring until just combined (don’t overmix). Gently fold in the drained rhubarb. The batter should be thick but scoopable.

Heat the Oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2-3 inches. Heat over medium to 375°F (190°C). Use a deep-fry thermometer for accuracy, or test by dropping a small bit of batter—it should sizzle and rise.

Fry the Fritters

Using a cookie scoop or tablespoon, drop heaping spoonfuls of batter (about 2 tbsp each) into the hot oil, working in batches to avoid crowding. Fry for 2-3 minutes per side, turning with a slotted spoon, until golden brown and cooked through. Adjust heat as needed to maintain 375°F. Transfer fritters to a paper towel-lined plate to drain.

Finish and Serve

Dust warm fritters with powdered sugar for a classic finish. For a glaze, whisk 1 cup powdered sugar, 1-2 tbsp milk, and ½ tsp vanilla extract until smooth, then drizzle over fritters or dip them. Serve immediately for the best texture, with coffee, tea, or a scoop of vanilla ice cream.

Nutrition Facts

Servings: 12 fritters
Calories per serving: 150
Total Fat: 7g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 10g
Protein: 2g

Note: Nutrition varies based on oil absorption and glaze usage.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Rhubarb Fritters

These fritters are delicious on their own, but here’s how to elevate them:

Classic Style: Dust with powdered sugar and serve warm with coffee or tea.
With Ice Cream: Pair with vanilla or cinnamon ice cream for a decadent dessert.
Glazed Goodness: Drizzle with vanilla glaze or a rhubarb juice glaze (see tips) for extra sweetness.
Brunch Spread: Add to a platter with fresh fruit and yogurt for a spring brunch.
Party Treat: Serve mini fritters (1 tbsp batter) as bite-sized appetizers.
Presentation tip: Stack fritters on a rustic wooden board, drizzle with glaze, and garnish with rhubarb slivers for a vibrant, inviting look!

Additional Tips

Here’s how to make these fritters even more amazing:

Rhubarb Prep: Drain rhubarb well to avoid a watery batter. For extra flavor, toss with a pinch of cardamom or ginger.
Oil Temperature: Keep oil at 375°F to prevent greasy fritters (too low) or burning (too high).
Batter Consistency: If batter is too thick, add 1 tbsp milk; if too thin, add 1 tbsp flour.
Storage Tips: Best eaten fresh, but store unglazed fritters at room temp for 1 day or refrigerate for 2 days. Reheat in a 350°F oven for 5-7 minutes. Freeze unglazed fritters for up to 1 month; thaw and glaze before serving.
Glaze Variation: Use reserved rhubarb juice (from macerating) instead of milk in the glaze for a pink, tangy twist.
Dietary Adjustments: Use gluten-free 1:1 flour for a GF version. For vegan, swap egg for a flax egg (1 tbsp flaxseed + 3 tbsp water) and use plant-based milk and butter.
Fruit Swap: Mix in diced apples or berries with rhubarb for a different flavor combo.

FAQ Section

Q1: Can I use frozen rhubarb?
A1: Yes, thaw and drain well to remove excess liquid. Pat dry before adding to the batter.

Q2: Can I bake these instead of frying?
A2: Yes! Drop batter onto a greased baking sheet and bake at 400°F for 11-13 minutes, until golden. Broil for 1-2 minutes for a crisp top. Texture will differ.

Q3: How do I store leftovers?
A3: Store unglazed fritters at room temp for 1 day, in the fridge for 2 days, or freeze for 1 month. Reheat in a 350°F oven and glaze fresh.

Q4: Why are my fritters greasy?
A4: Oil may be too cool. Maintain 375°F and drain well on paper towels.

Q5: Can I make these ahead of time?
A5: Prep batter and rhubarb separately up to a day ahead, refrigerate, and fry fresh. Fritters are best served immediately.

Q6: Can I double the recipe?
A6: Yes! Double all ingredients and fry in batches to avoid overcrowding the pan.

Q7: Why is my batter lumpy?
A7: Don’t overmix; stir until just combined. Small lumps are okay and ensure a tender fritter.

Q8: Can I make these less tart?
A8: Toss rhubarb with an extra 1 tbsp sugar or add ½ cup diced strawberries to the batter for sweetness.

Q9: Can I use self-raising flour?
A9: Yes, replace all-purpose flour and baking powder with 1 cup self-raising flour.

Q10: Are rhubarb leaves safe to use?
A10: No, rhubarb leaves are toxic due to oxalic acid. Use only the stalks.

Conclusion

Rhubarb Fritters are the perfect way to celebrate the fleeting spring season, transforming tart rhubarb into crispy, golden bites of pure joy. With their light, spiced batter, tangy rhubarb chunks, and sweet finish, they’re an easy, indulgent treat that’s sure to become a seasonal favorite. Whether you dust them with powdered sugar, drizzle with glaze, or serve with a scoop of ice cream, these fritters bring a burst of flavor and fun to any occasion. So grab some rhubarb, heat up that oil, and get frying—you’re in for a deliciously tangy adventure!