Description
These rhubarb fritters are crisp on the outside, soft on the inside, and bursting with tangy rhubarb flavor. Fried or baked, they’re a sweet, seasonal delight perfect for breakfast or dessert.
Ingredients
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2 cups all-purpose flour
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2 tbsp granulated sugar
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2 tsp baking powder (or 2 tsp instant yeast)
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1/2 tsp salt
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1/2 tsp cinnamon or cardamom (optional)
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2/3 cup milk or buttermilk
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1 egg
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2 tbsp melted butter or oil
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1 cup chopped fresh or frozen rhubarb (drained if frozen)
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Oil for frying
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Powdered sugar or vanilla glaze (optional)
Instructions
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In a large bowl, whisk flour, sugar, baking powder, salt, and spice.
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Add milk, egg, and melted butter. Stir until a thick batter forms.
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Gently fold in rhubarb pieces.
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Heat oil in a deep pan to 350°F (175°C).
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Drop spoonfuls of batter into oil; fry 2–3 minutes per side until golden brown.
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Drain on paper towels.
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Dust with powdered sugar or drizzle with glaze before serving.
Notes
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Use fresh rhubarb for the brightest flavor, but frozen works if well-drained.
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For a baked version, spoon batter into muffin tins and bake at 375°F for 18–20 minutes.
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Add lemon zest or vanilla extract for extra depth.
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Great served with whipped cream or fruit compote.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Dessert, Breakfast
- Method: Frying (or baking alternative)
- Cuisine: American / Seasonal
Nutrition
- Calories: 150–180
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 25mg