Here’s a full recipe for Rhubarb Fritters – a deliciously crispy, sweet, and slightly tangy treat. These are great as a brunch dish or dessert!
Rhubarb Fritters Recipe
Servings: ~12 fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the fritters:
1 ½ cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ tsp cinnamon (optional)
2 large eggs
½ cup whole milk
2 tbsp melted butter (or neutral oil)
1 tsp vanilla extract
1 ½ cups fresh rhubarb, finely chopped (about ½-inch pieces)
Vegetable oil, for frying
For the glaze (optional but recommended):
1 cup powdered sugar
2–3 tbsp milk or lemon juice
½ tsp vanilla extract
Instructions
1. Prep the rhubarb
Wash and finely chop the rhubarb into ½-inch pieces. If it’s particularly tart, you can toss it with a teaspoon of sugar and let it sit for 5 minutes.
2. Make the batter
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using).
In another bowl, whisk eggs, milk, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix.
Gently fold in the chopped rhubarb.
3. Heat the oil
Heat about 2 inches of oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
Use a thermometer if possible. If not, drop a bit of batter into the oil — it should sizzle and rise to the top.
4. Fry the fritters
Drop heaping tablespoons of batter into the hot oil (you can use a small cookie scoop or two spoons).
Fry in batches — don’t overcrowd the pan.
Cook 2–3 minutes per side, or until golden brown and cooked through.
Remove with a slotted spoon and drain on a paper towel-lined plate.
5. Make the glaze
In a bowl, whisk powdered sugar, vanilla, and milk or lemon juice until smooth. Adjust thickness with more sugar or liquid as needed.
6. Glaze the fritters
While fritters are still warm (but not hot), dip or drizzle with glaze.
Let them set on a wire rack.
Tips
Add-ins: Try adding a bit of orange zest or chopped strawberries with the rhubarb.
Storage: Best eaten fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven for crispiness.
Make ahead: The batter can be mixed (without the baking powder) and refrigerated overnight. Add the baking powder and rhubarb just before frying.
