Rhubarb Fritters Recipe

Rhubarb Fritters RecipePhoto by: Taste of Home Rhubarb Fritters Recipe Rating 2

I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. -Helen Budinock, Wolcott, New York

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Rhubarb Fritters Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
10 20 30

Ingredients

  • 1 cup all-purpose flour
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1/2 cup milk
  • 1 tablespoon butter, melted
  • 2 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  • In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth.
  • Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Yield: about 3 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb Fritters in Taste of Home April/May 1998, p29

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Reviews for Rhubarb Fritters (1)

Rhubarb Fritters Recipe

Rhubarb Fritters

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Reviewed on Jun. 04, 2009 by ebbie2000

Is something missing from this recipe? The batter is really soupy so I added more flour. In addition the fritters come out flat as pancakes. Nothing like the round balls shown in the pictures. Please look in to this. Thank You.

 
 
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