Rhubarb Fritters Recipe

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Rhubarb Fritters Recipe
Rhubarb Fritters Recipe photo by Taste of Home
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Rhubarb Fritters Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

3 each: 137 calories, 2g fat (1g saturated fat), 39mg cholesterol, 122mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter.
  3. 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 forRhubarb Fritters

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MY REVIEW
tendedempress User ID: 4920486 202649
Reviewed Aug. 10, 2013

"I agree- the batter is a bit soupy. Making these fritters is like making hush puppies- You'll have to tweak it in order for it to come out right. After tweaking, the fritters came out perfect and enjoyable!"

MY REVIEW
ebbie2000 User ID: 3768407 27591
Reviewed Jun. 4, 2009

"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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