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Rhubarb Fritters

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 3 dozen

Ingredients

  • 1 cup all-purpose flour
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, separated
  • 1/2 cup 2% 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 a deep cast-iron 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.
Nutrition Facts
1 fritter: 66 calories, 3g fat (1g saturated fat), 12mg cholesterol, 41mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

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