Total TimePrep/Total Time: 30 min.
Makesabout 3 dozen
- 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
- 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 fritter: 66 calories, 3g fat (1g saturated fat), 12mg cholesterol, 41mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
May 26, 2019
We love rhubarb and spring is finally here and ripe rhubarb. I rolled the rhubarb in flour first, then I added more flour because the batter seemed "to wet". The few were "runny" so added more flour and sugar. With the changes I made, this is a great but messy way to make something yummers.
May 18, 2019
Very runny batter
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!
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.