Description
Crispy on the outside and tender on the inside, these rhubarb fritters balance sweet, tangy, and nutty flavors. Perfect as a spring breakfast or dessert, they feature whipped egg whites for a light texture and drizzled powdered sugar for a finishing touch.
Ingredients
1 cup all-purpose flour
1 cup sugar (plus 1 tbsp, divided)
1/2 tsp salt
2 eggs (separated)
1/2 cup milk
1 tbsp melted butter
2 cups fresh or frozen rhubarb (finely chopped)
Oil (for frying)
Powdered sugar (for dusting)
Instructions
In a mixing bowl, whisk together flour, 1 cup sugar, and salt.
In another bowl, beat egg yolks, milk, and melted butter.
Gradually combine the wet and dry mixtures until smooth.
Toss chopped rhubarb with 1 tbsp sugar, then gently fold into the batter.
Beat egg whites until stiff peaks form, then fold them into the batter for volume.
Heat oil in a deep pan or fryer to 350°F (175°C).
Drop spoonfuls of batter into the hot oil, frying until golden brown and crispy (~2-3 minutes per side).
Drain fritters on paper towels, then dust with powdered sugar before serving.
Notes
Ensure oil temperature is consistent to avoid greasy fritters
Use frozen rhubarb (no need to thaw) for a denser chew
Serve with a dollop of yogurt or a drizzle of maple syrup
Store in an airtight container for up to 2 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep frying
- Cuisine: American