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Rhubarb Fritters

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Crispy, chewy fritters made with tangy rhubarb and a sweet glaze, offering a delightful contrast of textures and flavors.

Ingredients

  • all-purpose flour
  • baking soda
  • salt
  • ground cardamom (optional, for warm spice)
  • buttermilk
  • melted butter
  • eggs
  • granulated sugar
  • instant yeast
  • fresh rhubarb, diced
  • sugar for macerating rhubarb
  • lemon juice
  • oil for frying
  • confectioners’ sugar for glaze

Instructions

  1. Make the dough – Whisk dry ingredients, then mix buttermilk, butter, eggs, sugar, and yeast. Add dry mix and knead until smooth.
  2. Let it rise – Transfer dough to an oiled bowl, covering it until doubled (about 1–1½ hrs).
  3. Prep the rhubarb – Toss rhubarb with sugar and salt, letting it sit at least an hour to macerate and release juice.
  4. Incorporate fruit – Drain rhubarb (reserving juice), roll dough into a rectangle, layer in most of the fruit, fold, flatten, then add remaining fruit and shape into a log. Cut into pieces and shape them by hand.
  5. Second rise – Place fritters on parchment, cover, and let rise another hour until puffy.
  6. Fry – Heat oil to 350°F (175°C) and fry fritters a few at a time—about 1 min per side—until golden, then drain.
  7. Glaze – While still warm, dip tops into a glaze made from maceration juice and confectioners’ sugar, then set to cool.

Notes

  • This recipe makes about 12 large fritters or 20 smaller ones.
  • The fritters are best fresh, but leftovers can be stored unglazed at room temperature for up to 1 day or frozen for longer storage.
  • If you don’t have rhubarb juice for the glaze, use maceration liquid with a bit of lemon juice to reach the desired consistency.
  • Consider adding cardamom or nutmeg to the dough for an extra warm spice flavor.
  • For a lighter version, substitute part of the all-purpose flour with white whole wheat flour, but it may alter the texture.
  • You can prep the dough in advance and store it in the fridge overnight after the first rise.

Nutrition

Find it online: https://lauracooks.com/rhubarb-fritters/