Ingredients
Scale
- 1 cup fresh rhubarb, finely chopped
- 1 cup all-purpose flour
- 2 tablespoons sugar (plus extra for sprinkling)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup milk
- ½ teaspoon vanilla extract
- Oil for frying (vegetable or canola)
- Powdered sugar or honey, for topping (optional)
Instructions
- Wash and finely chop the rhubarb. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon (if using), and salt.
- In a separate bowl, beat the egg, then stir in the milk and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chopped rhubarb.
- Heat about ½ inch of oil in a skillet over medium heat until shimmering.
- Drop 2-tablespoon spoonfuls of batter into the hot oil, flattening slightly. Fry for 2–3 minutes per side until golden.
- Transfer fritters to a paper towel-lined plate to drain. Sprinkle with powdered sugar or drizzle with honey while warm.
Notes
These fritters are best served warm, but still tasty at room temperature. Customize with other fruits or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast & Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 160
- Sugar: 5g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: rhubarb, fritters, brunch, spring, sweet and tangy