Have you ever tried rhubarb fritters? They’re such a go-to recipe this spring – especially if you’re a rhubarb fan. Don’t forget to dust them with icing sugar before serving.
Serves: 4.
Ingredients for the rhubarb fritters:
- 125 ml milk
- 2 large eggs
- 2 Tbsp sugar
- 30 g butter, melted and cooled
- 1 tsp vanilla extract
- 250 g plain flour
- 2 tsp baking powder
- a large pinch of salt
- 2 Tbsp orange juice
- 350 g rhubarb
To finish:
- icing sugar, for dusting
- rapeseed oil, for frying
Wash the rhubarb and cut it into slices about 0.5 cm thick. There’s no need to peel it.
In a bowl, whisk together the milk, eggs, sugar, butter and vanilla extract until combined. Sift in the plain flour, baking powder and salt, then whisk until smooth. The batter may be quite thick – add the orange juice and mix well. Fold in the chopped rhubarb. Alternatively, you can blend all the batter ingredients first, then stir in the rhubarb.
Fry the fritters in deep oil, like doughnuts. First, dip a tablespoon into the hot oil, then carefully drop spoonfuls of batter into the oil (1 level tablespoon = 1 fritter). Fry at 175°C, turning once, until golden brown on both sides. Transfer to a paper towel to drain excess oil. Once slightly cooled, dust with icing sugar and serve.
Enjoy!
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