Introduction
Oh, the magic of rhubarb! That beautiful pink stalk that just screams springtime and comfort. If you’ve ever found yourself with a bounty of rhubarb, or simply craving a delightful treat that’s both familiar and a little bit special, then you’ve landed in the right spot. I’m so excited to share this Rhubarb Fritters recipe with you. It’s the kind of recipe that brings a smile to your face, a warmth to your kitchen, and a delicious aroma that’ll have everyone asking for seconds. It’s surprisingly quick to whip up and tastes absolutely heavenly!
Why You’ll Love This Recipe
- Fast: From pantry staples to golden-brown perfection in about an hour!
- Easy: No fancy techniques needed, just simple mixing and frying.
- Giftable: Imagine a box of these warm, glazed fritters for a friend – pure joy!
- Crowd-pleasing: The perfect balance of sweet and tangy makes these a hit with everyone.
Ingredients
Let’s gather our goodies for these amazing rhubarb fritters. Don’t worry, most of these are likely already in your pantry!
For the Dough:
- 17 ½ ounces all-purpose flour (that’s about 3 ½ cups – just scoop and level!)
- ¼ teaspoon baking soda (for a little lift)
- 1 teaspoon salt (enhances all those lovely flavors)
- ½ teaspoon ground cardamom (my secret weapon for warmth and spice!)
- ½ teaspoon coarsely ground black pepper (sounds surprising, but it’s a game-changer with rhubarb!)
- 8 ounces buttermilk (1 cup), at room temperature (buttermilk makes everything tender!)
- 2 ounces butter, melted (for richness and flavor)
- 2 large eggs, at room temperature (helps bind everything together)
- 4 ounces granulated sugar (½ cup) (for that perfect sweetness)
- 1 tablespoon instant yeast (this makes our dough wonderfully airy)
For the Rhubarb Filling:
- 1 ½ pounds rhubarb, diced into ½-inch pieces (look for bright pink stalks!)
- 8 ounces granulated sugar (1 cup) (to sweeten that tart rhubarb)
- ¼ teaspoon table salt (just a pinch to balance the sweetness)
For the Glaze:
- 8 ounces confectioners sugar (2 cups) (for that irresistible sweet drizzle)
- 1 teaspoon lemon juice (adds a bright zing!)
- Reserved rhubarb syrup (from macerating the rhubarb – don’t skip this precious liquid!)
For Frying:
- 2 quarts oil (vegetable or canola oil is perfect – you want something neutral!)
How to Make It
Alright, let’s get our hands a little floury and make some magic happen!
Step 1: Prepare the Rhubarb Filling
In a medium bowl, gently toss together your diced rhubarb, the 8 ounces of sugar, and the ¼ teaspoon of salt. Give it a good stir and let it sit for at least 30 minutes. You’ll see the rhubarb start to release its lovely pink juice. This is precious stuff, so make sure to reserve that syrup for our glaze later!
Step 2: Make the Dough
Grab a big bowl and whisk together your flour, baking soda, salt, cardamom, and black pepper. In a separate, slightly smaller bowl, whisk together the buttermilk, melted butter, eggs, and the 4 ounces of sugar. Now, pour those wet ingredients into the dry ingredients and mix them up until they’re just combined. Don’t overmix! Finally, stir in that instant yeast. The dough will be thick and a little sticky – that’s exactly what we want!
Step 3: Let the Dough Rise
Cover your bowl with plastic wrap and find a nice, warm spot in your kitchen for the dough to relax and do its thing. Let it rise for about 1 to 1.5 hours, or until it’s happily doubled in size. It’s like a little dough spa day!
Step 4: Assemble the Fritters
Once the dough has risen, gently fold in your drained rhubarb (remember to keep that syrup aside for the glaze!). Try not to deflate all that lovely air that’s built up.
Step 5: Fry ‘Em Up!
Now for the fun part! Heat your oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. We’re aiming for a cozy 350°F (175°C). If you don’t have a thermometer, a tiny drop of batter should sizzle immediately but not burn.
Step 6: Golden Perfection
Carefully drop heaping tablespoons of your fritter batter into the hot oil. Work in batches so you don’t overcrowd the pot – this helps them cook evenly. Fry them for about 3-4 minutes on each side, until they’re beautifully golden brown and puffed up.
Step 7: Drain and Cool
Using a slotted spoon, lift those gorgeous fritters out of the oil. Place them on a wire rack set over a baking sheet to drain any excess oil. They’ll smell amazing!
Step 8: Whip Up the Glaze
In a small bowl, whisk together your confectioners sugar and lemon juice. Now, add in just enough of that reserved rhubarb syrup until you have a smooth, pourable glaze. You want it to be drizzle-able, not runny!
Step 9: Glaze and Enjoy!
Drizzle that beautiful pink glaze over your warm fritters. Serve them up immediately for the best, most comforting experience. Enjoy every sweet, tangy bite!
Substitutions & Additions
This recipe is fantastic as is, but you know me, I love to play around! Here are a few ideas:
- Other Fruits: If rhubarb isn’t in season, you can try this with diced strawberries, blueberries, or even chopped apples. You might need to adjust the sugar slightly depending on the fruit’s sweetness.
- Spice it Up: A pinch of cinnamon or a tiny bit of fresh ginger in the dough can add another layer of warmth.
- Citrus Zest: Add some orange or lemon zest to the dough for an extra bright flavor.
- Nutty Crunch: Sprinkle some chopped toasted pecans or walnuts over the glaze while it’s still wet for a delightful crunch.
- Spice in the Glaze: A tiny dash of nutmeg or cinnamon in the glaze can be lovely too!
Tips for Success
A few little tricks to ensure your fritters are absolutely perfect:
- Don’t Overmix the Dough: Overmixing can lead to tough fritters. Just combine until the dry ingredients are moistened.
- Proper Oil Temperature: Too cool, and your fritters will be greasy. Too hot, and they’ll burn on the outside before cooking through. Using a thermometer is your best friend here!
- Don’t Overcrowd the Pot: Give your fritters enough space to puff up and fry evenly.
- Room Temperature Ingredients: Using room temperature buttermilk and eggs helps the dough emulsify better, leading to a lighter fritter.
- Prep Ahead: You can dice the rhubarb and mix the dry ingredients for the dough a day in advance. Store them separately in airtight containers.
How to Store It
These fritters are truly best enjoyed fresh and warm! However, if you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container at room temperature for up to 2 days. They’ll be good, but they won’t have that same crispy exterior. You can gently reheat them in a toaster oven or a dry skillet for a few minutes to bring back a bit of their texture.
FAQs
Can I bake these instead of frying them?
While you can certainly bake them, they won’t have the same crispy, golden texture that makes fritters so special. Baking them will result in a more cake-like texture.
How do I know if the oil is hot enough?
If you don’t have a thermometer, you can test the oil by dropping a tiny bit of batter into it. If it sizzles immediately and floats to the surface, the oil is ready!
Can I make the glaze ahead of time?
Yes, you can make the glaze a few hours ahead of time. Just whisk it again before drizzling, as it might thicken up.
My rhubarb is very tart, what should I do?
Rhubarb’s tartness varies! If yours is particularly tart, you might want to add an extra tablespoon or two of sugar to the rhubarb filling to sweeten it up a bit more before macerating.
Sweet & Tangy Rhubarb Fritters
Equipment
- Medium bowl
- Large bowl
- Smaller bowl
- Plastic wrap
- Large, heavy-bottomed pot or Dutch oven
- Slotted spoon
- Wire rack
- Baking Sheet
- Small bowl
- Thermometer optional, for oil temperature
Ingredients
For the Dough
- 17.5 ounces all-purpose flour about 3 ½ cups
- 0.25 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon coarsely ground black pepper
- 8 ounces buttermilk 1 cup, at room temperature
- 2 ounces butter melted
- 2 large eggs at room temperature
- 4 ounces granulated sugar ½ cup
- 1 tablespoon instant yeast
For the Rhubarb Filling
- 1.5 pounds rhubarb diced into ½-inch pieces
- 8 ounces granulated sugar 1 cup
- 0.25 teaspoon table salt
For the Glaze
- 8 ounces confectioners sugar 2 cups
- 1 teaspoon lemon juice
- Reserved rhubarb syrup from macerating the rhubarb
For Frying
- 2 quarts oil vegetable or canola oil