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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Fritters Recipe

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This recipe for Rhubarb Fritters is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 cup plus 1 tablespoon sugar, divided
1/2 teaspoon salt
2 large eggs, room temperature, separated
1/2 cup 2% milk
1 tablespoon butter, melted
2 cups finely chopped fresh or frozen rhubarb, thawed and drained
Oil for deep-fat frying
Confectioners' sugar
Directions:
Directions:
In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth.

Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter.

In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm.


Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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