Description
Delightful fritters that combine the tangy flavor of fresh rhubarb with the warmth of cinnamon, perfect for brunch or any special occasion.
Ingredients
Scale
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon fine salt
- 2 large eggs
- 120 millilitres whole milk
- 60 grams plain Greek yogurt
- 1 teaspoon vanilla extract
- 180 grams fresh rhubarb, chopped
- Vegetable oil, for frying
- 120 grams powdered sugar
- 15–30 millilitres whole milk (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly blended.
- In a separate bowl, beat the eggs, then add the milk, Greek yogurt, and vanilla extract. Mix until smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fold in the chopped rhubarb gently to distribute it evenly in the batter.
- Heat vegetable oil in a deep skillet to 175°C.
- Once hot, drop heaping tablespoons of batter into the skillet, frying only 2–3 fritters at a time. Cook for 2–3 minutes on each side until golden brown.
- Remove fritters with a slotted spoon and drain on paper towels.
- In a bowl, mix powdered sugar, 15–30 millilitres of milk, and 0.5 teaspoon vanilla extract until smooth and pourable.
- Drizzle glaze over warm fritters and serve immediately.
Notes
For a tangier flavor, substitute Greek yogurt with sour cream. Feel free to use almond milk for a dairy-free version. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 300
- Sugar: 15g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg