RHUBARB FRITTERS
I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. -Helen Budinock, Wolcott, New York
Provided by Taste of Home
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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Darlene McCall
[email protected]These fritters were amazing! They were so light and fluffy, and the rhubarb gave them a perfect tartness. I served them with powdered sugar and maple syrup, and they were gone in minutes. I'll definitely be making these again.
Arshman jutt
[email protected]These fritters were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar or add a little more rhubarb to the batter.
Jason Wilson
[email protected]These fritters were easy to make and they turned out great! I used frozen rhubarb, and they still came out delicious. The batter was light and fluffy, and the rhubarb added a nice tartness. I'll definitely be making these again.
Denisa Marin
[email protected]I'm not a big fan of rhubarb, but I actually really liked these fritters. The rhubarb flavor was subtle and not overpowering, and the fritters themselves were light and fluffy. I served them with powdered sugar and maple syrup, and they were deliciou
Bigyan Oli
[email protected]These fritters were a hit with my family! They were light and fluffy, and the rhubarb filling was perfectly tart. I served them with powdered sugar and maple syrup, and they were gone in minutes. I'll definitely be making these again.
Vg V N Hgnn
[email protected]I loved these fritters! They were so easy to make and they turned out so delicious. The rhubarb gave them a unique and tangy flavor. I served them with powdered sugar and maple syrup, and they were perfect.
Eazen Chadhar
[email protected]These fritters were a bit too greasy for my taste, but they were still good. I think next time I'll use less oil or cook them for a shorter amount of time.
Emmanuel George
[email protected]I've never made fritters before, but these were surprisingly easy to make. The batter was simple to mix together, and the fritters cooked up quickly in the hot oil. They were crispy on the outside and fluffy on the inside, and the rhubarb filling was
Sarah Mensinger
[email protected]These fritters were amazing! They were so light and fluffy, and the rhubarb gave them a perfect tartness. I served them with powdered sugar and maple syrup, and they were gone in minutes. I'll definitely be making these again.
Reffy
[email protected]These fritters were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar or add a little more rhubarb to the batter.
Confidence Friday
[email protected]These fritters were easy to make and they turned out great! I used frozen rhubarb, and they still came out delicious. The batter was light and fluffy, and the rhubarb added a nice tartness. I'll definitely be making these again.
Marcus Lisbon
[email protected]I'm not a fan of rhubarb, but I actually really liked these fritters. The rhubarb flavor was subtle and not overpowering, and the fritters themselves were light and fluffy. I served them with powdered sugar and maple syrup, and they were delicious.
Gurung Raaz
[email protected]These fritters were a disappointment. They were too greasy and the rhubarb was too sour. I followed the recipe exactly, but I don't think I'll be making them again.
Murungi Rinah
[email protected]These fritters were a bit too tart for my taste, but my husband loved them. He said they were the perfect balance of sweet and sour. I think next time I'll use less rhubarb or add a little more sugar to the batter.
ziaur Rohman
[email protected]I've made these fritters several times now, and they're always a hit. They're so easy to make and they're always delicious. I love the combination of sweet and tart from the rhubarb.
nizar ali
[email protected]These fritters were so easy to make and they turned out so good! I used fresh rhubarb from my garden, and it made all the difference. The fritters were crispy on the outside and fluffy on the inside. I served them with powdered sugar and maple syrup,
Lut Sosa
[email protected]Delicious! I made these fritters for a brunch party, and they were a huge success. Everyone loved them. The rhubarb gave them a unique and tangy flavor. I'll definitely be making these again.
Adil Jan55
[email protected]These fritters were easy to make and turned out perfectly. I used frozen rhubarb, and they still came out great. The batter was light and fluffy, and the rhubarb added a nice tartness. I served them with powdered sugar and maple syrup, and they were
Masked Sweater
[email protected]I was hesitant to try this recipe because I'm not a big fan of rhubarb, but I'm glad I did! The fritters were delicious. The rhubarb flavor was subtle and not overpowering, and the fritters themselves were light and fluffy. I'll definitely be making
Habii Rajabu
[email protected]These rhubarb fritters were a hit! They were crispy on the outside and fluffy on the inside, with the perfect balance of sweet and tart. I used fresh rhubarb from my garden, and it made all the difference. The fritters were so good that they disappea