Rhubarb fritters
These rhubarb fritters are golden, lightly crisp, and filled with tart rhubarb for a simple fruit dessert.
Equipment
- Mixing bowl
- whisk
- Deep saucepan
Ingredients
- 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
- salt a large pinch
- 2 Tbsp orange juice
- 350 g rhubarb
- icing sugar for dusting
- rapeseed oil for frying
Instructions
- 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.
- Add the orange juice and mix well.
- Fold in the chopped rhubarb.
- Fry the fritters in deep oil, like doughnuts.
- 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.