Rhubarb Fritters Recipes
RHUBARB FRITTERS
Make and share this Rhubarb Fritters recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 28m
Yield 36 fritters
Number Of Ingredients 10
Steps:
- In a med bowl, combine flour, 1 cup sugar and salt.
- In another bowl, whisk egg yolks, milk and butter.
- Gradually add to the dry ingredients, stirring until smooth.
- Toss rhubarb with the remaining sugar; gently stir into batter.
- In a mixing bowl, beat egg whites until stiff; fold into batter.
- In a skillet, heat oil to 375 degrees.
- Drop batter by tablespoons into hot oil.
- Fry a few at a time, turning with a slotted spoon until golden brown.
- Drain on paper towels.
- Dust with icing sugar.
- Serve warm.
Nutrition Facts : Calories 46, Fat 0.8, SaturatedFat 0.4, Cholesterol 13.1, Sodium 40.5, Carbohydrate 9, Fiber 0.2, Sugar 6, Protein 0.9
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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- Put all the dry ingredients in the bowl of an electric mixer with a dough hook and mix to combine. Add the eggs and milk and beat on a medium speed until the dough starts coming away from the sides and forms a ball about 5-7 minutes. Add butter to the dough, about 1 tablespoon at a time. After the last addition of butter, mix on high speed for 5 minutes until the dough is glossy, smooth and elastic.
- Meanwhile, Combine the sugar, remaining 1/2 tsp cardamom, and rhubarb in a medium-sized bowl. Stir and then let it sit for at least one hour, stirring occasionally. Drain the syrup from the liquid into a small saucepan. You really need the rhubarb drained well, otherwise it's harder to blend into the dough. Set the rhubarb aside. Over medium heat reduce the rhubarb liquid to 1/2 cup and set aside.
- The dough should no longer be cold and a bit puffy. Layer 1/3 of the diced rhubarb onto one half of the dough. Fold the other half of the dough over the rhubarb. Gently press the dough down again, give it a 90° turn and repeat the process until all the rhubarb has been layered in. Some of the rhubarb will invariably stick out of the dough. Cover the dough with a towel and let rest for 10 minutes. Gently roll the dough out to about 1 1/2-inch thickness then cut into 2×2-inch squares. This dough can be quite sticky so you may need good bit of flour to keep the doughnuts from sticking to each other.
- In a bowl whisk together the reduced rhubarb syrup along with the lemon juice and 1 1/2 cups powdered sugar. Whisk until no clumps remain. If it looks too runny add a bit more powdered sugar, though it should still be pour-able.
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