But did you know rhubarb fritters are even better?
I mean… unless you don’t like rhubarb, in which case you’re going to disagree *sigh*.
Rhubarb fritters are tangy and crunchy AND sweet and squishy. They are all the things.
All. Of. Them.
Yeast dough always takes a bit of time to prepare but the end results are so worth it!
Deep fried dough and fruit (although technically rhubarb is a veggie) is on the top of the Best Treats In The World list, or at least it should be.
Did you know rhubarb was a vegetable? It’s true. See…. these must be healthy then… *cough cough*
4 – 5 cups flour (separated)
1/4 tsp baking soda
1 tsp salt
1 cup warm buttermilk
1/4 cup melted butter
1/2 cup sugar
1 Tbsp yeast
3 cups finely diced rhubarb
1/2 cup sugar
3 Tbsp lemon juice
Oil for deep frying (about 1 liter)
Liquid from rhubarb filling (above)
2 cups icing sugar
a bit more lemon juice (if needed)
Prepare dough – Whisk together 2 cups flour, baking soda, salt, and nutmeg. Set aside.
In the bowl of a stand mixer add: buttermilk, butter, eggs, sugar, and yeast. Whisk on low for 1 minute. Add in the dry ingredients and whisk another minute. Switch to dough hook – add enough flour (up to about 1 1/2 cups) to form a dough that is not sticky.
Knead dough for 5 minutes. Place in an oiled bowl, cover, place somewhere warm to rise for 1 to 1 1/2 hours.
While dough is rising, prepare rhubarb – place finely diced rhubarb, sugar, lemon juice, and salt in a bowl and let sit for at least an hour to release the juices.
After dough has doubled in size – Roll out to about a 1/2 inch thick rectangle.
Drain the rhubarb (RESERVE THE LIQUID FOR THE GLAZE).
Spread the rhubarb on half of the dough.
Fold the dough to cover the rhubarb and roll with a rolling pin to flatten.
Cut dough into 20 pieces. Try to get them as equal as possible.
Take each piece, give it a good twist, and then flatten it in your hands. Things will get a little messy at this point. Place each twisted and flattened piece on a piece of parchment paper on a cookie sheet. (NOTE – I like to cut the parchment paper into individual pieces so it is easier to move the fritters for deep frying. They can get a bit sticky!)
Cover with a clean tea towel, place somewhere warm, and let rise another hour.
During the last 15 minutes of rise time, heat your oil to 350. Place a wire rack or some paper towel down so you are ready once you start deep frying.
You should also prepare your glaze at this point as well. Whisk together the reserved liquid and the icing sugar. Add in a little more lemon juice if needed to get to a “glue-like” consistency.
When your oil is at 350, (use a thermometer for most accurate results. If your oil gets too hot your fritters will burn on the outside and be raw on the inside. Too cool and your fritters absorb too much oil) carefully lower 3 or 4 fritters into the oil at a time. Fry for about 1 minute on each side – until golden brown.
Remove from heat and place on wire rack or paper towel to drain excess oil. Repeat with remaining fritters.
While fritters are still warm, dip each one into the glaze, then turn over and let excess glaze run off.
Enjoy warm or room temp. Or, if you’re one of those people, even chilled.
They are soooo fluffy with that hint of chewiness on the outside. Check out the insides…
The rhubarb isn’t cooked beforehand so it stays fairly crunchy. It’s a nice surprise to get that bit of texture in there with all that fluffiness.
This recipe should make you about 20 palm-of-your-hand sized fritters. Be prepared to have to make even more. Once people taste these they’ll be back for more.