“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
Taste of Home
- 1 cup all-purpose flour
- 1 cup, plus 1 tablespoon sugar divided
- 1/2 teaspoon salt
- 2 large eggs room temperature, separated
- 1/2 cup 2% milk
- 1 tablespoon butter melted
- 2 cups finely chopped fresh or frozen rhubarb thawed and drained
- Oil for deep-fat frying
- confectioner's sugar
- 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.
1 fritter: 66 calories, 3g fat (1g saturated fat), 12mg cholesterol, 41mg sodium, 9g carbohydrate (6g sugars, 0 fibre), 1g protein.