Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by finely chopping your fresh rhubarb and tossing it with sugar in a bowl. Let the mixture sit for 10 minutes.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
- In another bowl, beat the egg until combined, then stir in the milk and vanilla extract.
- Pour the wet mixture into the bowl with the dry ingredients, gently stirring until just combined.
- In a deep skillet, heat oil to 350°F (175°C) for frying.
- Using a heaping tablespoon, drop dollops of batter into the hot oil and fry for about 2 minutes on each side.
- Once golden brown, use a slotted spoon to transfer fritters to a paper towel-lined plate to drain excess oil.
- In a small bowl, combine icing sugar, milk, and vanilla extract for the glaze and whisk until smooth.
- Once fritters are slightly cooled, drizzle the glaze generously over the top.
Nutrition
Notes
Store fritters in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispiness.