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Sweet & Tangy Rhubarb Fritters

Rhubarb fritters with a crisp, golden exterior and visible rhubarb pieces, fried to a tender interior. Finished with a snowy dusting of powdered sugar for a classic spring treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup milk
  • 2 tbsp butter, melted
Fritter mix-ins
  • 2 cup fresh rhubarb, finely diced
For frying and finishing
  • 1 Vegetable oil for frying
  • 1 Powdered sugar for dusting

Equipment

  • 1 Dutch oven

Method
 

Mix the dry ingredients
  1. Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, beat eggs, milk, and melted butter until smooth and fully combined.
Combine and fold in rhubarb
  1. Pour the wet ingredients into the dry ingredients and stir until just mixed, then fold in the finely diced rhubarb.
Heat the oil
  1. Heat 2 inches of vegetable oil in a deep pot to 375°F.
Fry the fritters
  1. Drop batter by tablespoonfuls into the hot oil and fry for 2-3 minutes per side until golden brown.
Drain and dust
  1. Drain the fritters on paper towels, then immediately dust with powdered sugar while warm.
Serve
  1. Serve warm for the crispiest exterior and best texture.

Notes

For clean, evenly shaped fritters, keep the oil at 375°F throughout and don’t overcrowd the pot—fry in small batches. Store leftovers in an airtight container in the fridge up to 2 days and rewarm in a 350°F oven for 5-8 minutes; freezing is not recommended for best crispness. For a lighter twist, use 2% milk and substitute half the sugar with honey (reduces sweetness but keeps the batter tender).