These homemade rhubarb fritters are tender, flavorful, and packed with bursts of tart rhubarb inside a lightly sweet dough. Finished with a delicate lemon glaze, they’re perfect for spring mornings, brunches, or special treats.
Equipment
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Stand mixer with dough hook (or mixing bowl and wooden spoon)
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– Whisk
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Bench scraper
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Rolling Pin
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Baking sheet lined with parchment paper
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Small saucepan
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Deep fryer or heavy-bottomed pot
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Thermometer (for frying)
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– Cooling rack
Ingredients
- 17 ½ oz all-purpose flour 3 ½ cups
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon coarsely ground black pepper
- 8 oz buttermilk 1 cup, room temperature
- 2 oz butter melted
- 2 eggs room temperature
- 4 oz granulated sugar ½ cup
- 1 tablespoon instant yeast
- 1 ½ pounds rhubarb diced into ½” pieces
- 8 oz granulated sugar 1 cup
- ¼ teaspoon table salt
- 8 oz confectioners sugar 2 cups
- 1 teaspoon lemon juice
Instructions
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Whisk 2 cups of the flour with baking soda, salt, cardamom, and black pepper. Set aside.
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In a mixer bowl, combine buttermilk, butter, eggs, sugar, and yeast. Mix until combined. Add the dry mixture and stir for 1 minute, then switch to a dough hook and add the remaining flour.
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Knead with the mixer for 5 minutes, adding flour if sticky. If mixing by hand, incorporate as much flour as possible before kneading the rest in.
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Turn the dough onto a floured surface and knead until smooth and no longer sticky. Form into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise until doubled in size.
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Mix the diced rhubarb with sugar and salt, and let sit for at least 1 hour. Drain the juice into a small pot.
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Heat the juice on medium-low until the sugar dissolves. Mix confectioners sugar with lemon juice, then add enough rhubarb juice to make a glaze with a thin batter consistency.
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Turn the dough out again and roll into a 16″ x 12″ rectangle. Spread ⅔ of the rhubarb over half and fold the dough over it.
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Flatten gently to embed the rhubarb. Add the rest of the rhubarb to half, fold again, and shape into a 12″ x 3″ log. Cut into 12 pieces with a bench scraper.
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Shape each piece into a rough disc, pushing any loose rhubarb back in and adjusting to distribute rhubarb evenly.
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Place on a floured, lined sheet pan. Cover and let rise until nearly doubled. They should feel light and bounce back slowly when poked.
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Heat 2 quarts of oil to 350°F and fry the fritters 2–3 at a time for 4–5 minutes per side. Drain on a cooling rack.
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While still slightly warm, dip the tops in the glaze and let them set on the rack. Best enjoyed warm or fresh.
Notes
Use fresh rhubarb for the best texture and tartness.
Avoid overfilling the dough with rhubarb to prevent leaks during frying.
Make sure the oil temperature stays steady for even cooking.
These fritters are best eaten the day they’re made, but you can refresh leftovers in a warm oven.