Baked Rhubarb Fritters
Delightful Baked Rhubarb Fritters are a perfect balance of sweet and tart rhubarb, nestled in a fluffy batter, making them a comforting treat for any time of day.
Ingredients
Main Ingredients
- 2 cups fresh rhubarb, chopped Ensure rhubarb is fresh for the best flavor.
- 1 cup all-purpose flour Can be substituted with gluten-free flour if needed.
- ½ cup sugar Consider using natural sweeteners like honey for a healthier option.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Add more for a stronger spice flavor if desired.
- ½ teaspoon ground cardamom Can be omitted if unavailable.
- ¼ teaspoon salt
- ½ cup milk Use almond or other plant-based milk for a dairy-free option.
- 1 large egg Can substitute with a flaxseed egg for a vegan option.
- 1 teaspoon vanilla extract
- Oil for frying Oil for frying (optional) Choose vegetable or sunflower oil.
- Powdered sugar for dusting (optional) Adds sweetness to balance the tartness.
Instructions
Preparation
- Begin by gathering all your ingredients. Wash and chop the fresh rhubarb into small pieces, ensuring they’re uniformly sized for even cooking.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, ground cinnamon, ground cardamom, and salt.
- In a separate bowl, whisk together the milk, large egg, and vanilla extract until well combined.
- Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Take care not to overmix.
- Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.
Cooking Method
- Decide whether to bake or fry your fritters. For baking, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- If frying, heat oil in a skillet over medium heat. Drop spoonfuls of the batter into the oil and fry until golden brown, approximately 2-3 minutes per side.
- For baking, scoop the batter onto the baking sheet and bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Once cooked, dust them lightly with powdered sugar.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. They can be frozen for up to three months.