Description

Golden, crisp, and kissed with spice—these Rhubarb Fritters with Cinnamon Glaze are a warm, comforting treat that brings together the tart freshness of rhubarb and the sweetness of a smooth vanilla glaze. Each bite is light, fluffy, and packed with flavor, making them the perfect indulgence for breakfast, brunch, or an afternoon pick-me-up. Easy to make and even easier to love, this recipe is a delicious way to celebrate rhubarb season.

Ingredients

Scale

150 g finely chopped rhubarb
50 g granulated sugar
125 g plain flour
5 g baking powder
1 g salt
1 g ground cinnamon
0.5 g ground nutmeg
1 large egg
80 ml milk
5 ml vanilla extract
Oil, for deep-frying
60 g icing sugar
15–30 ml milk
2.5 ml vanilla extract

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Instructions

Combine the chopped rhubarb with granulated sugar in a small bowl and let it macerate for 10 minutes.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
In a separate bowl, beat the egg, then whisk in the milk and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just combined
Carefully fold the sugared rhubarb into the batter, ensuring even distribution.
Add oil to a deep skillet or pot to a depth of at least 5 cm and heat it to 175°C.
Drop heaping tablespoons of batter into the hot oil, frying a few at a time. Cook each side for about 2 minutes or until golden brown.
Remove the fritters using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Whisk together the icing sugar, milk, and vanilla extract until smooth. Drizzle the glaze over warm fritters and serve immediately.

Prep Time: 18 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 8 servings