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Rhubarb Fritters
Ingredients:
1 c. flour
1 c. plus 1 Tbs. sugar, divided
1/2 tsp. salt
2 eggs, separated
1/2 c. milk
1 Tbs. butter, melted
2 c. finely chopped fresh or frozen rhubarb, thawed and drained
Oil for deep frying
Confectioners' sugar
1 c. flour
1 c. plus 1 Tbs. sugar, divided
1/2 tsp. salt
2 eggs, separated
1/2 c. milk
1 Tbs. butter, melted
2 c. finely chopped fresh or frozen rhubarb, thawed and drained
Oil for deep frying
Confectioners' sugar
Directions:
In a medium bowl, combine flour, 1 c. sugar and salt. In another bowl, whisk egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth. Toss rhubarb with the remaining sugar; gently stir into batter. In a mixing bowl, beat egg whites until stiff. Fold into batter. In an electric skillet or deep-fat fryer; heat oil to 375. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Make about 3 dozen.
In a medium bowl, combine flour, 1 c. sugar and salt. In another bowl, whisk egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth. Toss rhubarb with the remaining sugar; gently stir into batter. In a mixing bowl, beat egg whites until stiff. Fold into batter. In an electric skillet or deep-fat fryer; heat oil to 375. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Make about 3 dozen.
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