Glazed Rhubarb Fritters: A Sweet and Tangy Homemade Delight
Introduction
If you’re looking for a unique treat that blends tart, fresh fruit with a golden, crispy batter and a sugary glaze, these Glazed Rhubarb Fritters are just what you need. Combining the rustic charm of classic fritters with the unexpected zing of fresh rhubarb, this recipe creates a mouthwatering dessert (or breakfast indulgence) that’s perfect for spring and early summer when rhubarb is in season.
Whether you’re serving them warm for brunch, bringing them to a gathering, or just indulging at home, these fritters strike the perfect balance between crunchy and soft, tart and sweet. Plus, they’re easy to make from scratch with pantry staples.
Ingredients
For the fritters:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- â…“ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 1 ½ cups fresh rhubarb, chopped into small cubes
- Vegetable oil, for deep frying (canola or sunflower recommended)
For the glaze:
- 1 cup powdered sugar (also called confectioners’ sugar)
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the batter
In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, salt, and cinnamon. This ensures an even distribution of leavening agents and spices.
In a separate bowl, beat the eggs with the milk, vanilla extract, and melted butter until fully combined.
Pour the wet mixture into the dry ingredients and gently stir with a spatula or wooden spoon. Mix just until the ingredients are incorporated—overmixing can make the fritters tough.
Gently fold in the chopped rhubarb until it is evenly distributed throughout the batter.
2. Heat the oil
Pour about 2 inches (5 cm) of vegetable oil into a deep skillet, frying pan, or heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small bit of batter into it—if it sizzles and floats, the oil is ready.
3. Fry the fritters
Using a spoon, cookie scoop, or small ice cream scoop, carefully drop heaping spoonfuls of the batter into the hot oil. Fry only a few fritters at a time to avoid overcrowding, which can reduce the oil temperature.
Cook each fritter for about 2–3 minutes per side, turning once, until they are golden brown and cooked through. Adjust heat if needed to prevent over-browning before the centers are done.
Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate or wire rack to drain excess oil.
4. Make the glaze
While the fritters are cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
5. Glaze and serve
While the fritters are still warm (but not too hot), dip each one into the glaze or drizzle it over the top using a spoon. Place the glazed fritters on a wire rack and allow the glaze to set for 5–10 minutes.
Serve warm or at room temperature. These are best enjoyed fresh but can also be stored in an airtight container for a day or two.
Optional Variations and Pro Tips
- Add citrus zest: Stir in a little grated lemon or orange zest into the glaze for a bright, refreshing flavor.
- Try a spiced glaze: Add a pinch of ground ginger or nutmeg to the glaze for a warming twist.
- Even sizes: Use a cookie scoop to ensure consistent fritter sizes, which helps them cook evenly.
- Rhubarb alternatives: Don’t have rhubarb? Try diced apples, blueberries, or chopped strawberries for a seasonal twist.
- Freeze for later: You can freeze unglazed fritters after frying. Reheat in the oven and glaze fresh before serving.
Why You’ll Love This Recipe
- Perfectly crispy on the outside, soft and fluffy inside
- Delightfully tangy from fresh rhubarb
- Quick and simple to make with pantry staples
- Crowd-pleasing and customizable
- Ideal for using up seasonal rhubarb in creative ways
Rhubarb Tips: Choosing and Prepping
Rhubarb stalks come in vibrant shades of pink, red, and green. While all are edible, the redder stalks tend to be sweeter and more tender. Avoid the leaves—they’re toxic and should always be discarded.
When prepping rhubarb, simply rinse and trim the ends. If the stalks are very thick or fibrous, you can peel the outer layer slightly for a better texture.
Final Thoughts
These Glazed Rhubarb Fritters are more than just a dessert—they’re a celebration of fresh, seasonal ingredients and home baking. Their eye-catching golden crust and sweet vanilla glaze make them irresistible, while the tart pop of rhubarb keeps things interesting. Whether you’re a seasoned baker or a curious beginner, this recipe is bound to become a seasonal favorite. Homemade Samoas Girl Scout Cookies