Description
Delightful Rhubarb Fritters filled with tart rhubarb and topped with a cardamom glaze, perfect for brunch or a cheat-day snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- ½ teaspoon coarsely ground black pepper
- 1 cup buttermilk
- 2 oz melted butter
- 2 eggs
- ½ cup granulated sugar
- 1 tablespoon instant yeast
- 1½ lbs rhubarb
- 1 cup granulated sugar (for macerating)
- ¼ teaspoon salt (for macerating)
- 2 cups confectioners’ sugar
- 1 teaspoon lemon juice
- rhubarb juice (from macerated rhubarb)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, baking soda, salt, ground cardamom, and coarsely ground black pepper until evenly combined.
- Mix Wet Ingredients & Yeast: In a separate bowl or mixer, combine 1 cup of buttermilk, 2 oz of melted butter, 2 room-temperature eggs, ½ cup of granulated sugar, and 1 tablespoon of instant yeast. Mix well until everything is fully combined.
- Combine Dry & Wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir until a thick, cohesive batter forms.
- Add Remaining Flour & Knead: Gradually incorporate the remaining flour into the batter. Knead the dough with a dough hook or by hand for about 5 minutes until it feels smooth and supple.
- First Proof: Shape the kneaded dough into a ball and place it in an oiled bowl. Cover it with plastic wrap and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
- Macerate Rhubarb: Toss 1½ lbs of diced rhubarb with 1 cup of granulated sugar and ¼ tsp of salt. Allow it to sit for at least 60 minutes to draw out the juices.
- Make Glaze: On medium-low heat, warm the extracted rhubarb juice until the sugar dissolves. In another bowl, combine 2 cups of confectioners’ sugar and 1 tsp of lemon juice. Gradually mix in the warm rhubarb juice until you achieve a glaze with the consistency of thin pancake batter.
- Shape Fritters: Turn the dough onto a floured surface and knead it smooth. Roll the dough into a rectangle approximately 16”x12”. Spread ⅔ of the macerated rhubarb onto one half and fold the other half over.
- Repeat Rhubarb Embedding: Add the remaining ⅓ of the macerated rhubarb on top, fold and flatten; shape into a log approximately 12” x 3”. Slice it into 12 equal pieces.
- Form Individual Fritters: Shape each piece into rough discs, enclose the rhubarb chunks and transfer them to a floured or parchment-lined sheet pan.
- Fry: Heat 2 quarts of oil to 350°F. Fry a couple of fritters at a time, for 4-5 minutes per side or until golden brown.
- Glaze & Serve: While the fritters are still warm, dip the tops into the prepared glaze and return them to the cooling rack to set.
Notes
- Measure Correctly: Use the “dip & sweep” method for flour to ensure proper measurement.
- Don’t Overthink Shapes: Embrace irregular shapes for each fritter.
- Release Air Bubbles: Poke any air bubbles with a knife tip to prevent large holes once fried.
- Perfect Proofing: Ensure the dough doubles in size during the final proof.
- Maintain Oil Temperature: Fry in small batches to maintain the oil temperature at 350°F.
- Glazing Timing: Dip fritters in glaze while they're warm for better adherence.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Fry
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Rhubarb Fritters, Cardamom Glaze, Dessert, Brunch