Baked Rhubarb Cinnamon Fritters (Print Version)
Fluffy, cinnamon-spiced fritters with tart rhubarb and a simple vanilla glaze.
# Ingredients:
→ Fritter Batter
01 -
250 grams all-purpose flour
02 -
50 grams granulated sugar
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon ground cinnamon
05 -
0.5 teaspoon fine salt
06 -
2 large eggs
07 -
120 millilitres whole milk
08 -
60 grams plain Greek yogurt
09 -
1 teaspoon vanilla extract
10 -
180 grams fresh rhubarb, chopped
11 -
Vegetable oil, for frying
→ Glaze
12 -
120 grams powdered sugar
13 -
15–30 millilitres whole milk
14 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly blended.
02 -
In a separate bowl, beat eggs, then incorporate milk, Greek yogurt, and vanilla extract until smooth.
03 -
Add the wet mixture to the dry ingredients, stirring gently until just combined without overmixing.
04 -
Gently fold chopped rhubarb into the batter to distribute evenly.
05 -
Pour vegetable oil into a deep skillet to a depth of 5 centimetres and heat to 175°C.
06 -
Drop heaping tablespoons of batter into the hot oil, frying 2–3 at a time. Cook each side for 2–3 minutes or until golden brown.
07 -
Remove fritters using a slotted spoon and drain on paper towels to remove excess oil.
08 -
Mix powdered sugar, 15–30 millilitres of milk, and vanilla extract in a bowl until smooth and pourable.
09 -
Drizzle glaze over fritters while still warm and serve immediately.
# Notes:
01 -
Avoid overmixing the batter to maintain a tender texture.