Baked Rhubarb Cinnamon Fritters (Printable Version)
Tender fritters baked with tart rhubarb and cinnamon, topped with a smooth vanilla glaze.
# Ingredients:
→ Dry Ingredients
01 -
200 grams unbleached all-purpose flour
02 -
50 grams granulated sugar
03 -
10 grams baking powder
04 -
2 grams ground cinnamon
05 -
2 grams fine sea salt
→ Wet Ingredients
06 -
2 large eggs, room temperature
07 -
120 milliliters whole milk
08 -
120 grams full-fat plain Greek yogurt
09 -
5 milliliters pure vanilla extract
→ Fruit
10 -
150 grams fresh rhubarb, chopped
→ Glaze
11 -
100 grams powdered sugar
12 -
5 milliliters pure vanilla extract
13 -
10-15 milliliters whole milk
→ Optional
14 -
Vegetable oil for frying, if preferred
# Steps:
01 -
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until evenly mixed.
02 -
In a separate bowl, beat the eggs until yolks are broken. Add milk, Greek yogurt, and vanilla extract; whisk until smooth and slightly pale.
03 -
Fold the wet mixture into the dry ingredients gently with a spatula until just combined, avoiding overmixing to maintain tenderness.
04 -
Carefully fold the chopped rhubarb into the batter ensuring even distribution without crushing the fruit.
05 -
Preheat oven to 200°C. Line a baking sheet with parchment paper. Drop heaping tablespoons of batter spaced apart onto the sheet. Bake for 14 to 16 minutes, flipping once halfway through, until golden and springy.
06 -
Heat vegetable oil in a deep skillet to 175°C. Fry two fritters at a time, cooking about 3 minutes per side until golden. Drain on paper towels.
07 -
In a small bowl, whisk powdered sugar, vanilla extract, and enough milk to form a thick yet pourable glaze.
08 -
Drizzle glaze generously over warm fritters while cooling on a rack. Serve immediately for best flavor.
# Notes:
01 -
For best results, space fritters evenly to ensure uniform browning. Use a cookie scoop for consistent sizing.
02 -
Frozen rhubarb can be used if thawed and drained to prevent excess moisture.
03 -
Store leftovers in an airtight container at room temperature up to two days; reheat in the oven at 165°C for 5 minutes to crisp.