Hello rhubarb lovers! Are you ready for Rhubarb Fritters? Chunks of fresh rhubarb are embedded in a sweet, yeasty dough which is spiced with cardamom & Grains of Paradise. The fritters are fried until golden brown and iced with a glaze made from the rhubarb juice. Yummm!
Admittedly this is not exactly a diet-friendly recipe. But it is definitely a taste-bud friendly recipe. When you’re ready for a cheat day I suggest you make Rhubarb Fritters for breakfast, brunch or for a snack. But hurry, the season for rhubarb is winding down (at least in my neck of the woods it is).
This recipe is inspired by Britton’s Bakery in Wildwood Crest NJ. Whenever I’m in Wildwood Crest I stop by Britton’s on the way into town to pick up a big box of donuts. The donuts are delicious, but the Apple Fritters are legendary, and they’re worth each and every calorie.
I had an itch for fritters, and since I didn’t want to drive all the way to Wildwood I created my own recipe. I wanted a fritter that reminded me of Britton’s fritters. These are not the type of fritter made with a pancake batter. Like the Britton apple fritters, my rhubarb fritters are big, yeasty, donut-type confections.
Now listen, I know we bakers can sometimes be perfectionists, but fritter making is not the time to get too fussy. These are supposed to be big, glorious blobs of messy, fried-dough heaven.
When you’re working with the dough don’t be too precious with it. If some of the fruit falls out while shaping the fritters simply shove it back into the dough. If some fritters have way more fruit than others, just pluck out chunks from the full fritters and shove them into the skimpy ones. Even if it seems that the fritters will never hold together in the fryer, they will. The dough will puff up and trap the chunks of fruit.
And remember, if you’re ever down the Jersey shore run, don’t walk, to Britton’s and indulge in a legendary apple fritter.
Watch this video to see how to make delicious Rhubarb Fritters:
You might also like: