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Lyna Recipes

Crispy Rhubarb Fritters with Sweet Glaze

Crispy fried dough fritters filled with tangy rhubarb and finished with a lemon glaze made from rhubarb juice.
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Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 20 Fritters
Ingredients Method Notes

Ingredients
  

Dough:
  • 4 –5 cups all-purpose flour divided
  • 1/4 tsp baking soda
  • 1 tsp salt
  • Pinch nutmeg
  • 1 cup warm buttermilk
  • 1/4 cup melted butter
  • 2 eggs
  • 1/2 cup sugar
  • 1 tbsp yeast
Rhubarb Filling:
  • 3 cups rhubarb finely diced
  • 1/2 cup sugar
  • 3 tbsp lemon juice
  • Pinch salt
Glaze:
  • Reserved rhubarb liquid
  • 2 cups icing sugar
  • Extra lemon juice as needed
Other:
  • Oil for deep frying about 1 liter

Method
 

  1. Mix 2 cups flour with baking soda, salt, and nutmeg in a bowl.
  2. In a mixer, combine buttermilk, butter, eggs, sugar, and yeast until smooth.
  3. Add dry mixture, then gradually add more flour until a soft dough forms. Knead 5 minutes.
  4. Cover dough and let rise 1 to 1.5 hours until doubled.
  5. Mix rhubarb, sugar, lemon juice, and salt; let sit to release juices.
  6. Roll dough into a rectangle and spread drained rhubarb over half.
  7. Fold, roll lightly, cut into 20 pieces, twist each piece, and flatten slightly.
  8. Let rise again for 1 hour covered.
  9. Heat oil to 350°F and fry fritters 1 minute per side until golden.
  10. Mix glaze using reserved rhubarb liquid and icing sugar.
  11. Dip warm fritters into glaze and let set before serving.

Notes

Maintain correct oil temperature to avoid greasy or raw fritters. Always reserve rhubarb juice for glaze flavor. Best eaten fresh the same day but can be reheated in the oven.