Ingredients
Equipment
Method
Mix the batter
- Whisk together all-purpose flour, sugar, baking powder, salt, and cinnamon in a mixing bowl until evenly combined and no lumps remain.
- In a second bowl, beat eggs, milk, and melted butter until smooth and glossy.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in fresh rhubarb, finely diced so pieces stay visible.
Fry and coat
- Heat 2 inches of vegetable oil in a deep Dutch oven to 375°F, letting it come back to temperature between batches if needed.
- Drop batter by rounded tablespoons into the hot oil and fry for 2-3 minutes per side until deep golden and the fritters look set.
- Drain the rhubarb fritters on paper towels for a moment, then immediately toss in cinnamon sugar while still warm to help it adhere.
- Serve the rhubarb fritters warm for the crispiest texture right after frying.
Notes
For crisp fritters, keep the oil at a steady 375°F and fry in small batches so the temperature doesn’t drop. Store leftovers in an airtight container in the refrigerator up to 2 days and rewarm in a 350°F oven for about 8-10 minutes to regain some crunch. Freezing is not recommended because the fried texture softens. For a dairy-light option, use lactose-free milk; the batter consistency should remain similar.