Ingredients
Equipment
Method
Mix the batter
- Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly combined and there are no visible lumps.
- Beat eggs, milk, and melted butter in a separate bowl until the mixture looks uniform and smooth.
- Pour the wet ingredients into the dry ingredients and stir until just mixed, then fold in the finely diced rhubarb so pieces stay visible.
Fry and finish
- Heat 2 inches of vegetable oil in a deep pot to 375°F, keeping the temperature steady for consistent browning.
- Drop batter by tablespoonfuls into the hot oil and fry for 2-3 minutes per side, until each fritter is golden brown with crisp edges.
- Drain the fritters on paper towels and immediately dust with powdered sugar while they are still warm so it clings.
- Serve warm for the best contrast between a crisp exterior and tender interior.
Notes
For evenly shaped fritters, keep batter portions consistent and avoid overcrowding the pot so the oil returns to 375°F quickly. Store leftovers covered in the refrigerator up to 2 days and rewarm briefly to refresh the exterior; freezing is not recommended for best texture. For a dairy-light option, use lactose-free milk and replace butter with melted plant-based butter.