You can also make these yummy fritters with other chopped fruit – e.g. apples or berries, instead of rhubarb.
Serves 4 people
- 125 grams self-raising flour (or use plain flour 1 teaspoon baking powder)
- 25 grams caster sugar, plus a little extra for sprinkling
- 1 teaspoon(s) ground ginger
- 1 egg, beaten
- 1 mug of milk
- 150 grams rhubarb
- 2 tablespoon(s) sweet cicely*, finely chopped (optional)
- 3 tablespoon(s) oil
- Sift the flour into a large bowl. Add the sugar and ginger, and make a well in the middle of the mixture.
- Using a wooden spoon, add the egg and a little milk, and start stirring them into the flour.
- Gradually add more milk to make a thick, smooth batter with no lumps.
- Wash and trim the rhubarb and cut into fine dice.
- Stir into the batter with the sweet cicely, if using.
- Heat the oil in a frying pan until it is very hot.
- Carefully drop tablespoons of the batter into the hot oil.
- Adjust the heat so that the fritters cook briskly but don’t burn.
- When the first side is golden brown, turn the pancakes over, using a knife and fork.
- When they are golden brown on both sides, remove the fritters from the pan and drain on kitchen towels.
- Add a little more oil to the pan and repeat using the rest of the batter. Serve immediately with caster sugar sprinkled on top.
*Additional tips: Sweet cicely is a perennial herb that naturally sweetens sour fruit such as rhubarb and gooseberries, reducing the need for added sugar.
Method
- Sift the flour into a large bowl. Add the sugar and ginger, and make a well in the middle of the mixture.
- Using a wooden spoon, add the egg and a little milk, and start stirring them into the flour.
- Gradually add more milk to make a thick, smooth batter with no lumps.
- Wash and trim the rhubarb and cut into fine dice.
- Stir into the batter with the sweet cicely, if using.
- Heat the oil in a frying pan until it is very hot.
- Carefully drop tablespoons of the batter into the hot oil.
- Adjust the heat so that the fritters cook briskly but don’t burn.
- When the first side is golden brown, turn the pancakes over, using a knife and fork.
- When they are golden brown on both sides, remove the fritters from the pan and drain on kitchen towels.
- Add a little more oil to the pan and repeat using the rest of the batter. Serve immediately with caster sugar sprinkled on top.
*Additional tips: Sweet cicely is a perennial herb that naturally sweetens sour fruit such as rhubarb and gooseberries, reducing the need for added sugar.
Ingredients
- 125 grams self-raising flour (or use plain flour 1 teaspoon baking powder)
- 25 grams caster sugar, plus a little extra for sprinkling
- 1 teaspoon(s) ground ginger
- 1 egg, beaten
- 1 mug of milk
- 150 grams rhubarb
- 2 tablespoon(s) sweet cicely*, finely chopped (optional)
- 3 tablespoon(s) oil
Alternative method:
- Separate the egg and mix in the yolk at stage
- Then whisk the white until stiff and fold into the batter at stage
- Add a little plain yoghurt to the milk for a really light pancake.