Rhubarb Fritters

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

 

  1. Sift the flour into a large bowl. Add the sugar and ginger, and make a well in the middle of the mixture.
  2. Using a wooden spoon, add the egg and a little milk, and start stirring them into the flour.
  3. Gradually add more milk to make a thick, smooth batter with no lumps.
  4. Wash and trim the rhubarb and cut into fine dice.
  5. Stir into the batter with the sweet cicely, if using.
  6. Heat the oil in a frying pan until it is very hot.
  7. Carefully drop tablespoons of the batter into the hot oil.
  8. Adjust the heat so that the fritters cook briskly but don’t burn.
  9. When the first side is golden brown, turn the pancakes over, using a knife and fork.
  10. When they are golden brown on both sides, remove the fritters from the pan and drain on kitchen towels.
  11. 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

  1. Sift the flour into a large bowl. Add the sugar and ginger, and make a well in the middle of the mixture.
  2. Using a wooden spoon, add the egg and a little milk, and start stirring them into the flour.
  3. Gradually add more milk to make a thick, smooth batter with no lumps.
  4. Wash and trim the rhubarb and cut into fine dice.
  5. Stir into the batter with the sweet cicely, if using.
  6. Heat the oil in a frying pan until it is very hot.
  7. Carefully drop tablespoons of the batter into the hot oil.
  8. Adjust the heat so that the fritters cook briskly but don’t burn.
  9. When the first side is golden brown, turn the pancakes over, using a knife and fork.
  10. When they are golden brown on both sides, remove the fritters from the pan and drain on kitchen towels.
  11. 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.
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