Rhubarb Fritters Cinnamon Glaze (Print Version)

Lightly spiced fritters with fresh rhubarb and a simple vanilla glaze, ideal for sweet brunch moments.

# Ingredients:

→ Fritter Batter

01 - 150 g finely chopped rhubarb
02 - 50 g granulated sugar
03 - 125 g plain flour
04 - 5 g baking powder
05 - 1 g salt
06 - 1 g ground cinnamon
07 - 0.5 g ground nutmeg
08 - 1 large egg
09 - 80 ml milk
10 - 5 ml vanilla extract
11 - Oil, for deep-frying

→ Glaze

12 - 60 g icing sugar
13 - 15–30 ml milk
14 - 2.5 ml vanilla extract

# Instructions:

01 - Combine chopped rhubarb with granulated sugar in a small bowl and let macerate for 10 minutes.
02 - In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well combined.
03 - In a separate bowl, beat the egg, then whisk in milk and vanilla extract.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
05 - Fold the sugared rhubarb gently into the batter, ensuring even distribution.
06 - Add oil to a deep skillet or pot to a depth of at least 5 cm and heat to 175°C.
07 - Drop heaping tablespoons of batter into the hot oil, frying a few at a time. Cook each side for about 2 minutes or until golden brown.
08 - Remove fritters using a slotted spoon and transfer to a paper towel-lined plate to drain.
09 - Whisk together icing sugar, milk, and vanilla extract until smooth. Drizzle glaze over warm fritters and serve immediately.

# Notes:

01 - Ensure the oil temperature remains steady for even browning and to prevent sogginess.

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