Rhubarb Fritters Recipe
Ingredients
| Egg yolks | 2 | |
| 1 cup flat beer, at room temperature | ||
| Butter | 1 Tablespoon, melted | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 2 | |
| Icing Sugar | 1 Cup (16 tbs) | |
| Vegetable oil | 2 Cup (16 tbs) | |
| 6 rhubarb stalks, in bite size pieces | ||
Directions
In a bowl, beat egg yolks, beer, butter and vanilla extract.
Set aside.
In a second bowl, sift flour, sugar and salt.
Fold into first mixture.
Mix to a smooth batter.
Cover.
Refrigerate 1 hour.
In a third bowl, beat egg whites and 2 tbsp (30 mL) icing sugar until peaks form.
Remove batter from refrigerator.
Gently fold in beaten egg whites.
Set aside.
In a saucepan, heat oil to 360°F(180°C).
Dredge rhubarb with remaining icing sugar.
Dip in batter.
Fry 3 minutes or until golden brown.
Drain on a paper towel to soak away excess oil.
Dust with brown or white sugar.
Set aside.
In a second bowl, sift flour, sugar and salt.
Fold into first mixture.
Mix to a smooth batter.
Cover.
Refrigerate 1 hour.
In a third bowl, beat egg whites and 2 tbsp (30 mL) icing sugar until peaks form.
Remove batter from refrigerator.
Gently fold in beaten egg whites.
Set aside.
In a saucepan, heat oil to 360°F(180°C).
Dredge rhubarb with remaining icing sugar.
Dip in batter.
Fry 3 minutes or until golden brown.
Drain on a paper towel to soak away excess oil.
Dust with brown or white sugar.
Chef
