Rhubarb Fritters Recipe
Ingredients
2 egg yolks
1 cup flat beer, at room temperature
1 tbsp butter,melted
1 tsp vanilla extract
1 1/4 cups all purpose flour
3 tbsp sugar
1/4 tsp salt
2 egg whites
1 cup icing sugar
2 cups vegetable oil
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.
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