Rhubarb Cream Cheese Fritters
Makes 19 pieces
Time: 45 minutes
Another recipe to use up the plethora of stalks growing in your rhubarb patch at this time of year! These little fritters are a pinch to put together and are so light and fluffy on the inside, with little hints of tartness coming from the diced up rhubarb. Serve alongside a rhubarb butter if you wish, but I think they're just great on their own, coated in sugar.
Ingredients
2 Eggs
60g Sugar
250g Cream Cheese
150g All-Purpose Flour
¼t // 2g Cinnamon
¾t // 7g Baking Powder
155g Rhubarb, diced small
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Oil for frying
Sugar for dusting
Method
In the bowl of a stand mixer, cream together the sugar and cream cheese with the paddle, until smooth. Add in the eggs one at a time, scraping down the sides and bottom of the bowl in between additions. Combine the flour, baking powder and cinnamon and add into the bowl. Mix just until the flour has been absorbed. Add in the rhubarb and mix just to evenly disperse.
Preheat a medium sized pot with vegetable oil for deep frying. Once the temerpature reaches between 350-360F, begin gently scooping spoonfuls of the batter into the oil. I use a small portion scoop that portions each fritter out to about 1 oz. Fry for a few minutes on each side, until nicely golden all over. Use a slotted spoon to scoop the fritters out of the oil. Drain off most of the oil over the pot before popping them into a bowl of granulated sugar. Toss around to coat and then let cool on a paper towel lined baking tray. Enjoy while warm!
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