Rhubarb Fritters

Ingredients :

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup milk
• 1/4 cup sour cream or plain Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb (fresh or frozen and thawed)
• Vegetable oil, for frying
• Optional Glaze:
• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions:

1. Prep the oil: Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels and set aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Combine the wet ingredients: In another bowl, whisk together the milk, sour cream, egg, and vanilla extract.
4. Make the batter: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb. The batter should be thick and slightly sticky.
5. Fry the fritters: Drop spoonfuls of batter (about 1 1/2 tablespoons each) into the hot oil, being careful not to overcrowd the pot. Fry for 2–3 minutes per side, or until deep golden brown and cooked through.
6. Drain and cool: Remove with a slotted spoon and let drain on the paper towel-lined plate. Repeat with the remaining batter.
7. Glaze or sugar them up: Once slightly cooled, drizzle with the vanilla glaze or dust with powdered sugar.