Sweet Rhubarb Fritters (Print Version)

# Ingredients:

→ For the Dough

01 - 3½ cups all-purpose flour, divided
02 - ¼ teaspoon baking soda
03 - 1 teaspoon salt
04 - ½ teaspoon ground cardamom
05 - ½ teaspoon coarsely ground black pepper
06 - 1 cup buttermilk, at room temperature
07 - 2 tablespoons melted butter
08 - 2 large eggs, at room temperature
09 - ½ cup granulated sugar
10 - 1 tablespoon instant yeast

→ For the Rhubarb Filling

11 - 1½ pounds fresh rhubarb, diced into ½-inch pieces
12 - 1 cup granulated sugar
13 - ¼ teaspoon table salt

→ For the Rhubarb Glaze

14 - 2 cups confectioners' sugar
15 - 1 teaspoon fresh lemon juice
16 - Reserved rhubarb juice from maceration

→ For Frying

17 - 2 quarts neutral oil for deep frying

# Instructions:

01 - In a medium bowl, whisk together 2 cups of flour with baking soda, salt, cardamom, and black pepper. Set this mixture aside for later use.
02 - In a large mixing bowl or stand mixer, combine buttermilk, melted butter, eggs, granulated sugar, and instant yeast. Mix until well combined. Add the prepared dry ingredients and mix for about 1 minute until a thick batter forms. Gradually add the remaining flour while mixing.
03 - If using a stand mixer, switch to the dough hook and knead for 5 minutes, sprinkling additional flour if the dough sticks to the bowl. For hand kneading, add as much flour as possible with a wooden spoon, then knead in the rest by hand until the dough is smooth, supple, and not sticky.
04 - Shape the dough into a smooth ball and place in a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1½ hours.
05 - While the dough rises, toss the diced rhubarb with granulated sugar and salt in a bowl. Let it macerate for at least 60 minutes, then drain and reserve the accumulated juice in a small saucepan for the glaze.
06 - Heat the reserved rhubarb juice over medium-low heat until the sugar dissolves. In a separate bowl, combine confectioners' sugar with lemon juice, then gradually add the warm rhubarb juice until you achieve a consistency similar to thin pancake batter. Add extra lemon juice if needed.
07 - Turn the risen dough onto a floured surface and roll into a 16×12-inch rectangle. Distribute two-thirds of the drained rhubarb over half the dough, fold over, and gently press to 1-inch thickness. Add remaining rhubarb over half the dough, fold again, and shape into a 12×3-inch log.
08 - Using a bench scraper, cut the log into 12 equal pieces. Hand-shape each piece into a rough disc, tucking any loose rhubarb pieces back into the dough. Don't worry about perfect shapes—rustic is the goal here.
09 - Place shaped fritters on a parchment-lined baking sheet dusted with flour. Cover and let rise until almost doubled and feeling light and puffy, about 1 hour. Test readiness by gently poking—the indentation should slowly fill back in.
10 - Heat oil to 350°F in a large Dutch oven. Fry fritters 2-3 at a time for 4-5 minutes per side until golden brown. Transfer to a cooling rack while continuing with remaining fritters.
11 - While fritters are still slightly warm, dip the top of each one into the prepared glaze and return to the cooling rack to set. Serve warm for the best experience, ideally within a couple hours of frying.

# Notes:

01 - These delightful fritters feature chunks of tart rhubarb nestled in a sweet, yeasted dough with a hint of cardamom and black pepper for complexity.
02 - The unique glaze is made from the natural juices released during rhubarb maceration, creating a beautiful pink color and intense rhubarb flavor.
03 - Best enjoyed fresh and warm, these fritters make an excellent spring dessert when rhubarb is at its peak.

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