Home › The Principles of Cookery › Rhubarb Fritters

Rhubarb Fritters

Pare five or six rhubarb stalks, and cut them small. Beat a pint of flour to a smooth paste with half a pint of water, add a pinch of salt, a pint of milk, and two well-beaten eggs, then stir the rhubarb into the batter. Put a large table-spoonful of lard or sweet dripping into a thick-bottomed frying-pan. Melt the fat, and when it is boiling hot, put in the batter by spoonfuls, and keep each spoonful separate. Flatten the tops of the fritters a little, and when one side is brightly browned, turn them over upon the other. When they are done enough drain them, and serve on a hot dish with a little piece of butter, a grate of nutmeg, and a tea-spoonful of sugar over each. Time to fry, three or four minutes. Probable cost, 1s. Sufficient for five or six persons.