Ingredients
1 cup all-purpose flour1 cup plus 1 tablespoon sugar, divided1/2 teaspoon salt2 large eggs, room temperature, separated1/2 cup 2% milk1 tablespoon butter, melted2 cups finely chopped fresh or frozen rhubarb, thawed and drainedOil for deep-fat fryingConfectioners’ sugar
Preparation
In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth.
Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter.
In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners’ sugar. Serve warm.
