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Rhubarb Cardamom Fritters

A fun little gluten free deep fried unconventional 'donut' filled with chopped rhubarb, and scented with cardamom, anise seed and orange blossom water.  A snack that even Aladdin and Jasmine would enjoy!

Course Baking
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 fritters

Ingredients

  • 1 1/4 cups 310 ml rice flour
  • 3 tbsp 45 ml potato starch
  • 3 tbsp 45 ml granulated sugar
  • 1 1/4 tsp 6 ml baking powder
  • 1/4 tsp salt
  • 1/2 tsp 2 ml ground cardamom
  • 1 tsp 4 ml anise seeds, crushed with a mortar and pestle or the back of a spoon in a small bowl.
  • 1/4 tsp cinnamon
  • 1 large egg
  • 1/2 cup 80 ml milk
  • 1/8 tsp orange blossom water
  • 3/4 cup 175 ml diced rhubarb, about 1/4 inch dice
  • Canola oil or grape-seed oil for deep frying.
  • 1/3 cup icing sugar for dusting the fried fritters

Instructions

  1. In a medium bowl whisk together the rice flour, potato starch, sugar, baking powder, salt and spices.

  2. In a separate bowl, whisk together the egg, milk, and orange blossom water. Pour this over the dry ingredients and stir to combine. It will turn into a smooth stiff batter.
  3. Fold in the rhubarb and set aside.
  4. Bring a 2 inch depth (5 cm) of oil in a medium sized heavy bottomed pot to 325F (160C)
  5. Using two spoons, drop scant tbsp (15 ml) of the batter one at a time into the oil. Do not overcrowd. I found that I could get around 4-5 depending on the size into one batch. This will also depend on the size of the pot.
  6. Fry in batches for 2 minutes per side, flip and fry another 2 minutes. Remove with a slotted spoon or spider onto a paper towel line plate.
  7. Using a small sieve, dust the fritters with icing sugar.
  8. Serve warm.

Recipe Notes

Recipe inspired by Food and Drink magazine, Spring 2018