Makes about 24 Fritters
1 Quart Fresh Strawberries-diced small
¾ Cup Sugar-more or less to taste as needed
1 Lemon-juice and zest
2 Cups All Purpose Flour
1 Tbsp. Baking Powder
1 tsp. Salt
¼ Cup Sugar
¾ Cup Water-add more if necessary
2 Tbsp. Canola Oil
½ tsp. Vanilla Extract
2 Cups Peeled, Diced (1/3”) Rhubarb
As Needed Canola Oil as Needed for Frying
As Needed Powdered Sugar
• Combine the diced berries, sugar and lemon juice. Place in a pot and cook only until the sugar dissolves and creates a nice syrup. Stir in the lemon zest and allow to cool to room temperature and refrigerate.
• Sift together the first 4 ingredients into large bowl. In separate bowl, whisk together the eggs, water, oil, and vanilla extract. Now, pour the egg mixture into the flour mixture and stir gently just to combine. When ready to fry, add the diced rhubarb and stir to combine.
• To fry the fritters, heat a pot no more than halfway filled with canola oil to 350ºf. Using a quarter cup dry measuring cup fill a little more than halfway wuith the fritter batter, and gently turn out into the oil. The fritters should slightly flatten by themselves. Add more water as necessary to loosen the batter. Fry in small batches of only 4 fritters at a time for about 2 minutes or until medium golden brown. Fritters will float and will require flipping. Flip away from you to avoid oil splashing toward you.. Drain briefly and while very hot, sift powdered sugar over the fritters coating evenly. Serve with the strawberry salsa and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com