Fluffy and delicious, these Vegan Rhubarb Fritters with Vanilla Glaze are easy to make, but taste like they’re straight out of a bakery! These deep fried donuts are packed with fresh rhubarb and are made without yeast, so there’s no rise time required. Finished with a sweet vanilla glaze.
When in rhubarb season, you eat all the rhubarb. What better way to enjoy this seasonal produce than packed into a deep fried donut.
We love donuts and what’s better than a donut that can be made in under 30 minutes? These fluffy on the inside and crispy on the outside Rhubarb Fritters are as easy to make as they are delicious. Made without yeast, so you don’t have to sit around and wait for the dough to rise. Just make the batter, deep fry, glaze, and enjoy!
Why you’ll love this recipe:
- Crispy on the inside and fluffy on the inside.
- Comes together in under 30 minutes.
- Perfect balance of sweet and tart.
Top tips for making Rhubarb Fritters:
- Slice rhubarb evenly. To be sure that all the rhubarb are cooked evenly, cut them into a 1/4″ slice.
- Don’t overmix the batter. Overmixing the batter can result in a chewy unpleasant texture. Mix until the ingredients are just combined and no dry flour remains.
- Flavour to taste. Every has different tastes and preferences – we recommend tasting the batter before frying to ensure you have the perfect spice ratio for you.
- Deep fry until golden on both sides. For the best fry fritters should be fried at 325F until they are a medium golden colour. Test the temperature by frying a fritter and cutting in half to ensure the batter is cooked all the way through. If its undercooked you didn’t cook it long enough or your oil is too hot.
- Let cool on a wire rack. To keep a crispy outer crust let the fritters cool on a wire rack so no condensation build up.
- Glaze twice. For an extra sweet touch, double glaze your fritters!
Ingredient Notes:
- All-Purpose Flour – We bake these recipes with No Name Unbleached All-Purpose Flour, but it will work with any brand. If you want to make this gluten free we recommend using a 1-1 Gluten Free Baking Flour. Note that we have not tested this recipe with gluten free flour, but feel it should work.
- Vegan Yogurt – We use Maison Riviera Plain Coconut Yogurt for almost all of our baking recipes.
- Vegan Butter – We use Becel Plant Based Sticks in these cookies, but other vegan butter substitutes should as well.
- Non-Dairy Milk – We have used soy milk, pea protein milk, oat milk, and almond milk for cinnamon roll recipes and all have worked well.
- Apple Cider Vinegar – This is what makes vegan buttermilk! It gives it that perfect tangy flavour. You can use apple cider vinegar or lemon juice.
- Rhubarb – It’s only in season a few weeks out of the year and we like to buy it from a local producer here in Ontario.
Recipe FAQ:
Can these be made ahead of time?
You can make the batter ahead of time and store in an airtight container in the fridge. However we don’t recommend frying them too far ahead of when you want to serve them.
How do you properly store rhubarb fritters?
Store in an air tight container or sealed bag for 1-2 days at room temperature.
What oil is best for deep frying?
We like to use vegetable oil, but any neutral high smoke point oil will work. You want an oil with a smoke point of 100F or higher like peanut or canola oil.
Other vegan desserts you’ll love:
How to make Vegan Rhubarb Fritters with Vanilla Glaze:
Mini Rhubarb Fritters with Vanilla Glaze
Ingredients
Fritters:
- 180 g (1½ cups) all purpose flour
- 10 g (2 tsp) baking soda
- 2 g (½ tsp) ginger powder
- 2 g (½ tsp) ground nutmeg
- pinch salt
- 120 mL (½ cup) vegan yogurt
- 30 mL (2 tbsp) butter, melted
- 180 mL (¾ cup) soy milk
- 5 mL (1 tsp) apple cider vinegar
- 15 mL (1 tbsp) maple syrup
- 3 stalks rhubarb, diced
Glaze:
- 165 g (1⅓ cups) icing sugar
- 60 mL (¼ cup) soy milk
- 5 mL (1 tsp) vanilla extract
Instructions
- In a large bowl combine all purpose flour, baking powder, ginger powder, ground nutmeg, and salt. Mix until evenly distributed.
- To the flour mixture add vegan yogurt, melted butter, non-dairy milk, and maple syrup. Mix until combined. Add diced rhubarb and mix until evenly distributed throughout the batter.
- Heat 1-2 inches of oil over medium heat to 325°F. Using a cookie scoop, drop batter into the hot oil and cook for 4-5 minutes until golden on all sides. Transfer to a wire rack to cool.
- Make the glaze by combining icing sugar, soy milk, and vanilla extract until smooth. Dip slightly cooled fritters into the glaze and let sit until it has solidified.
- Optional: Double glaze donuts for an extra sweet bite.
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