Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups fresh rhubarb, finely chopped
- Oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs and mix in milk, vanilla extract, and melted butter until smooth.
- Gradually combine wet and dry ingredients, stirring until a thick batter forms.
- Fold in chopped rhubarb evenly.
- Heat oil in a deep pan to 175°C (350°F).
- Drop spoonfuls of batter into hot oil and fry in batches for 2–3 minutes, turning until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Roll warm donut holes in cinnamon sugar coating.
- Serve immediately for best texture.
Notes
- Do not overmix batter to keep donut holes light and fluffy.
- Drain rhubarb well if using frozen to avoid excess moisture.
- Use a thermometer to maintain correct oil temperature.
- Fry in small batches to avoid overcrowding.
- Store at room temperature for up to 2 days or refrigerate up to 4 days.
- Reheat in oven for best texture.
- Can be baked instead of fried for a lighter option.
- Try adding citrus zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 donut holes
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
