• 1 Rating

Just a concoction that I came up with, and it turned out so well that I wanted to share it! Crispy fried dough riddled with tangy rhubarb and topped with sweet strawberries. Dust with confectioners' sugar before serving.

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Recipe Summary

prep:
25 mins
cook:
8 mins
total:
33 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rhubarb, white sugar, and water in a small saucepan over medium heat; cook until rhubarb is tender, about 5 minutes. Strain rhubarb, reserving sugar syrup.

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  • Combine buttermilk, egg, and melted butter in a bowl. Stir in cooked rhubarb.

  • Mix flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Stir in buttermilk and rhubarb mixture until batter is thick and smooth.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Spoon batter into a resealable plastic bag; snip a large hole in one corner. Working in batches, squeeze 1-inch lengths of batter into hot oil. Fry until golden brown, about 3 minutes. Drain on paper towels.

  • Stir strawberries into reserved sugar syrup to make sauce. Serve sauce alongside beignets.

Cook's Notes:

I tried simply spooning the dough into the oil in donut hole-sized blobs, but the outside was almost burnt before the inside was cooked.

You can blend the strawberries into the sugar syrup if you want the dipping sauce to have a smoother consistency.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

97 calories; protein 1.8g; carbohydrates 15.4g; fat 3.2g; cholesterol 10.7mg; sodium 264mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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