Fritters were a staple of the New England cuisine in the old days. They could be mixed together quickly to serve at breakfast with maple syrup. When served as the first course at dinner (also with maple syrup), they were a good way for the clever cook to kill the appetites of children before the meat course arrived. Rather than adding more water to the stew to make it go further, she would add another fritter to the plate of a hungry adolescent or husband.

Corn fritters are good, as are apple fritters. Here the ingredient to add is Rhubarb, the random bits adding a delicious pop of flavor. The recipe is from Nancy Adams, writing in the Monadnock Ledger-Transcript.

3 dozen small ones — Original Recipe	20 with 1.5 T scoop — Adapted Recipe	Cast iron skillet
1 c flour+++1 c sugar	½ c King Arthur Golden Flour +++1/3 c sugar	Whisk together in a bowl.
1 egg yolk from a US Large ++++++++  ¼ c whole milk++ 1½ tsp butter, melted	1 egg yolk++++++++ + ¼ c skimmed milk++ 1½ tsp butter, melted	In another bowl, whisk these together. Add gradually to dry ingredients, stirring until smooth.
2 c finely chopped rhubarb++++++++ 2 Tbsp sugar	1 c finely chopped rhubarb++++++++ 1 Tbsp sugar	Stir together to coat, stir gently into batter. Done night before
2 egg whites	1 egg white	Whip until stiff, fold into batter.
1 c Canola/ corn oil, 1” deep	Canola/corn oil/PAM — just a little	Heat oil in skillet. Scoop in batter.
		Cook on both sides. Drain on paper towels.
Maple syrup or 10X sugar	Maple syrup or 10X sugar	Serve hot.

This is the blog of the Bennington Rhubarb Festival, started in 2013 to benefit the G.E.P. Dodge Library Building Fund.

If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.

The next blog installment will be posted on 9 September,2025. If you click the Follow button, all future posts will be sent straight to your inbox every month.