Rhubarb Fritters

Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup milk
1/4 cup sour cream or plain Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup chopped rhubarb (fresh or frozen and thawed)
Vegetable oil, for frying
Optional Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

Directions:

Prep the oil: Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels and set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Combine the wet ingredients: In another bowl, whisk together the milk, sour cream, egg, and vanilla extract.
Make the batter: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb. The batter should be thick and slightly sticky.
Fry the fritters: Drop spoonfuls of batter (about 1 1/2 tablespoons each) into the hot oil, being careful not to overcrowd the pot. Fry for 2–3 minutes per side, or until deep golden brown and cooked through.
Drain and cool: Remove with a slotted spoon and let drain on the paper towel-lined plate. Repeat with the remaining batter.
Glaze or sugar them up: Once slightly cooled, drizzle with the vanilla glaze or dust with powdered sugar.