Vegan Apple Fritters
Doughnuts are great, but yeast is a tricky beast, so when we were working on our recipe for Apple Fritters we decided to go for more of a cake concoction and eliminate the need for yeast. They’re also much quicker to make - no pesky rising time required - so you can get these in your belly in a much speedier fashion. Apple Fritters might not be the prettiest of sweet treats, but that apple-cinnamon goodness is enough to make anyone weak at the knees with delight.
|140g / 1 cup + 1 tbsp||plain flour|
|60g / ¼ cup + 1 tbsp||caster sugar|
|1½ tsp||baking powder|
|1½ tsp||ground cinnamon|
|90ml / ⅓ cup + 2 tsp||soya or rice milk|
|50ml / ¼ cup||plain, vanilla or coconut soya yoghurt|
|1 tsp||vanilla extract|
|2||medium apples, peeled, cored and finely chopped|
|Light rapeseed or other flavourless oil, for deep-frying|
|1 quantity||of Maple Cinnamon Glaze (see page 43)|
You will need a deep-sided pan or a deep fat fryer.
Heat the oil in a deep-sided pan or a deep fat fryer, to about l80°C/350°F, or until a cube of bread dropped into the hot oil turns golden in 15 seconds.
In a large bowl mix together the flour, sugar, salt, baking powder and cinnamon. Add the milk, yoghurt, vanilla and apple and stir until fully combined. Drop one big spoonful of the batter at a time into the hot oil, frying the fritters in small batches until golden brown (about 4 minutes), turning them as you go.
Remove from the heat and transfer the fritters to a wire rack to drain. While still warm coat them in the Maple Cinnamon Glaze. Leave them on the wire rack for a couple of minutes for the glaze to firm up before serving.
Try making loads of mini them up in a dish with dairy-free whipped cream.