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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Apple Fritters
 Categories: Pastries
      Yield: 8 Fritters
 
      2 md Apples; (2 c) (200 g)
           - (Granny Smith or
           - Honeycrisp);
           - peeled, cored, diced
  1 1/3 c  All-purpose flour (170 g)
      1 ts Baking powder (3.5 g)
    1/4 c  Light brown sugar (50 g)
    1/4 ts Salt (2.5 g)
  1 1/2 ts Ground cinnamon (3 g)
    1/2 c  Unsweetened almond milk
           - (120 ml)
    1/3 c  Unsweetened applesauce
           - (80 g)
      1 tb Vegan butter (13 g); melted
           Vegetable oil; for frying
      1 c  Powdered sugar (120 g)
      2 tb Almond milk (30 ml)
    1/2 ts Vanilla extract (2.5 ml)
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes
  
  Tender apples, sticky glaze, and dough that's crisp on the outside and
  pillowy soft inside make this the best vegan apple fritters recipe!
  
  Peel, core, and dice the apples into small bite-sized pieces. Pat dry
  with a paper towel to remove excess moisture.
  
  In a large bowl, whisk together the flour, baking powder, brown sugar,
  salt, and cinnamon.
  
  Stir in the almond milk, applesauce, and melted vegan butter. Mix
  until just combined--do not overmix. The batter should be thick but
  scoopable, add 1 tb flour if it's too runny. Fold in the diced apples.
  
  Pour enough vegetable oil into a deep skillet or Dutch oven to reach
  about 1" (2.5 cm) depth. Heat over medium to medium-high until the
  oil reaches 350?F (175?C).
  
  Drop heaping tb of batter into the hot oil, flattening slightly with
  the spoon. Fry for 2 to 3 minutes per side, or until golden brown and
  crisp. Work in batches to avoid overcrowding.
  
  Remove fritters with a slotted spoon and place on a paper towel-lined
  plate to drain excess oil.
  
  In a small bowl, whisk together powdered sugar, almond milk, and
  vanilla until smooth. While fritters are still slightly warm, dip
  them in the glaze or drizzle it over the top. Place on a wire rack to
  let excess glaze drip off.
  
  Enjoy warm with coffee or tea.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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