VEGAN APPLE FRITTERS RECIPE BY TASTY
Light, fluffy, and filled with fall flavors, these apple fritters are easy as apple pie! You can use any apple of your choice. We prefer Granny Smith apples because they hold their shape during frying, and we love their sweet-tart taste. Top these fritters off with a simple glaze and serve them as a delicious breakfast or dessert.
Provided by Betsy Carter
Categories Breakfast
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the canola oil in a large heavy-bottomed pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a rimmed baking sheet.
- In a large bowl, whisk together the flour, brown sugar, ½ teaspoon cinnamon, the nutmeg, allspice, salt, and baking powder.
- In a separate large bowl, whisk together ⅔ cup (160 ml) almond milk, the vegetable oil, apple, melted margarine, and vanilla.
- Slowly add the dry ingredients to the wet ingredients and stir until smooth.
- Working in batches, scoop the batter in ¼-cup (60 ml) increments into the hot oil and fry until golden brown and cooked through, 4-5 minutes. Transfer the fritters to the wire rack with a slotted spoon and let cool.
- Meanwhile, add the powdered sugar, remaining ½ teaspoon cinnamon, and remaining ¼ cup (60 ml) almond milk to a medium bowl and whisk until smooth.
- Drizzle the glaze over the fritters and let set for 5 minutes before serving.
- Enjoy!
VEGAN APPLE PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, organic sugar, kosher salt, vegan butter, ice water, granny smith apples, organic sugar, lemon, cornstarch, lemon, coconut oil, salt, cinnamon
Provided by Merle O'Neal
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a large bowl, combine the flour, sugar, and salt.
- Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
- Gradually add the ice water and mix just until the dough can be pressed together.
- Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
- On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
- Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
- Bake for 1 hour, until crust is starting to turn golden brown.
- Let cool for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 138 grams, Fat 37 grams, Fiber 10 grams, Protein 6 grams, Sugar 81 grams
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