one green planet
one green planet

While there are many ways to celebrate fall, a trip to an apple orchard is an ideal way to spend a perfect autumn afternoon. Picking apples while appreciating the changing leaves and a bit of crispness in the air is the first step to creating fantastic fall foods. Once a year, my mom would break out the fryer and make apple fritters. Over the years, I've learned that there are several versions of fritters, including one that is donut-like, but this remains our family's favorite.

Apple Fritters With Apple Cider Reduction [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

8

Ingredients

  • 1 cup apple cider
  • 1/2 cup nondairy milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour, plus more for dusting
  • 2 tablespoons barley flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 2 McIntosh apples, cored, cut into 1/2 inch rings, peeled if desired
  • Canola oil, for frying
  • Powdered sugar, for dusting

Preparation

  1. Bring the cider to a boil in a small saucepan over high heat. Reduce the heat and let set simmer for about 20 minutes, or until reduced by half. Keep warm.
  2. In a bowl slightly wider than the apple rings, stir together the milk and vinegar. Let curdle, then add the sugar, vanilla, flours, baking powder, and cinnamon. Whisk to combine. The batter should be thick so it won't drip off the slices. If needed, add an additional tablespoon flour.
  3. Heat 1 inch of oil in a large skillet over medium high heat. Line a baking sheet with a brown bag to drain the fritters. When the oil starts to ripple, it is ready. Maintain the oil at this temperature.  Working in batches, toss an apple ring with a bit of the extra flour to dry the apple and help the batter adhere. Dip the apple ring in the batter and coat it well. Fry the ring until golden, about 3 to 5 minutes.  Drain on the baking sheet. Serve hot, dusted with powdered sugar in a pool of cider reduction.

Notes

The hint of barley brings a subtle lower note to the fried batter which pairs well with the tart apple.



About The Author

photourl

Tami Noyes, Cookbook Author

See My Recipes

Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami is the author of American Vegan Kitchen. Starting out as a baker for a local vegetarian café in the early ‘80s, Tami’s love of cooking is her way of expressing her compassion and nurturing for all beings and our planet. She believes that sharing the fantastic flavors of wonderful vegan foods is best way to encourage others toward veganism.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. just want to point out that not all non-dairy milks curdle the same, I have only ever found soy milk to curdle well, Im pretty sure it has to do with the protein content so if there is another non-dairy milk out there that has as high of a protein content as soy milk it may work!
    Definately trying this recipe though! Looks delicious :)