Ingredients
8
8 servings
- •6 cups canola oil, for frying
- •2 ¾ cups cake flour
- •¼ cup light brown sugar
- •1 teaspoon ground cinnamon, divided
- •¼ teaspoon ground nutmeg
- •⅛ teaspoon ground allspice
- •½ teaspoon kosher salt
- •½ tablespoon baking powder
- •⅔ cup unsweetened almond milk, or non-dairy milk of choice
- •¼ cup unsweetened almond milk, or non-dairy milk of choice
- •2 tablespoons vegetable oil
- •2 granny smith apples, peeled and finely chopped
- •4 tablespoons margarine, or vegan butter substitute, melted
- •½ teaspoon vanilla extract
- •2 cups powdered sugar
Instructions
- 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!
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