This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This recipe relies on using a thermometer to determine correct oil temperature for frying. I highly recommend you purchase one for any kind of frying as if the oil is too hot, you’ll wind up with the outside cooked perfectly and the inside under cooked. On the other hand if your oil is too cold it will take longer to cook and soak up too much oi. That said if you don’t have a thermometer you can test oil temperature by dropping a small drop of batter into the pot to make sure it’s hot enough to fry.
- These are best served day-of as the next day they will start to go stale. If you do save for next day you can help re-crisp the outside by throwing it in the oven or in the air fryer for a few minutes. You will likely need to re-apply the sugar coating as well.
- This recipe produces enough fritules for a family gathering. If you aren’t planning on cooking or eating all of them immediately you can freeze or refrigerate the dough for later use.
Vegan Fritule
Details
Servings
10+
Prep time
30 minutes
Cooking time
40 minutes
Print
Ingredients
3 cups All Purpose Flour
3 cups Vegan Milk
1/3 cup Walnuts, finely chopped
1/3 cup Rum
1/4 cup Sugar (plus 1-2 cups additional for coating)
1 ounce Raisins
1 1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1 Apple (I used green)
Zest of 1 Lemon + 1 tablespoon Lemon Juice
Vegetable Oil (as needed for frying)
Directions
- Place raisins in a small bowl with rum. Set aside for at least 15 minutes.
- Mix flour, sugar, salt, and baking powder into medium sized bowl. Set aside.
- Peel, de-core, and grate apple into a small bowl. Zest lemon adding it to the bowl and squeeze up to a tablespoon of lemon juice onto the apples to prevent browning. Mince walnuts until finely chopped and add to the bowl. Gently mix and set aside.
- Add milk, vanilla, and rum from the raisins to the flour mixture. Mix until no clumps are left in the flour. Let rest for about 10 minutes while flour hydrates. After resting, batter should be waffle batter thickness or thicker. If too think slowly add tablespoon amounts of additional flour until it’s thick enough.
- Fill a stock pot at least 1 inch deep with vegetable oil. Bring temperature up to 375F.
- While oil is heating up and once batter is to desired consistency, slowly fold in fruit and nut mixture into the batter until well mixed. Set aside.
- Once oil is up to frying temperature use a tablespoon to gently add batter to the oil. Fry each side of the fritule until golden brown, approximately 1 minute per side. Once cooked, remove and place on a plate lined with paper towels to soak up excess oil. Repeat until batter is gone.
- While frying additional fritules, fill a medium bowl with approximately 1 to 2 cups of additional sugar. After excess oil drips off your fritules, immediately add to the sugar bowl and toss to coat. Shake off excess sugar and place fritules on a serving plate. Repeat until all fritules are cooked and coated.
- Enjoy fritules immediately hot as dessert to a holiday feast with mulled wine, or for the next day with your morning coffee.
Quick thoughts below from the live stream.
