Ingredients
Equipment
Method
Applesauce Fritters
- Whisk together dry ingredients in a large bowl until thoroughly combined. Leave a small well in the center of the mixture.1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon kosher salt
- In a separate bowl, stir together the wet ingredients until evenly combined.⅓ cup unsweetened applesauce, ⅓ cup oat milk, 2 tablespoons coconut sugar, 1 teaspoon pure vanilla extract
- In a separate bowl, whip your aquafaba using a hand mixer until the aquafaba is evenly whipped and soft peaks form.¼ cup aquafaba
- Slowly pour the wet ingredients into the well you created in the dry mixture. Gently combine with your spoon. The mixture will appear dry and crumbly.
- Preheat your air fryer to 375 degrees, or allow your air fryer to heat a few minutes before frying.
- Gently fold the aquafaba into the dough. It will appear less dry, and be sure to stop when the mixture is evenly incorporated. Overmixing will result in a tougher fritter.
- Gently fold in the apple pieces until evenly distributed.1 ½ cups peeled, diced apple
- Add dough to parchment lined baking sheet (or parchment-lined basket) and air fry for 8-10 minutes, until the top is a golden brown and you see slightly charred edges on your apple bits. A toothpick or skewer inserted in the center should be clean when removed. Repeat for each batch. I'm able to fry 6 at a time.NOTE: If using an air fryer oven, place the baking sheet on the bottom rack to prevent overbrowning on top.
Vanilla Cinnamon Glaze
- In a small bowl, stir together the powdered sugar, plant-based milk, pure vanilla extract, and ground cinnamon until you achieve an even texture with no bits of powdered sugar remaining.½ cup powdered sugar, 1 tablespoon oat milk, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon
- Drizzle the glaze over the warm apple fritters removed from the air fryer before transferring the fritters to a cooling rack.
- Enjoy warm. For storage, place in an airtight container in a single layer (or with parchment paper separating multiple layers) and refrigerate for up to 3 days. Warm for a few minutes in the air fryer or oven before serving again.
Nutrition
Notes
This recipe makes 12 fritters.
Fritter Dough
- If you prefer to add dry ingredients to the wet - as opposed to what's written in the recipe - you shouldn't experience any significant issues.
- Don't forget the wet and dry ingredients won't evenly incorporate with one another until the whipped aquafaba is added.
- When adding to your baking sheet, feel free to manipulate the dough to adjust size, etc. If needed, push some of the apple pieces deeper into the dough balls.
- OPTIONAL: If you prefer a flat fritter, you can gently flatten the tops of the fritters.
- I store aquafaba in the refrigerator for use in recipes. If you do the same, you can shake the storage container before whipping to help distribute the starches and proteins that may have settled at the bottom of the container. You can do the same with a can of chickpeas, if you don't have aquafaba stored in your refrigerator.
- Your aquafaba should whip within a few minutes of mixing with a hand mixer. If it struggles, add a pinch of cream of tartar. Occasionally, old aquafaba will refuse to whip and a fresh batch is needed.
- If you prefer a thinner glaze, add more plant-based milk (one teaspoon at a time) until you reach the desired consistency. Taste the glaze to determine if you'd like any additional vanilla extract or ground cinnamon.
- Any plant-based (non-dairy) milk of your choosing will work.