Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

  There’s no better way to welcome apple season than to fry up a good batch of apple fritters. 

 The weather of late has evoked nostalgic feelings of autumn, putting me in the strange predicament of looking forward to the changing of seasons. If you knew me, you’d know I’m not one to welcome the fall season with open arms; I despise seeing pumpkins, bright orange and red decor of all sorts embellishing stores by the end of July. I would live in a world of perpetual summer if I could- I just really don’t like the cold. But this year is different. I’m actually looking forward to the switch from summer to fall. In fact, I made these fritters in slight excitement. It made me think of my younger self, back when I actually enjoyed the cool days of autumn and the cold, snowy days of winter.

  Drive North, South, East or West and you’re certain to see apple orchards dotted about every direction in the state of Virginia. I can count off my hand at least six apple orchards within a twenty-five-minute radius of me. You won’t find me complaining, though. I’m fortunate to live where I live; it’s a beautiful place, and beautiful places give me so much inspiration when I feel drained and ready to give in. I’m extremely thankful for that. So, I set off to my local orchard, a lovely ten-minute drive with scenic views of Virginia farmland and the Blueridge mountains, then came home with a paper bag full of crisp, red apples just waiting to be turned into these apple sage fritters.


Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

   dough:

3 cups unbleached, all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

2 1/2 teaspoons active dry yeast

3/4 cups cashew milk, hot

1/2 cup raw cane sugar

1 teaspoon pure vanilla extract

2 *flax eggs 

3 tablespoons coconut oil 

5 cups canola oil, for frying

   apples:

1 tablespoon coconut oil

3 tablespoons apple cider vinegar

3 medium sized apples

1 1/2 teaspoons ground cinnamon

1/3 cup raw cane sugar

3 large sage leaves, minced

   glaze:

1 1/2 cups powdered sugar

2 tablespoons pure maple syrup

1 tablespoon good rum

1/2 teaspoons vanilla bean paste (or vanilla extract)

    METHOD

  1. *Blend 2 tablespoons of flax seeds in a blender until finely ground. Pour into a small bowl and add 2 1/2 tablespoons water and stir. Set aside.
  2. In the bowl of an electric standing mixer, add the yeast and hot cashew milk and give it a little stir. In a separate bowl, whisk together the flour, spices, salt, and sugar. Add to the yeast mixture, along with the vanilla and flax egg and beat on medium-high speed with the dough-hook attachment until the dough comes together completely and wipes the sides and bottom of the mixing bowl clean- about 4 minutes. Reduce the speed to medium and add the coconut oil, 1 tablespoon at a time; making sure each tablespoon is incorporated into the dough before adding the next. It will seem like it doesn’t want to incorporate at first, but just give it a few seconds and it’ll come together. Once all the oil is in the dough, you should have a soft, smooth dough. lightly oil a large bowl and place the dough inside, cover with a thin cloth and let it rise in a warm, dry place for an hour or until it has doubled in size. Prepare the apples while the dough rises.
  3. Peel and core the apples and chop them into 1/2-inch long rectangular pieces that have a thickness of 1/4-inch. Add the sugar and cinnamon to the apples and toss until coated. Heat a large skillet over medium-high heat, melt the coconut oil and add the apples, 1/4 cup of apple cider vinegar, and minced sage. Cook the apples, stirring often, until the liquid has reduced to a syrupy thick mixture and apples are somewhat soft, but the centers still somewhat firm(you don’t want them cooked soggy). Cool the apples until ready to use. If there happens to be a lot of liquid from the apples, strain it out. 
  4. Once the dough has doubled in size, turn it onto a floured surface. Roll it into a 1/2-inch thick rectangle. Sprinkle the apples over one-half of the dough, then fold the other side over the apples. Pinch the sides shut and gently roll the dough into a 1/2-inch thick rectangle again. Sprinkle the remaining apples all over the dough, then roll it into a tube. Seal the ends shut and flatten the tube with your hands slightly, then roll it out with a rolling pin into a 1/2-inch thick rectangle. It’s OK if some apples pop out, just keep pushing them back in. The width should roughly be 5-6-inches wide. Using a knife, cut the rectangle down the center long ways, then cut 2-inch by 2-inch squares from the two strips. There should be about 9-10 squares in total. Place parchment paper on a large baking sheet and lightly dust with flour. Space each dough piece about 3-inches apart from one another. Cover with a thin towel and let them rise for 25-30 minutes or until doubled in size. Meanwhile, fill a large pot with 5 cups of oil(about 2-inches deep) and heat to 350°F. I recommend using an oil or candy thermometer to keep track of the temperature. The oil to stay at or close to 350°F. Cook the fritters, just two at a time, for 2 minutes on each side. Use a slotted spoon to transfer the cooked fritters to a cooling rack(place paper towels under racks to catch oil). 
  5. To make the glaze, sift the powdered sugar, then add the maple syrup, vanilla, and bourbon. Whisk until smooth, then drizzle onto the fritters once they have cooled until warm to touch and no longer hot. 
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2 thoughts on “Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

  1. Terri L Betz Reply

    Wonderful! Your pictures made my mouth water! Just gorgeous! I have not had cashew milk yet, so I can’t wait to try it! My family thanks you in advance for these Fall Apple treats! Love your work btw! Happiest Fall!

  2. Meg | Meg is Well Reply

    These are bringing back all the memories of me getting apple fritters with my grandparents, only better! So beyond perfect!

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