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Desserts

Nanna’s Apple Frittole (Apple Donuts) Recipe

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Nanna believes fruits do in fact count as dessert — that is, when they’re grated, fried, and sufficiently dusted with sugar. It’s gotta feel like a treat, after all!

You will need

Serves 6

  • 2 pink lady apples, grated
  • 1 orange, zest and juice
  • 5 vegan eggs (we used Orgran No Egg)
  • 1/2 cup of caster sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons oat milk (any plant-based milk works fine!)
  • 3/4 cup sultanas
  • 1 teaspoon vanilla essence
  • 1/2 - 3/4 cup self-raising flour
  • 1 1/2 - 2 cups vegetable oil
  • Icing sugar, for dusting

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Directions

25 mins to prep

15 mins to cook

  1. Step 1

    Grate the apples into a large bowl. Squeeze out and discard any excess juice using a muslin cloth, then set the apples aside. Zest and juice the orange, reserving the juice for later.

  2. Step 2

    In a separate bowl, prepare the vegan eggs according to the packet instructions. Add them to the apples, along with the orange zest, caster sugar, cinnamon, oat milk, sultanas, and vanilla essence. Stir until well combined.

  3. Step 3

    Gradually add the self-raising flour, starting with 1/2 a cup. Mix until the batter is slightly sticky and holds its shape on a spoon. If it becomes too dry, stir in a little of the reserved orange juice to loosen it.

  4. Step 4

    Pour vegetable oil into a deep frying pan and heat over medium. To test if it’s ready, dip in the handle of a wooden spoon — if bubbles form around it, the oil is hot enough.

  5. Step 5

    Using two spoons, scoop and shape a dollop of batter, then gently slide it into the oil. Fry in batches, turning to brown evenly on all sides. Adjust the heat to avoid burning the outside before the inside is cooked through.

  6. Step 6

    Once golden, remove the frittole with a slotted spoon and drain on a paper towel–lined plate.

  7. Step 7

    Dust with icing sugar and serve warm.

Variation

These frittole are versatile too – you can use lemon instead of orange, try dried apricot bits instead of sultanas — experiment to your heart’s content!

Hot tip!

Test your first one or two donuts post-frying and taste, breaking open to ensure the batter has cooked through.

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Recipe: Nanna Mirella

Photography: Brendan Cherry

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