Fluffy and delicious, these Vegan Rhubarb Fritters with Vanilla Glaze are easy to make, but taste like they’re straight out of a bakery! These deep fried donuts are packed with fresh rhubarb and are made without yeast, so there’s no rise time required. Finished with a sweet vanilla glaze.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12fritters
Author Two Market Girls
Ingredients
Fritters:
180g(1½ cups) all purpose flour
10g(2 tsp) baking soda
2g(½ tsp) ginger powder
2g(½ tsp) ground nutmeg
pinchsalt
120mL(½ cup) vegan yogurt
30mL(2 tbsp) buttermelted
180mL(¾ cup) soy milk
5mL(1 tsp) apple cider vinegar
15mL(1 tbsp) maple syrup
3stalksrhubarbdiced
Glaze:
165g(1⅓ cups) icing sugar
60mL(¼ cup) soy milk
5mL(1 tsp) vanilla extract
Instructions
In a large bowl combine all purpose flour, baking powder, ginger powder, ground nutmeg, and salt. Mix until evenly distributed.
To the flour mixture add vegan yogurt, melted butter, non-dairy milk, and maple syrup. Mix until combined. Add diced rhubarb and mix until evenly distributed throughout the batter.
Heat 1-2 inches of oil over medium heat to 325°F. Using a cookie scoop, drop batter into the hot oil and cook for 4-5 minutes until golden on all sides. Transfer to a wire rack to cool.
Make the glaze by combining icing sugar, soy milk, and vanilla extract until smooth. Dip slightly cooled fritters into the glaze and let sit until it has solidified.
Optional: Double glaze donuts for an extra sweet bite.