Sunday, January 26, 2014

Mango Fritters and Short Tail/Long Tail

Before you scroll down to the recipe, let's chat for a bit. How is your Sunday going thus far?

This is what my Sunday looks like. 
Dude (short tail) and Paulina (long tail) are hanging out by the window. They are also basking in the sun while bird watching - one of their hobbies.

Prelude to creating Mango Fritters: 

These fritters are a spin on an old Polish recipe for Racuchy - also known as apple fritters. My mom used to make them for me as a kid. I really loved them back then, and I wanted to re-create these suckers for my personal benefit now.

After a few attempts in the past, and giving up, I tried it again today. It worked!

The lesson here boys and girls is….

Ok! Let's do this!

Mango Fritters
Mango Fritters (Makes 10 to 12 Small Fritters)

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegan butter, melted (I put it in microwave for 30 seconds, then mixed it about to melt the rest.)
1/4 cup organic powdered sugar, plus additional for dusting the fritters
1 cup frozen mangoes, defrosted, drained and chopped into small chunks (sliced apples may be substituted)
2/3 cup unsweetened soy milk (almond milk may be substituted)

*Vegetable oil for frying.

I like to eat them with a copious amount of powdered sugar. 
Preheat a large non-stick cooking pan over a medium heat with about 3-4 tablespoons of vegetable oil. Don't panic! Indulge once in a while.

Fritter time! In a large bowl, combine the flour, baking powder, salt, and powdered sugar. Use a whisk to make sure all the ingredients are well incorporated.

Add soy milk, vegan butter and mix well. Now add the mangoes and stir. The batter should look like this.

Thick and creamy! 
Once your pan is hot and ready, drop about 2 tablespoons of batter, per fritter, to the frying pan. I fried about 4 fritters at a time. Fry on each side for about 2-3 minutes, and do not walk away from the pan.

So…I walked away from the pan. 
You will know when they are ready. They puff up and become golden and crunchy. You may want to lower your pan to medium-low after the first batch to prevent from burning.

Do not overcrowd the pan because we want these puppies crunchy, and this is how you do it - give them space to grow. Keep adding extra oil with each batch as needed. After all, this is not diet food, and we love it that way!


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