Ingredients
2 cups pure maple syrup
1 cinnamon stick
1 vanilla bean, split lengthwise
2 cups vanilla-flavored soy yogurt
2 large eggs
4 teaspoons brandy
Canola oil (for frying)
2 teaspoons baking powder
Method
Sources
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Recipe1M+
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Recipe1M+
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Dark robust maple — bold flavor for baking, glazes, marinades
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Grade A bourbon vanilla beans for custards, ice cream, extracts
Crystallized maple syrup — baking, rubs, finishing
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Dark robust maple — bold flavor for baking, glazes, marinades
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Grade A bourbon vanilla beans for custards, ice cream, extracts
Crystallized maple syrup — baking, rubs, finishing
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combine maple syrup and cinnamon stick in medium saucepan. scrape in seeds from vanilla bean; add bean. bring to boil. reduce heat and simmer 5 minutes. scrape down sides of pan. let syrup cool completely. whisk first 7 ingredients in large bowl to blend. whisk yogurt, eggs, and brandy in medium bowl to blend. stir yogurt mixture into dry ingredients (batter will be very soft). pour oil into heavy large saucepan to depth of 1 1/2 inches. attach deep-fry thermometer and heat oil to 350f to 360f. line large rimmed baking sheet with several layers of paper towels. frying 3 or 4 at a time, drop batter by heaping tablespoonfuls into oil and cook until deep golden brown, turning occasionally, about 5 minutes. using slotted spoon, transfer fritters to paper towels to drain. sift powdered sugar over fritters. spoon syrup into bowls. arrange 3 fritters atop syrup in each.