1 1/2 cup all-purpose flour
1 tablespoon Earth Balance or other vegan butter
2 teaspoon baking powder
EnerG egg replacer for 1 egg
1/4 cup + 1 tablespoon applesauce
1/4 cup soymilk
3 tablespoon raisins (or to taste)
1/2 teaspoon vanilla extract
2 tablespoon sugar
vegetable oil for frying
powdered sugar as needed
In a small bowl, mix flour and baking powder. Add EnerG (prepared as one egg replacement). Cut in butter with a pastry blender or fork, until evenly crumbled.
In a separate bowl, combine applesauce, soymilk, regular sugar, vanilla, and raisins. Beat until combined. Slowly add flour mixture to wet ingredients and combine to form a thick batter. You may add a dash of cinnamon if desired.
Heat about 1/4 cup vegetable oil in the bottom of a frying pan with steep sides (I used a wok). When a small lump of batter sizzles in the oil, it's ready. Fry large spoonfuls (balls a little more than an inch wide) for about 5 minutes (you can do a bunch at a time, just make sure they don't touch). Turn often to brown on all sides. When puffs have turned golden and crispy on the outside, use a fork or slotted spoon to take them out of the oil and put them on a paper towel to drain (roll them around a bit to get all the excess oil off).
After a few minutes the puffs should be warm but no longer as hot to the touch. Roll them in powdered sugar and enjoy! (If you don't want to roll them in sugar, dip them in agave nectar or a thick fruit syrup).