Vanilla sugar is an excellent way to use a vanilla bean after the seeds have been scraped. Pack it in a jar with about ½ a cup of sugar and leave it to infuse the sugar with vanilla perfume. If you don’t have time to wait, you can blend them together for a quick version.
- 1 ½ cups plain flour
- 2 tsp baking powder
- ¼ cup soft brown sugar
- ¼ tsp table salt
- 2 eggs
- ½ cup apple cider
- 50 g butter, melted
- 3 Granny Smith apples, grated
- 2 litres canola oil, for deep frying
- 1 vanilla bean
- ½ cup caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
- Mix the dry ingredients together in a bowl, and in a separate bowl whisk the eggs, apple cider and melted butter. Stir the wet ingredients into the dry, then stir through the grated apples. Rest the batter in the fridge for around 30 minutes.
- Place the vanilla bean and sugar together in the bowl of a small high-speed blender. Blend to a powder.
- Heat the oil in a large saucepan or deep fryer to 175°C. Using a tablespoon, drop in scoops of the mixture and fry for around 3 minutes until golden brown. Drain, then sprinkle liberally with the vanilla sugar.
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Photography by Adam Liaw.