2.2 pounds of flour
1.5 cups of sugar
1/2 teaspoon of salt
1 teaspoon of royal baking powder
9 ounces of vegan butter or margarine 1.7 ounces of ground cinnamon

3 cups of water 1/2 liter of oil

4 tomatillo (green tomato) leaves
3.5 ounces of Veganisimo Vegan Caramel 1/2 cup of vegan milk of your preference


Add the tomatillo leaves to the water and boil. Once this is done, remove the tomatillo leaves, and turn off the heat.

In a bowl, mix the flour, 1/2 cup of sugar, salt, royal baking powder, and the margarine. Slowly add the tomatillo-infused water while you continue to mix. Once you are done, cover the bowl and let it rest for 30 minutes.

Meanwhile, mix the rest of the sugar with the cinnamon in a plate; put it aside for now.

In a pot, add the milk and the vegan caramel. Heat the mixture slowly and mix constantly. Also put it aside for now.

Now grab another pot, and heat the stove to medium. Using the dough, make small balls and stretch them out using a rolling pin.

Once you are done, you can start placing the dough “tortilla” on the pan. Flip It once it turns golden-brown until both sides are done.

Next, place the fritter over some napkins to remove the excess oil, and then cover It with the sugar and cinnamon and then with the milk and caramel mixture.

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