- 2 cups pure maple syrup
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 2 1/2 cups unbleached all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1/2 teaspoon ground mace
- 1/2 teaspoon salt
- 2 cups vanilla-flavored soy yogurt
- 2 large eggs
- 4 teaspoons brandy
- Canola oil (for frying)
- Powdered sugar
- 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 350°F to 360°F. 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.