Crispy Babka Waffle Bites with Vanilla Drizzle

1.Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Set aside for 5 minutes until it thickens.

2.Cut the chocolate babka into 1-inch cubes and set aside.

3.In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

4.Add the almond milk, flax egg, and vanilla extract to the dry ingredients. Whisk until you have a smooth, thick batter with no lumps. The batter should be thick enough to coat the babka pieces well.

5.Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain accurate temperature.

6.Using a fork or skewer, dip each babka cube into the waffle batter, ensuring it is fully coated.

7.Carefully lower the coated babka pieces into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes or until the batter is golden brown and crispy, turning occasionally for even cooking.

8.Using a slotted spoon, remove the babka waffle bites and drain on a wire rack set over a baking sheet or on paper towels.

9.While still warm, dust the babka waffle bites generously with powdered sugar.

10.To serve, plate several babka waffle bites alongside a scoop of dairy-free vanilla ice cream. Drizzle with rich dairy-free chocolate sauce.

11.Enjoy immediately for the best texture contrast between the crispy bites and creamy ice cream.