Vegan apple fritters – light and crunchy outside and packed full of spiced apple! Enrobed in a cinnamon glaze with a slight hint of cardamom – they’re my go-to vegan apple fritter!
Allow me to have a quick chat about these vegan apple fritters – also known as CRISPY APPLE SPICE BOMBS in my kitchen (by me, only I call them that..).
These guys are everything a vegan apple fritter should be: They’re basically half spiced apple pie, half donut. The batter is moist and rich which crisps up on the outside like you wouldn’t believe.
The apple is beautifully elevated by the peoples favourite CINNAMON and boosted with a little kick of cardamom. As you can probably tell, I’m VERY fond of these little fellas.
A vegan apple fritter a day keeps the blues at bay!
So most apple fritter recipes out there are yeasted. This means that instead of using baking baking powder to help them stay light and fluffy, they use yeast. As you’re probably aware, this involves proving (i.e. letting the mixture rise) before it can be cooked.
But here’s the thing. When I want a vegan apple fritter, I tend to want it LIKE FIVE MINUTES AGO! Not after 2 hours of proving. I want it STAT!
So my goal here was to develop a recipe which could be WHIPPED up in a flash, for fresh, toasty, spiced easy vegan apple fritters.
How d’ya like them apples??
When it comes to vegan apple fritters, not all apples are created equal! What you’re trying to avoid with this recipe is a soft, soggy inside with overcooked apples which turn to mush as soon as they hit the fryer.
That’s why I INSIST that you use baking apples for this recipe! That’s why this easy vegan apple fritter recipe is THE BEST!
If you can’t get hold of baking apples (such as bramley, janagold or honeycrisp) try to use the most tart apple you can find (a granny smith is a good alternative!). The reason for this is two-fold:
When you cook an apple, like most fruits and veggies, it’ll soften somewhat. The longer you cook, the more it will soften. Cooking apples tend to keep their “bite” better than regular eating apples. This means your finished product will be chunky and al dente rather than mushy and squishy!
Again, as with most fruits, when you cook an apple one of the first things that happens is it loses its sharpness. Acidity is what makes fruit exciting – it counterbalances the natural sugars leaving you with a much more complex flavour profile.
If you cook fruit for too long, you lose all the acidity and just end up with sweetness. This aint good. Cooking apples have a much higher acidity than regular apples, so they can stand up to a bit of high temperature without losing all of that 3D flavour excitement!
Bingo! A delicious vegan apple fritter (or twelve…)!
Nice ‘n’ spicy!
As everyone knows, an apple’s best mate is CINNAMON! They’re ALWAYS hanging out together, in apple pies, donuts, turnovers, crumbles and this vegan apple fritter recipe is no exception!
However, if you’ve been following School Night Vegan for a little while you’ll know that MY best mate is CARDAMOM!
I love how bold and exotic the flavour is. It reminds me of when I got engaged, on a park bench in Stockholm with a cardamom bun in my hand!
By all means, if you want to go rogue with the spices in this vegan apple fritter recipe then please do! Here are some other suggestions which would work well:
- NUTMEG – there’s a little nutmeg in this recipe already, but if you like that vibe – double the amount!
- CLOVES – if you’re making these in autumn or winter, why not throw in some ground cloves to give everything a festive kick? One 1/4 tsp should do it!
- GINGER – ground ginger is one of my fave spices ever – I love the extra kick of heat it brings to sweet dishes. It would work beautifully with the apples in this recipe. Throw in a quarter tsp if you’re down!