Vegan Apple Fritters

These vegan apple fritters, crafted by the talented Richard Makin, are a delightful twist on a classic dessert, promising a perfect blend of light, crunchy exteriors and a burst of spiced apple goodness within. The recipe, yielding 12 servings, showcases the ingenious use of ground flax seeds as an egg substitute, providing the fritters with that essential binding element. The apples, peeled, cored, and cubed, undergo a refreshing bath in lemon juice, ensuring they retain their vibrant color and adding a zesty touch to each bite.

The batter, a symphony of vegan butter, oat milk, and the thickened flax egg, joins forces with a dry mix of sugar, flour, baking powder, and an array of aromatic spices. This results in a thick, flavorful batter that envelops the apple pieces, creating a tantalizing dance of textures and flavors. The fritters take a quick dip in hot oil, achieving a golden brown perfection that’s both visually appealing and irresistibly crispy.

But the magic doesn’t end there. A luscious glaze, combining icing sugar, ground cinnamon, and plant milk, is generously drizzled over the cooled fritters. This finishing touch not only adds a sweet and aromatic note but also ensures a delightful presentation. With each fritter boasting 188 calories, a modest yet satisfying indulgence awaits those who savor these vegan apple fritters—a testament to the creativity and skill behind this delectable dessert. Whether you’re a seasoned vegan or simply seeking a plant-based treat, these fritters are sure to become a go-to favorite.

Vegan Apple Fritters

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!

Course: Dessert

Cuisine: American

Keyword: vegan apple fritters

Servings: 12

Calories: 188kcal

Author: Richard Makin

Ingredients

For the Apple Fritters

2 tablespoon ground flax seeds (chia or linseed are also great)
4 tablespoon water
2 baking apples (large! Peeled, cored and cubed)
2 tablespoon lemon juice
45 g vegan butter (melted)
150 g plant milk (I used oat)
2 tablespoon granulated sugar
195 g plain white flour
2 teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cardamom
½ teaspoon fine sea salt
Vegetable oil for frying

For the Glaze

200 g icing sugar
¼ teaspoon ground cinnamon
3 tablespoon plant milk

Instructions

To Make the Apple Fritters

Combine the ground flax seed and the water. Whisk together in a small bowl and set aside to thicken.
In a medium bowl, toss the peeled, cored and cubed apples in the lemon juice to stop them browning. Set aside.
In a medium bowl, mix together the melted vegan butter, plant milk and thickened flax egg.
In a separate medium bowl mix together the sugar, flour, baking powder, spices and salt.
Add the better, milk, flax mixture to the dry ingredients and stir well to combine to form a thick batter. Using a slotted spoon, add the apples to the batter, leaving behind any extra lemon juice in the bowl. Mix the apples into the batter well and place in the fridge.
In a high-sided medium saucepan, add a few inches of oil and bring to around 175c. (I use a probe or candy thermometer to make sure the temperature is right).
Once hot, add a heaped dessert-spoon of the batter to the oil. Allow it to fry for around 30 seconds before carefully flipping it over and frying until golden brown all over. Use a slotted spoon or a spider to remove the fried fritter from the oil. Place on a wire cooling rack to drain while you cook the remaining batter.
Once all the batter is cooked, allow the fritters to cool fully for around 15 minutes.

To Make the Glaze

In a medium bowl, whisk together all the glaze ingredients.
Once the fritters are cooled, drizzle a good dessert-spoon of the glaze over each fritter. Leave to set for a few minutes before serving.

Nutrition