These Vegan Apple Fritters are everything you want in a cozy treat—crispy edges, soft apple-studded centers, and a simple glaze that pulls it all together.
No eggs or dairy needed. These are golden, fried, sticky-in-a-good-way, and so dang satisfying.
Once you get the batter mixed and the apples folded in, it’s just about frying up little scoops and drizzling that glaze.
Trust me, your kitchen will smell like a fall bakery.
Why I Love This Recipe
I’ve been making some version of these fritters since I first went vegan and didn’t want to miss out on those old-fashioned bakery fritters. I’d test batch after batch until they were just right—crispy, sweet, and soft in the middle. Now it’s a go-to recipe whenever apples are in season.
- Crispy on the outside, soft and fluffy on the inside
- Juicy bites of apples in every bite
- Sweet but not too sweet
- No fancy tools or ingredients
- Comes together fast
Servings and Time
Makes: 10–12 fritters
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
What You’ll Need
For the Fritters:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup cane sugar
- ½ cup non-dairy milk (like almond or oat)
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups peeled, diced apples (about 2 medium apples)
- Neutral oil for frying (like canola or vegetable)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- ¼ teaspoon vanilla extract
Pro Tips
- Use a firm apple like Granny Smith or Honeycrisp—they hold their shape when fried
- Don’t overmix the batter; stir just until combined
- Use a small cookie scoop or tablespoon to get even-sized fritters
- Keep oil temperature around 350°F for best texture
- Let them cool a few minutes before glazing so it sets just right
Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Paper towels
- Slotted spoon
- Cooling rack
- Medium deep pan for frying
- Small bowl for glaze
Substitutions and Variations
- Applesauce substitute: mashed banana or vegan yogurt
- Flour: try 1:1 gluten-free baking flour
- No refined sugar: use maple syrup in batter and skip glaze or use powdered coconut sugar
- Add-ins: toss in a handful of chopped walnuts or pecans
Make Ahead Tips
- Dice the apples and store them in the fridge with a splash of lemon juice up to a day ahead
- You can mix the dry ingredients ahead and store in a sealed container
- Glaze can be made ahead and kept covered in the fridge for 2–3 days
Cooking Instructions
Step 1: Mix dry ingredients
In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt, and ⅓ cup cane sugar.
Step 2: Add wet ingredients
Pour in ½ cup non-dairy milk, 2 tablespoons unsweetened applesauce, and 1 teaspoon vanilla extract. Stir until just combined—don’t overmix.
Step 3: Fold in apples
Add 1 ½ cups peeled and diced apples to the batter and gently fold them in with a spatula.
Step 4: Heat oil
In a medium pot or deep pan, heat about 2 inches of neutral oil over medium heat to 350°F.
Step 5: Fry the fritters
Scoop the batter (about 2 tablespoons at a time) into the hot oil. Fry for 2–3 minutes per side or until golden brown and cooked through. Don’t overcrowd the pan.
Step 6: Drain and cool
Use a slotted spoon to remove the fritters. Set on paper towels for a minute, then transfer to a cooling rack.
Step 7: Make glaze
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons non-dairy milk, and ¼ teaspoon vanilla extract until smooth.
Step 8: Glaze the fritters
Drizzle glaze over warm (not hot) fritters using a spoon or dip the tops right into the glaze.
Step 9: Serve
Let glaze set for a few minutes, then serve them warm on a plate.
Leftovers and Storage
- Keep leftovers in an airtight container at room temp for 1 day or fridge for 3 days
- Reheat in a toaster oven or air fryer at 350°F for 5 minutes to bring back the crisp
- Freeze for up to 2 months—reheat directly from frozen
Why This Recipe Works (Quick Science)
Applesauce acts like an egg replacer, helping bind the batter and keep it moist. The baking powder gives it that lift and fluffiness, while frying seals in moisture and creates a crisp shell. Glaze soaks in slightly while also creating a sweet top layer.
Common Mistakes
- Batter too thin: It should be thick, not pourable—add a spoon of flour if it’s too runny
- Oil too hot or too cold: Use a thermometer or test with a small drop of batter
- Overcrowding the pan: Drops oil temp and makes soggy fritters
- Cutting apples too big: They won’t cook all the way through—small dice is key
What to Serve With
- Hot coffee or chai
- Maple-sweetened yogurt
- Warm apple cider
- A scoop of dairy-free vanilla ice cream for dessert vibes
FAQ
Can I bake them instead of frying?
They won’t be the same, but yes—bake at 375°F for 15–20 minutes, flipping halfway. Spray with oil for crispiness.
What apples are best?
Granny Smith, Honeycrisp, or Fuji all work well.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I know when they’re cooked inside?
They’ll be golden brown outside, and a toothpick poked into the center should come out clean.
Enjoy making these! I’d love to hear how yours turn out. Drop a comment with your favorite apple to use, or ask any questions if you need help.