These vegan apple fritters are crispy on the outside, fluffy and coated in an indulgent icing sugar glaze. Ready in 30 minutes and made with just simple ingredients, they'll become your new favorite breakfast!
My love for apple fritters is infinite. I mean, you all know how much I love starting the day with comfort food.
So, whenever I'm craving dessert for breakfast, these little bites of deliciousness with a cup of tea or coffee are my go-to these days.
Another great thing about vegan apple fritters is just how easy they are to make.
They don't require an oven or any complicated preparation steps. In fact, you need just accessible ingredients and making them is as simple as whisking the ingredients together and frying.
My favorite aspect of these apple fritters is definitely the icing sugar glaze. It's so easy to make and adds a magical finishing touch.
You can serve them as either breakfast or dessert, and either way they work perfectly. You can expect plenty of crispiness and a true 'wow' factor!
Ingredients for vegan apple fritters
Flour. I use all-purpose plain flour for this recipe. Although I haven't tried it with a gluten-free blend, I'm sure it could achieve similar results.
Baking powder. This makes the apple fritters fluffy without the need to use yeast.
Cinnamon. This will make your kitchen smell amazing!
A pinch of sea salt for balance.
Brown sugar. You can also use white sugar or coconut sugar.
Apples. You can use any apple variety of your choice. I like to use Granny Smith because they have a great sweet and sour texture, and crisp flavor.
Plant based milk of your choice.
Lemon juice for a hint of tanginess.
Icing sugar for making the glaze.
Vanilla extract to add to the icing sugar.
How to make vegan apple fritters
Firstly, mix together the flour, baking powder, cinnamon, salt and brown sugar.
Then, peel and dice the apples into small cubes, and add them to the dry ingredients together with the plant based milk.
Stir together well. A thick dough should form at this stage.
Next, cover the bottom of a skillet over a medium-high heat with vegetable oil. After a couple of minutes, add around ½ cup of the batter per apple fritter and flatten it down using a spatula.
Cook for 3-4 minutes, then flip and cook for a few minutes more. They should be crispy and golden brown on both sides.
Meanwhile, prepare the glaze. Add the vanilla extract to the icing sugar, then gradually pour in water and mix together continuously until a thick glaze forms.
Transfer the fritters to a plate or a cooling rack, and drizzle the glaze on top.
You can also use a pair of kitchen tongs to dip them in the glaze. Allow them to rest for a few minutes for the glaze to solidify, then serve immediately.
Recipe FAQs
I haven't tried to do so myself, but you can substitute the all-purpose flour with a gluten-free flour blend.
The number one way to ensure crispiness is to use a generous amount of olive oil, and to make sure that it's hot enough before adding the fritters. And be patient while they cook! Which may be hard given how delicious they will smell.
Apple fritters are best eaten immediately because they start to lose their crispiness quite quickly.
Other amazing vegan breakfast recipes
- My homemade vegan crumpets are a must-try!
- If you love savory breakfast, you'll love my breakfast potatoes.
- You can't go wrong with cinnamon rolls in the morning.
- For a breakfast on the go, try my chocolate granola bars.
- These tasty homemade spiced apple rings.
If you give these vegan apple fritters a go, be sure to leave your feedback in the comments together with a star rating, and tag me on Instagram (@ohmyveggies). I always love hearing from you!
📖 Recipe
Equipment
- Skillet
Ingredients
For the fritters
- 1 cup flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup coconut sugar
- 2 apples
- ½ cup plant based milk
- vegetable oil , for frying
For the glaze
- 1 cup icing sugar
- ½ tablespoon vanilla extract
- ¼ cup water
Instructions
- Mix together the flour, baking powder, cinnamon, salt and brown sugar.
- Peel and dice the apples into small cubes, and add them to the dry ingredients together with the plant based milk. Stir together well.
- Cover the bottom of a skillet over a medium-high heat with vegetable oil. After a couple of minutes, add around ½ cup of the batter per apple fritter and flatten it down using a spatula. Cook for 3-4 minutes, then flip and cook for a few minutes more. They should be crispy and golden brown on both sides.
- Prepare the glaze. Add the vanilla extract to the icing sugar, then gradually pour in water and mix together continuously until a thick glaze forms.
- Transfer the fritters to a plate or a cooling rack, and drizzle the glaze on top. You can also use a pair of kitchen tongs to dip them in the glaze. Allow them to rest for a few minutes for the glaze to solidify, then serve immediately.
Video
Notes
- Use any apple variety of your choice. Granny Smith apples make a great option because they have a sweet and sour flavor profile, and plenty of crispiness.
- Apple fritters are best served immediately because otherwise they start to lose their crispiness.
Feranmi says
I just tried this cus i had no eggs, and they came out pretty good, the recipe said it would come out cruncy. Still, it didnt really do that maybe its cuz i added a tiny bit of lemon juice(just a sprinze) and i used powdered milk with water(for the plant milk). However, it still came out really good, I finished 4 already and substituted the glaze for a blackberry jam, so I have no idea if that was good. Still, I do advise leaving it in the fridge, im not saying to leave it overnight. Still, I popped them in the fridge cus I was full and went back for seconds. They were even better, the apples were softer than before due to them staying a bit in the fridge and it all came together much better than fresh of the pan where you could still feel the crunchiness of the apple compared to the crunchiness of the ... dough. For the frying bit let your pan heat up well like the highest for 5 minutes before you start (I was impatient of course but actually let it sit, it makes a difference) i actually wish i added a bit more lemon to it so maybe half a lemon sqeezed would be okay and do not panic if you think it needs water, it doesnt just add your milk in large then small quantitiess(meaning large pour mixxxxx, then small pour mix, it shold be enough cuz my dough was so good and it hardly works out when I panic too and when you add the lemon it should be enough wetness for your dough) And be careful with the oil, i was playing it rough and spashed my entire hand but Im fine..seeing that I wrote this