Apple Fritters are easy to make at home in 30 minutes or less with NO yeast! These crunchy, sweet donuts are vegan but no one would guess it. Full of fresh apples!

looking down on a donut with more around it

Apple fritters are my favorite donut in the whole world. The soft, fluffy, apple filled filled center and the crunchy outside is simply irresistible!

They also happen to be one of the easiest donuts to make at home. Donuts of all kinds are actually incredibly easy to make without dairy or eggs.

There are a few things you will need to safely make fried apple fritters at home:

  1. Food thermometer – This is a very inexpensive kitchen tool that you really need if you want to fry anything. The oil needs to be hot enough, but not too hot, so a thermometer is essential.
  2. A large pot or skillet for frying. I like a deep pot when frying instead of a shallow skillet.

Ingredients you need

  • All purpose flour – I haven’t tried them with another flour. A gluten free mix might work, if you try it let me know in the comments.
  • Granulated sugar 
  • Baking powder
  • Salt
  • Ground cinnamon
  • Unsweetened applesauce – A perfect egg replacer in donut recipes, and so easy!
  • Soy milk – You can use another plant milk, like almond or cashew.
  • Apples – Use a crisp apple, like granny smith or honey crisp. Honey crisp is my favorite apple to use here!
  • Oil for frying – Make sure to use a high smoke point oil for frying, like peanut, vegetable or canola oil.
  • Powdered sugar – For making the glaze.
  • Vanilla

cut in half fritter with apples

How to make apple fritters

  1. In a large bowl, add the flour, sugar, baking powder, salt and cinnamon. Stir to combine.
  2. Now add the applesauce and soy milk to the bowl and mix until just combined, being careful not to over mix.
  3. Add the diced apples and fold them in. I like a LOT of apples!
  4. Heat 2-3 inches of oil (to 375℉) in a deep pot or skillet. Scoop about 1/3 cup of the fritter dough and place in the hot oil, spreading it out a bit. They will puff up as they cook.

collage of how to make fried donuts, step by step

TIP: You can also place 1/3 cup of the dough on a floured surface, and using floured hands, press it down to flatten before using a spatula to carefully transfer it to the hot oil.

Cook 2-3 fritters at a time for 2-3 minutes on one side (maybe less, so watch carefully) until golden brown, then flip using tongs and cook for 1-2 more minutes until both sides are brown, but not burnt.

frying donuts in a large pot

Transfer cooked donuts to a cooling rack with a pan or parchment paper under it, to catch the oil drippings.

Make the simple glaze in a small-medium bowl by whisking the powdered sugar, soy milk and vanilla together until smooth. Dip each fritter into the glaze, then place back on the rack to drip and harden.

dipping donut in glaze

How long do fritters last?

In my house, they are usually gone within an hour! They are best soon after you make them, and while you could eat one the next day, it won’t be nearly as good and crispy. So enjoy these the same day if possible.

Can I bake them?

I tested a few in the oven instead of frying, and while it “worked”, it was quite disappointing. They don’t get crispy, so it’s more of a soft, apple filled cake.

Not my favorite, but if you go this route, bake at 350℉ for about 30 minutes, until cooked all the way through in the middle, and spray them with oil before baking.

many fritter donuts on a rack

More apple recipes to love

square image of an apple fritter on cooling rack
4.92 stars (48 ratings)

Apple Fritters

Apple Fritters are easy to make at home in 30 minutes or less with NO yeast! These crunchy, sweet donuts are vegan but no one would guess it. Full of fresh apples!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 fritters



  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsweetened applesauce
  • 1/2 cup soy milk
  • 2 large apples (granny smith, honey crisp or other crisp variety)
  • vegetable oil, for frying*

Simple glaze


  • In a large bowl, add the flour, sugar, baking powder, salt and cinnamon and stir to combine.
  • Now add the applesauce and soy milk to the bowl with the dry ingredients and mix until just combined. Do not over mix. Fold in the diced apples.
  • Heat 2 inches of oil in a large, heavy skillet or pot to about 375 degrees (you do need a thermometer). Scoop 1/3 cup of the apple fritter batter and place in the hot oil, spreading it down to flatten quite a bit. You can also first flatten them on a floured surface, then transfer carefully to the pot for frying.
  • Cook on one side for about 2-3 minutes until golden brown, then flip with tongs and cook another 1-2 minutes until browned.
  • Place the cooked fritters on a cooling rack with a pan or parchment paper underneath to catch any oil drippings, as well as to catch glaze later.
  • Continue with all the batter until you have used it all, then turn off the heat.
  • Make the glaze: Whisk the glaze ingredients together in a small-medium sized bowl until smooth, then dunk each fritter into it. Place back on rack to harden and drip. Wait a few minutes if possible for the glaze to harden before enjoying.


  1. Use a high smoke point oil for frying - Peanut, vegetable or canola oil are good choices.
  2. Gluten free - I haven't tested them, but I think a quality gluten free mix would work quite well.
  3. Can you bake them? You can, technically, but they will taste MUCH different. They don't get very crispy, at all. Bake on a sheet at 350℉ for about 30 minutes, until done in the middle and I would spray them with oil before baking.
  4. Apple fritters taste best when eaten within a few hours of frying. They will get soft after a while.


Serving: 1of 12 fritters | Calories: 262kcal | Carbohydrates: 43g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 107mg | Potassium: 154mg | Fiber: 2g | Sugar: 29g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Omg I absolutely love love this recipe and I have been making it 2 years now and when I say I’m making apple fritters… trust me they never last long in this house and now making it for my grandbabies today and I was told make a could batch as there are 4 little ones saying please grandma everyone says they are good and we want to make sure we get some before the grownups eat them all.. lol so thank you for sharing this amazing recipe plus I have used cashew milk it’s very tasty using that as well!! I wish I could have given 100 stars for this recipe

  2. I made these tonight and they are amazing! My husband told me these are the best he had ever had! I’m so thankful for the recipe.

    1. Yahoo! I’m thrilled the apple fritters were a hit! Thanks for sharing your wonderful review! Happy cooking!

  3. Hi Nora,
    I’m planning to make these and am wondering if can add a few raisins. Not sure about an amount to add and if you think I should reduce the apples a bit.

    1. Yes, you can add some raisins. Maybe add 1/4 cup or a little more? That just depends on how many you want in the fritters. I would not reduce the apples at all.

      1. Thank you for the reply.
        I can now rate them. I made them and added the raisins, just eyeballing the amount! They are SO good. I froze them after glazing and they come out super fresh the next day. Will be making them again!

  4. I’ve never fried anything before and these turned out really good when I had the oil temp right! I added maple extract to the glaze.

  5. Hello want to make these but wondering if you think the batter [with or without the apples] could be made in advance and stored in the fridge or countertop? Thanks, Michelle

    1. I think you could make the batter ahead of time and store it in the refrigerator until ready to use, probably not more than 24 hours ahead of time though.

  6. Oh my gosh these are so so good! It’s been forever since I’ve had a doughnut shop apple fritter, but these are so much better than I remember! Fantastic flavor and texture, also super easy recipe! The hardest part was getting the oil temp right. Was way too hot on high so I turned it off and allowed it to cool some before I set the house on fire, lol 😆
    The only issue I had was that I probably made them too big and they weren’t quite cooked all the way through.Also, used brown sugar because that’s what we had & they were so delicious and cinnamony sweet on their own that although we made the frosting we would not be missing anything without it. Next time I will try flattening as you suggested. Thank you for yet another amazing recipe! Your website & recipes have helped me learn how to cook vegan 💚

  7. Loved these! I used pumpkin puree instead of apple sauce and omitted the sugar entirely. My family asked me to make them every day 😛

    1. You are welcome, Tricia! How awesome they came out fantastic for you! Thank you for your terrific review and feedback!

  8. I used peanut oil to make these. I followed recipe and ended up with wet, soggy mess. I think if I were to attempt again, I would leave out the apple sauce and reduce the apples, it seemed like there was just too much moisture in this dough and sadly, these soggy, undercooked, loaded with oil masses ended up in the trash. Maybe it is different with vegetable oil? I don’t know how that would make a difference, but peanut is what I had at the time and it was a fail. I’m not new to frying.

    The glaze was spot on, a perfect donut / pastry glaze and I will be using this again. Thank you!

    1. Peanut oil should have been fine, but if they ended up really filled with oil and soggy, it’s likely your oil wasn’t hot enough when they went in. If the oil is not hot enough, too much seeps into the batter, causing a soggy oil filled donut.

      1. these were amazing!!! i used almond milk instead of soy and used canola oil to fry. i will definitely keep the recipe for a long time.

  9. These turned out wonderful. I dipped them in the glaze quickly after taking them out of the oil so that the glaze drips off and is left with the perfect amount.

  10. Nobody has tried these with a gluten-free 1 to 1 blend yet? Okay, I hope to soon. These sound too easy and delicious!

    1. Hi Brian. A few commenters have made these with the Bob’s Red Mill 1:1 gluten free flour with great results. Let me know if you give it a try!

      1. Hi Nora. I made these gluten-free with Arrowhead Mills 1-1 Organic Gluten-free All Purpose Flour. They came out delicious! Rough for 1/2 batch attempt #1 but I will make them again soon. I used organic canola oil but next-next time I want to try coconut oil.

        Also, the only comments I’d add are my glaze was too sugary and thick from dipping. I might try brushing on the glaze, maybe? And I need to mince the apples. Mine were too chunky. Flattening them more should help too.

        Thank you! I love these.

        1. Hi Brian. Thanks for sharing your great feedback and review! I’m glad you loved them! Happy cooking!

  11. Made these in my air fryer but didn’t have milk on hand so I substituted with Nut Pods barista oat milk cinnamon dolce coffee creamer. My kids an I loved them.

    1. Can you give the temperature and cooking time you used? I want to make these but would rather airfry them rather than fry them in oil. Thanks!

      1. Hi Tracie! Other commenters have had great results cooking them in the air fryer at 400ºF for 4-5 minutes on one side, then 4-5 on the other until crispy.

    1. Yes, people are reporting that they cook well in an air fryer! 400 degrees, 4-5 minutes on one side, 4-5 on the other until crispy.

  12. Delicious fritters! I have made these twice. Very tasty! I used coconut oil and it worked well, use a thermometer with the oil. This recipe is a keeper.

  13. Hi, just wondering if you think I could replace the applesauce with apple butter? I’ve got some I’m trying to use up. Sounds delicious 🙂

  14. I made these earlier this year and have to say, these are better than any fritter you can purchase at your local Mom & Pop bakery! I’m up early this morning to make a batch for when my son, DIL and youngest granddaughter arrive for a visit ❤️

    We’re not vegan, however, some of my other grandchildren have egg, peanut and tree nut allergies. I ALWAYS turn to “Nora Cooks” recipes when in need of something delicious and allergen friendly!

    Thank you ❤️

    1. Hi Wendy. What a treat for your visiting family! I am thrilled that you love the apple fritters! Thank you for sharing your great feedback and review! I appreciate you using my recipes, and am happy they are recipes you rely on! Happy cooking!

  15. I made these lovely fritters for my family and a friend! They almost disappeared as fast as they came out of the glaze. Wow! They are the new favorite. Thank you!

    1. Hi Debra. You are welcome! I’m happy my fritters are the new family favorite! Thank you for your great feedback!

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