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This is just like your favourite old-fashioned Apple Fritters recipe, with one big difference: it’s vegan! Tender apples, a sticky glaze, and dough that’s crisp on the outside and pillowy soft in the middle make these the BEST fall treat.

There’s nothing like homemade Classic Vegan Donuts —nothing! It’s a recipe I make as a special treat for my family, but with apples in season, I decided to try my hand at making a vegan apple fritters recipe. And now we have a new fall tradition! These fritters are loaded with tender apples, they’re full of cozy cinnamon, and they’re crispy on the outside. A vanilla glaze is the perfect finishing touch to make them totally divine.

Why It’s Worth Making Apple Fritters at Home

Fresh donuts are the best donuts, and this apple fritter recipe is no exception!

• Apple fritters, made vegan . Most apple fritters are not vegan, but this recipe uses plant-based milk, vegan butter, and applesauce as a vegan egg replacement .
• Plenty of fresh apples . The apples are juicy and get tender when fried, and there’s lots of them in every bite!
• The perfect texture . When you fry dough, it gets golden and crisp on the outside, but the inside is tender, soft, and so pillowy. As donuts (and apple fritters!) sit in the bakery case, they lose that irresistible texture, so making them fresh is the best move.

Notes on Ingredients

Here are the ingredients you’ll need for this apple fritters recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Fritters:

• Granny Smith or Honeycrisp apples – Peel, core, and dice these.
• All-purpose flour – Measure this by weight if you can; if not, lightly spoon the flour into your measuring cup to make sure you don’t use too much.
• Baking powder
• Light brown sugar – Dark brown sugar would also work; it has more of a molasses flavour.
• Salt
• Ground cinnamon – You could swap in apple pie spice if you’d like!
• Almond milk – Make sure it’s unsweetened and unflavoured.
• Unsweetened applesauce
• Melted vegan butter – I like to use my homemade Vegan Butter .
• Vegetable oil – Or another high smoke point oil for frying the fritters.

For the Glaze

• Powdered sugar – Here’s how to make Homemade Powdered Sugar .
• Almond milk
• Vanilla extract – Vanilla bean paste would also work if you have it on hand.

How to Make Apple Fritters

Get excited for apple fritters! Here’s a step-by-step look at the process for making this apple fritters recipe.

Dry the apples.

• Dry the apples. Pat the apples dry with a paper towel to remove any excess moisture.
• Mix the dry ingredients. Whisk the flour, baking powder, brown sugar, salt, and cinnamon in a large bowl.

Mix in the wet ingredients.

• Make the batter. Stir in the almond milk, applesauce, and melted vegan butter just until combined. Fold in the apples.
• Heat the oil. Pour an inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium or medium-high until the oil reaches 350°F.

Fry the fritters in oil.

• Fry the fritters. Drop a heaping tablespoon of batter into the hot oil for each fritter and flatten them slightly with the spoon. Fry for 2–3 minutes per side, or until golden brown on the outside.
• Drain. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate to absorb the excess oil.

Make the glaze.

• Make the glaze. Whisk together the powdered sugar, almond milk, and vanilla extract in a small bowl.
• Glaze the fritters . While fritters are still slightly warm, dip them in the glaze or drizzle the glaze over the top. Set on a wire rack until the glaze solidifies.

Tips for the Best Vegan Apple Fritters

• Adjust the flour amount if needed . The batter should be thick but scoopable, but sometimes the amount of flour needed for this consistency will change depending on the humidity in your kitchen. If you need to, mix in an additional tablespoon of flour.
• Test the oil if you don’t have a thermometer . I highly recommend a thermometer when deep frying, but if you don’t have one, you can stick the handle of a wooden spoon in the oil. If bubbles immediately and steadily form around it, the oil’s ready to use. If the bubbles are rapid and not steady, lower the temperature a bit. No bubbles? Keep warming the oil.
• Work in batches . If you add all the batter all at once, it will drop the temperature of the oil and make your apple fritters greasy. Your fritters are also likely to stick together! Don’t overcrowd the pan and you’ll be rewarded with crisp, light fritters.

Serving Suggestions

I love enjoying this apple fritters recipe with a cup of coffee or a homemade vegan Pumpkin Spice Latte if I’m feeling fancy. This Hot Spiced Apple Cider would also be perfect, as would a Dirty Chai Latte .

How to Store Leftovers

• Room temperature : Apple fritters are definitely best eaten fresh, as soon as the glaze has set. But if you have leftovers, you can keep them at room temperature for up to a day in an airtight container.
• Refrigerator : For longer storage, you can refrigerate the fritters for up to 4 days in an airtight container. Let them come to room temperature before serving.
• Freezer : You can freeze these apple fritters in an airtight container for up to 2 months. Thaw in the fridge before serving.

More Vegan Apple Recipes

• Apple Strudel
• Apple Crisp
• Apple Chips
• Apple Streusel Muffins

Ingredients

For the Fritters:

• 2 medium Granny Smith or Honeycrisp apples , peeled, cored, and diced – about 2 cups / 200 g
• 1 ⅓ cups all-purpose flour , 170 g
• 1 teaspoon baking powder , 3.5 g
• ¼ cup light brown sugar , 50 g
• ¼ teaspoon salt , 2.5 g
• 1 ½ teaspoons ground cinnamon , 3 g
• ½ cup unsweetened almond milk , 120 mL
• ⅓ cup unsweetened applesauce , 80 g
• 1 tablespoon melted vegan butter , 13 g
• Vegetable oil , for frying

For the Glaze:

• 1 cup powdered sugar , 120 g
• 2 tablespoons almond milk , 30 mL
• ½ teaspoon vanilla extract , 2.5 mL

Instructions

• Peel, core, and dice the apples into small bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
• In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon.
• Stir in the almond milk, applesauce, and melted vegan butter. Mix until just combined—do not overmix. The batter should be thick but scoopable, add 1 tablespoon flour if it’s too runny. Fold in the diced apples.
• Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 inch (2.5 cm) depth. Heat over medium to medium-high until the oil reaches 350°F (175°C).
• Drop heaping tablespoons of batter into the hot oil, flattening slightly with the spoon. Fry for 2–3 minutes per side, or until golden brown and crisp. Work in batches to avoid overcrowding.
• Remove fritters with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
• In a small bowl, whisk together powdered sugar, almond milk, and vanilla until smooth. While fritters are still slightly warm, dip them in the glaze or drizzle it over the top. Place on a wire rack to let excess glaze drip off.
• Enjoy warm with coffee or tea.

Notes

• Room temperature : Apple fritters are definitely best eaten fresh, as soon as the glaze has set. But if you have leftovers, you can keep them at room temperature for up to a day in an airtight container.
• Refrigerator : For longer storage, you can refrigerate the fritters for up to 4 days in an airtight container. Let them come to room temperature before serving.
• Freezer : You can freeze these apple fritters in an airtight container for up to 2 months. Thaw in the fridge before serving.
• Nutritional information does not include the oil used for frying, as the amount varies and most of it is not absorbed.

Vegan Apple Fritters

Ingredients

For the Fritters:

• 2 medium Granny Smith or Honeycrisp apples peeled, cored, and diced – about 2 cups / 200 g
• 1 ⅓ cups all-purpose flour 170 g
• 1 teaspoon baking powder 3.5 g
• ¼ cup light brown sugar 50 g
• ¼ teaspoon salt 2.5 g
• 1 ½ teaspoons ground cinnamon 3 g
• ½ cup unsweetened almond milk 120 mL
• ⅓ cup unsweetened applesauce 80 g
• 1 tablespoon melted vegan butter 13 g
• Vegetable oil for frying

For the Glaze:

• 1 cup powdered sugar 120 g
• 2 tablespoons almond milk 30 mL
• ½ teaspoon vanilla extract 2.5 mL

Instructions

• Peel, core, and dice the apples into small bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
• In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon.
• Stir in the almond milk, applesauce, and melted vegan butter. Mix until just combined—do not overmix. The batter should be thick but scoopable, add 1 tablespoon flour if it’s too runny. Fold in the diced apples.
• Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 inch (2.5 cm) depth. Heat over medium to medium-high until the oil reaches 350°F (175°C).
• Drop heaping tablespoons of batter into the hot oil, flattening slightly with the spoon. Fry for 2–3 minutes per side, or until golden brown and crisp. Work in batches to avoid overcrowding.
• Remove fritters with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
• In a small bowl, whisk together powdered sugar, almond milk, and vanilla until smooth. While fritters are still slightly warm, dip them in the glaze or drizzle it over the top. Place on a wire rack to let excess glaze drip off.
• Enjoy warm with coffee or tea.

Notes

• Room temperature : Apple fritters are definitely best eaten fresh, as soon as the glaze has set. But if you have leftovers, you can keep them at room temperature for up to a day in an airtight container.
• Refrigerator : For longer storage, you can refrigerate the fritters for up to 4 days in an airtight container. Let them come to room temperature before serving.
• Freezer : You can freeze these apple fritters in an airtight container for up to 2 months. Thaw in the fridge before serving.
• Nutritional information does not include the oil used for frying, as the amount varies and most of it is not absorbed.

Nutrition

Vegan Apple Fritters https://jessicainthekitchen.com/apple-fritters-recipe/ November 10, 2025

Meet my very favourite veggie burger: Beet Burgers! These vegan patties are smoky, flavourful, and absolutely satisfying, perfect for piling onto a bun with your go-to toppings.

The best veggie burger I’ve ever sunk my teeth into was at J. Alexander’s. I ordered my burger, ready to be underwhelmed, and I panicked: “I think you gave me a meat burger! It looks like meat!” The waiter, laughing, clarified that it was indeed a veggie burger and I was mistaking the beets for beef. But how did it taste…so burger-y? The flavour, the textures! This burger was firm! It wasn’t mushy! It was DELECTABLE! My mind immediately went to work trying to think of how I could recreate it at home (preferably with my Vegan Burger Buns! ).

What Makes These the Best Veggie Burgers

After some investigative work (i.e., intense Googling!), I found that the chefs use brown rice, oats, beets, mushrooms and black beans to make J. Alexander’s beet burgers. Here are the elements that make this recipe work:

• Sweet, umami, and smoky flavours . J. Alexander also uses a “sweet soy sauce,” which you can only find at specialty stores, so I opted for a suitable, easier supermarket substitute: maple syrup, soy sauce, and liquid smoke .
• Binders for body . I ground oats into flour to help hold the burgers together, along with adding nutty cooked brown rice for a satisfying texture.
• Roasted beets . Roasting the beets rather than adding them raw unleashes a smooth velvet-y texture and more concentrated flavour.

Notes on Ingredients

Get ready for the best veggie burgers you’ve ever had! Here’s what you’ll need to make these beet burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Mushrooms – Cremini or white mushrooms are both good options.
• Bell pepper
• Black beans – I use canned beans; if you want to use dried, cook them first.
• Brown rice – You’ll need the rice to be cooked too. I’ve also made these burgers with cooked quinoa !
• Onion and garlic – Aromatics that make the beet burger patties delicious! Mince the garlic so it mixes evenly into the burger mixture.
• Flour – I use oat flour or gluten-free flour, but all-purpose flour also works.
• Roasted beets – Follow the roasting instructions here: Beet “Feta” Salad .
• Paprika
• Maple syrup, soy sauce, and liquid smoke – The trio that adds depth to the flavour of these burgers.
• Salt and pepper

How to Make Beet Burgers

I’ll show you the process of making these beet burgers in the step-by-step guide below!

Pulse the beets to chop them.

• Pulse the beets . Add the roasted beets to a food processor and pulse for 30 seconds.
• Add the rest of the ingredients . Pulse everything else in with the beets to incorporate.

Form the beet burger patties.

• Shape the burgers . Line a baking sheet with parchment paper. Coat your hands with oil or cooking spray and divide the mixture into your desired number of patties. (You can make 3 large burgers or 6 smaller ones.)
• Chill . Place the baking sheet in the fridge and chill for at least 2 hours.
• Cook . Heat 2 tablespoons of oil in a skillet set over medium heat. Add the patties and cook 4 to 6 minutes per side, until crispy on the outside and warmed through.

Tips for Perfect Beet Burgers

• Longer is better in the fridge . You can either chill the patties for 2 hours the fridge, then cook, or chill them overnight. I would say overnight is worth it, but if you want them for dinner that night, 2 hours will provide a lovely burger.
• Don’t over-process . Pulse the burger mixture just until it’s combined. You want some texture there! If you pulse it until it’s a paste, your burgers will be mushy.
• Flip carefully . If you’re making the big size of these burgers, you’ll need to flip them carefully to keep them from falling apart. To do this, slip a large spatula underneath the burger and loosen it from the pan first. Once it’s loosened, place the spatula completely under it and flip quickly.

My Favourite Veggie Burger Toppings

I usually go classic with these beet burgers: plant-based cheese, sliced onion, thick slices of tomato, lettuce, mustard, and Homemade Pickles . Here are a few other options to try:

• Caramelized Onions
• Quick Pickled Red Onions
• Garlic Mushrooms
• Vegan Mayo
• Homemade Hummus

Serving Suggestions

Pair your beet burgers with Truffle Fries , Garlic Fries , or Sweet Potato Fries for a restaurant-style meal at home! These Air Fryer Shoestring Fries are also amazing if you love your fries thin and crispy.

How to Store Leftovers

• Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
• Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
• To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.

More Veggie Burger Recipes

• Falafel Burger
• Quinoa Veggie Burgers
• Easy Grillable Veggie Burgers
• Quinoa Burgers

Ingredients

• ½ cup chopped mushrooms , 35 g
• 2 ounces bell peppers , or ¼ cup chopped bell peppers, 55 g
• 7 ounces black beans , or ¾ cup, 200 g
• 2 ½ cups cooked brown rice , 400 g
• ½ onion , diced
• 4 cloves garlic , minced
• ½ cup flour , I used oat flour or gluten free flour mix, 60 g
• 3 ounces roasted chopped beets , about ½ cup chopped beets, 85 g
• ½ teaspoon paprika , 1.5 g
• ½ tablespoon maple syrup , 7.5 mL
• 1 tablespoon soy sauce , 15 mL
• 1/4 teaspoon liquid smoke , optional, 1.25 mL
• Salt & Pepper to taste

Instructions

• In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
• On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
• When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
• Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!

Notes

• If you have the time, leaving these burger overnight in the fridge to set before cooking would make them even better and firmer.
• Liquid smoke gives the burger a unique taste as if the burger had been grilled over a smoky grill. You could also use vegan worcestershire sauce instead.
• You can make oat flour at home by grounding the equal amount of rolled/old-fashioned oats.
• Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
• Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
• To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.