Easy Dairy-Free Apple Fritters are homemade fluffy golden-brown apple doughnuts coated in a smooth, sweet glaze. A simple recipe made without milk or butter.
Apple fritters are a classic bakery favorite of tender chunks of fresh apples folded into a sweet dough, fried until golden and crispy, and coated with a sweet glaze.
Another way to make these is to coat them in cinnamon sugar, which is also delicious.
Making them at home with this recipe gives you warm, fluffy apple doughnuts straight from the fryer or pan, offering all the nostalgic, old-fashioned flavor of a traditional bakery treat, without any dairy.
Apple fritters originated in medieval Europe, where apple-filled dough was fried during the harvest festivals. When European settlers arrived in North America, they made the recipe using local apples, and this evolved into the popular apple fritter we eat today.
A little about apples
Apples originated in Central Asia, where they grew wild thousands of years ago. They spread along the Silk Road trade route and have been cultivated in thousands of varieties all over the world, although there are only several dozen that can typically be found in grocery stores.
Some of the more popular types of apples include Granny Smith, Delicious, Honey Crisp, Gala, Pink Lady, and Jonathan. Different types of apples have different flavors, textures, and colors. Apples are made up of skin, pulp, and approximately 25% air.
Apples are eaten fresh as well as being used in a variety of ways, such as in cooking, baking, salads, smoothies, and to make cider.
A lot of recipes for apple baked goods call for Granny Smith apples in the ingredients. Granny Smith are green tart apples that are firm and hold their shape and won't get mushy when baked. Pink Lady apples are similar in that they are also firm, but they have a balanced tart-sweet flavor. Honeycrisp, on the other hand, is a very sweet apple that is a softer type, similar to Gala apples, but the Gala have a milder sweetness.
Apples are fat-free and relatively low in calories. They have impressive health benefits and are rich in nutrients, such as fiber, vitamins, and antioxidants, and help support heart health and digestion. They are also believed to possibly help lower blood sugar.
Contrary to popular belief, apples are not native to North America, but rather it was the early colonists from Europe who brought trees and seeds. Apples thereafter became an important food, and cider became a common drink, so settlers established apple orchards.
Who hasn't heard the legend of Johnny Appleseed? Well, he was a real person, and his name was really John Chapman. John distributed apple seeds across the Midwest U.S. so that apples could be grown for making cider. And this is how he earned the nickname Johnny Appleseed.
Sometimes, TV shows and movies will mention cyanide made from apple seeds used as a poison. While it is true that seeds from apples contain amygdalin, which can release cyanide, an adult would typically need to crush and eat a very large amount of apple seeds for this to be a problem. So, if you swallowed a few, you probably don't have to worry. Still, it is highly recommended not to let young children or pets have apple seeds.
Frequently Asked Questions (FAQs) about these dairy-free apple fritters
Can I bake these apple fritters instead of frying them?
Yes, you can try to bake them at 200°C (400°F) for about 12 to 15 minutes. However, you will lose the classic, traditional shape and frying gives them the most authentic, crispy bakery-style texture.
Are these apple fritters vegan?
No. Even though this recipe is made without milk or butter, it does contain one egg. However, you can try to make them without the egg for the vegan version.
Can I use frozen apples for this recipe?
Fresh apples work best because frozen apples release too much moisture and make the dough soggy.
Which are the best apples to use for this recipe?
Fresh, tart apples like Granny Smith are the best for these apple fritters.
How do I store leftover apple fritters?
Store them in an airtight container at room temperature for up to two days, or reheat them briefly in a warm oven to restore their crispiness.
Frequently Asked Questions( FAQs) about general baking
Why do recipes have salt in the ingredients of baked goods?
Even though salt tends to make foods, well, salty, it actually plays other roles in baking as well.
For example, the right amount of salt balances flavors in baked goods; it can bring out the sweetness of sugar and, at the same time, prevent them from tasting overly sweet. It also can help dull the bitterness of cocoa.
Salt prevents baked goods from tasting bland, while it balances the richness of the fats. It also helps develop flavor in yeast breads and works with proteins to strengthen gluten and make it more elastic.
Salt also slows down yeast fermentation because it prevents the yeast from eating up the sugars too quickly, which otherwise would cause the dough to rise too fast and then ultimately collapse, causing bread to come out flat instead of fluffy.
Salt helps baked goods stay a little fresher for a little longer and helps delay mold from growing on them.
What is the difference between white granulated sugar and brown sugar?
The short answer is that while white granulated sugar is just pure sweetness, brown sugar is white sugar with molasses mixed into it.
Here is how that change affects your baking:
- White sugar is neutrally sweet. Brown sugar tastes like rich caramel or toffee.
- White sugar makes things crisp and light. Brown sugar traps moisture, making baked goods (like brownies) dense, soft, and extra chewy.
- Brown sugar is dark and wet; white sugar is dry and clear.
Tip: If a recipe calls for brown sugar and you're completely out, you can make your own by thoroughly mixing a tablespoon of molasses into a cup of regular white granulated sugar, and that will give you light-brown sugar. If you want dark brown sugar, you need to mix in more molasses.
What is the difference between baking soda and baking powder?
Baking soda and baking powder are both synthetic leavens that help baked goods rise, but there is a difference between them.
Baking soda is pure sodium bicarbonate, which needs another ingredient that is acidic in order to be activated. When the baking soda touches the acid, it creates a carbon dioxide gas, which helps the baked good rise. Baking soda is between 3 and 4 times stronger than baking powder, and if too much baking soda is used, your baked good will end up with a metallic flavor.
Baking powder is baking soda that is already mixed with an acid and a stabilizer and will be activated by moisture and heat. Nowadays, baking powder is called double-acting because it activates twice-once when it gets wet (when you mix the ingredients together) and again when it heats in the oven.
Replacing one with the other can be tricky, and it's not recommended. However, if you have no choice, then do solid research for substituting one for the other for the baked good you are preparing so you don't ruin it.
What do eggs do in baking?
Eggs are made up of two parts: the whites and the yolks (the yellow).
Egg whites are made up of protein that sets when heated and helps baked goods hold their structure. The yolks are made up of fats and vitamins and help ingredients bond.
Eggs also help baked goods rise as well as keep them moist.
It is important to have the right amount of eggs when baking, because if there are too many eggs in a recipe, this can cause a rubbery, dense texture, and if there are too few eggs, this can cause a crumbly, dry texture.
The different parts of the egg will provide different textures to baked goods; using the entire egg in baking will provide moisture and help the baked good rise evenly, using extra yolks will create richer, denser textures, and extra whites will add fluffiness but may create a drier texture.
What is the difference in using oil vs. butter or margarine?
Both margarine and butter are solid fats at room temperature, and both contain more saturated fats than oil.
While margarine and butter will change from a solid to a liquid when heated, they will change back to solids when cooled again. Oil stays liquid at all temperatures. Oil also coats flour better in the preparation process before baking.
Butter "creams" better than margarine, but one cannot cream oil at all.
When converting a recipe from butter or margarine to oil, the general conversion rate is 1 to ¾ (although if you are doing more than one batch, you might need to reduce the oil because I have found that baked goods come out oily in this case).
And when converting from oil to margarine or butter, typically the ratio is 1 to 1¼, and from margarine or butter to oil, the ratio is typically 1 to ¾.
What is the difference between real vanilla extract and imitation vanilla?
Real vanilla is made from soaking vanilla beans in alcohol, imitation vanilla is synthetic, and real vanilla costs quite a bit more than imitation. Whether or not there will be a taste difference in your baking depends on the baked good, so do some research before you decide. I personally always use the imitation as long as I have a really good brand because it's not worth it to me to spend the extra money.
Suggested equipment for baking
- a stand mixer, which I use mostly for dough and sometimes for whipping
- a hand mixer (for things that aren't dough, and I don't want to mix manually)
- a kitchen scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls-I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas (really good for when you don't want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
Suggested ingredients to keep in your kitchen to bake with short notice
- flour
- white granulated sugar
- brown sugar (light/dark-I usually keep dark)
- confectioners' sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
- various toppings
Love baked goods with apples?
Try
Dairy-Free Homemade Apple Pie
Dairy-Free Baked Apple Doughnuts
Dairy-Free Apple Crumble
Want to try something interesting?
It tastes like apple pie, but it has NO APPLES?
Easy Dairy-Free Mock Apple Pie!
And if you love the taste of apple pie and want to add it to other things...
Easy Diary-Free Apple Fritters with Glaze Recipe
Homemade, fluffy, golden-brown apple fritters with glaze, made without butter or milk.
Ingredients
- Fritters
- 2 cups all purpose flour
- ⅜ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 2 apples, peeled and diced small
- ⅔ cup water
- oil for frying
- Dairy Free Glaze Icing
- 1 cup powdered sugar
- 2 teaspoons vanilla flavoring (vanilla extract or imitation vanilla extract)
- 2 tablespoons water
Instructions
- Pour flour, sugar, baking powder, and salt into a bowl and mix.
- Add egg and water and mix.
- Add diced apple and mix..
- Pour oil into a pan or pot so that it is approximately 1 inch high.
- Heat on medium until a little batter dropped fries.
- While the oil is heating, prepare the glaze by mixing the ingredients *
- When the oil is hot, drop batter, one spoonful at a time into the hot oil (the larger the dollups, the larger the fritters, and the less you will have).
- Fry on one side until golden brown and then flip and fry on the other until it, too, is golden brown.
- Remove from oil and place on paper towel or cooling rack.
- Pour or brush glaze on all side of each fritter (or dunk each fritter into a bowl of glaze)
- Let cool.
Notes
*The consistency should be like a thick syrup or heavy cream, so if it is too thick or too thin adjust by adding more powdered sugar or a little more water or vanilla.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 348Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 379mgCarbohydrates: 78gFiber: 2gSugar: 38gProtein: 6g
