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Dairy-Free Apple Fritters

Dairy-Free Apple Fritters

Apple fritters, a classic fried fall treat, are now allergen friendly in this dairy-free version.

Prep Time
Cook Time
Dairy-Free Apple Fritters
Rebecca Neidhart
Meet the Chef: Rebecca Neidhart

Rebecca Neidhart is the baker, photographer, and creator of the blog Good Things Baking Co. She lives near Atlanta with her family where she loves to celebrate the simple, good things of life, especially the ones that have butter

10 large fritters
For the Fritters:
  • 2 cups All-purpose flour
  • 1/2 cup Florida Crystals® Organic Raw Cane Sugar
  • 2 tsp Cinnamon
  • 2 ½ tsp Baking powder
  • ½ tsp Salt
  • 1 1/2 cups Granny Smith apples
  • 4 Tbsp, divided, Dairy-free butter
  • 3 Tbsp Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 ½ tsp Lemon juice
  • 1 pinch salt
  • ½ cup Almond milk
  • 2 Large eggs
  • 1 tsp Vanilla extract
For the Glaze:
  • 2 Tbsp Dairy-free butter
  • Florida Crystals® Organic Raw Cane Sugar 1 ½ cups
  • 3-4 Tbsp Almond milk
  • 1 tsp Vanilla extract
For the Fritters:

Step 1

In a large mixing bowl, stir together the flour, Florida Crystals® Organic Raw Cane Sugar, cinnamon, baking powder, and ½ teaspoon salt until well combined. Create a well in the center and set the dry ingredients aside.

Step 2

Peel and chop 1-2 Granny Smith apples into small cubes until you have 1 ½ cups. Place 2 tablespoons of the dairy-free butter in a small pan and melt it over medium-low heat. Add the Florida Crystals® Organic Light Brown Raw Cane Sugar, lemon juice, and pinch of salt and let the mixture bubble for about a minute to allow the sugar to dissolve. Add in the apples and cook for about 5 minutes, stirring occasionally, until the apples have softened but are not mushy. Strain the liquid off into a measuring cup and set aside the apples to cool.

Step 3

Add almond milk to the liquid from cooking the apples until you have ¾ cup of liquid. Melt down the other two tablespoons of dairy-free butter and add it to the almond milk mixture. Beat in the 2 large eggs and vanilla extract, then add all of the wet ingredients to the dry. Stir all of the ingredients just until combined into a loose batter, then mix in the apples until they are evenly incorporated.

Step 4

Heat two inches of frying oil (vegetable or canola are great options) in the bottom of a pan that’s at least four inches deep and heat it over medium heat until it reaches 350F. Use a frying thermometer to monitor the oil temperature – if it gets too hot, the fritters will finish cooking outside while still being raw inside. If it gets too cool, the fritters will take longer to cook, and will absorb more oil and be greasy.

Step 5

Once the oil is heated, carefully scoop 2-3 balls of batter into the oil using two large spoons or a trigger ice cream scoop. They should be about 3-4 tablespoons in size, and make sure that the oil is staying hot enough after adding them. Cook on the first side for about 2 ½ minutes, then flip the fritters over and cook for another 2 ½ minutes. They should be a deep golden brown color. You may want to cut one open to ensure that they have cooked through. If not, add another 15-30 seconds to the cooking time.

Step 6

Remove the fritters and place them on a cooling rack with a baking sheet underneath it to catch any oil drips.

For the Glaze:

Step 1

To make the glaze, melt the dairy-free butter, then mix it with  Florida Crystals® Organic Powdered Raw Cane Sugar, almond milk, and vanilla extract until it’s a smooth glaze. If it’s too thick for dipping the fritters, add extra almond milk a tablespoon at a time until it is the right consistency if needed.

Step 2

Dip each fritter in the glaze and turn it to coat completely. Place back on the cooling rack until the glaze has hardened.

Chef's Tip

Be very careful when working with hot oil, and use a slotted metal spoon to turn and remove the fritters from the pan.

Dipping the fritters in glaze while still warm makes the glaze harden more quickly.

Coconut, cashew, or oat milk can be substituted for the almond milk in both the fritter batter and glaze.