Skip to main content

Maple Glazed Apple Fritters

The crisp fall weather is in the air and apple season is officially here! What better way to take advantage of this time of year than to hit the orchards with your kiddos and whip up some homemade fritters for everyone to enjoy?!

The apple fritters were tested by Mackenzie FIVE times to make sure they were absolutely perfect … and I have to say, she really nailed this recipe! The apple cider in this recipe gives the fritters such an intense apple flavour that is so drool-worthy!

Jillian Harris Apple Fritters Vegan

I know I’ve mentioned this before but I want to let you in on my little “ingredient shopping hack”! I buy all of my baking ingredients from Bulk Barn! In this recipe alone, I bought my flour, sugar, baking powder, icing sugar, vanilla, cinnamon, and salt, all from Bulk Barn! I honestly love shopping there so much because it’s so cost-effective and I love the fact that I can bring my own containers in order to reduce the amount of packaging coming into my home!

Alright … let’s dig into the recipe … shall we? I’ll warn you though, this recipe is highly addicting and insanely delicious! LOL!

Jillian Harris Apple Fritters Vegan
Jillian Harris Apple Fritters Vegan
Jillian Harris Apple Fritters Vegan

Maple Glazed Apple Fritters

3 from 2 votes
Recipe by From the Kitchen of Jillian Harris


  • Dough
  • 1 1/4 cups 1 1/4 apple cider (warmed like bath water temperature)

  • 2 packets dry active yeast

  • 1 tbsp 1 brown sugar

  • 6 tbsp 6 vegan butter melted and cooled

  • 3 cups 3 all purpose flour

  • 1 tsp 1 salt

  • 1 tsp 1 cinnamon

  • 1/4 tsp 1/4 nutmeg

  • Canola or vegetable oil, for frying

  • Filling
  • 4-5 green or tart apples, chopped

  • 4 tbsp 4 vegan butter

  • 3 tbsp 3 brown sugar

  • 2 tsp 2 cinnamon

  • 1/2 tsp 1/2 salt

  • 1 tbsp 1 vanilla

  • Glaze
  • 4 tbsp 4 maple syrup

  • 1/2 cup 1/2 icing sugar

  • 1/2 tsp 1/2 vanilla

  • Almond milk, to thin


  • Make the dough. In a large mixing bowl, combine the warm apple cider with the yeast and sugar.
  • Let mixture sit for 5-10 minutes until foamy and smells like bread.
  • Add the melted butter, mix a little to combine and then add the 3 cups flour, salt, cinnamon and nutmeg.
  • Mix the dough with a wooden spoon until dough comes together, and then use hands to mix in circular motion until smooth, about 3-4 minutes. The dough should come together, but be slightly sticky to touch.
  • Grease a large bowl and transfer the dough ball inside. Cover the bowl with plastic wrap and let rise in a warm place (I like to use my oven with the light turned on), for about 40 minutes or until dough has doubled in size.
  • Make the glaze. In a small bowl, mix glaze ingredients until smooth. Add almond milk as needed to thin to desired consistency. Set aside.
  • Make the filling. Heat a skillet over medium heat and add the butter. Add the apples, brown sugar, cinnamon and salt, and cook, stirring occasionally for about 7-8 minutes.
  • Continue to cook until the apples are caramelized, about 5 more minutes. Add vanilla and stir to combine. Remove from heat and let cool.
  • Transfer dough to large floured surface and roll into large rectangle, about the size of a cookie sheet lengthwise.
  • Add apple filling to bottom half of rectangle, and carefully fold top layer over the bottom. Use a paring knife or serrated knife to cut dough into 20-25 small squares.
  • Using your hands, fold over bottom corners over top of each fritter so that it looks like a satchel and apples won’t fall out the sides when frying (it’s okay if a few do!).
  • Place uncooked fritters on a cookie sheet, cover with plastic wrap and let sit in a warm place for 15 minutes. Before frying, stretch out fritters gently and slightly to ensure middle will cook properly.
  • Fry the fritters. In a large deep sauce pan, heat vegetable oil to 350 degrees. It’s important to fry the fritters around this temperature to avoid burning or soggy fritters.
  • Once oil is heated, using a slotted spoon, carefully transfer fritters into the oil and let fry on each side for 40-60 seconds, or until browned and crisp. Watch carefully to avoid burning!
  • Transfer to cooling rack. Drizzle glaze over fritters and serve warm.
  • Store in airtight container for up to 2 days, but best served fresh.

If you happen to make these fritters, make sure to share your feedback with me in the comments below! I can’t WAIT for you to give them a try!




Leave a Reply

  1. Looks soooo yummy! As I was reading the recipe, I noticed step 2 was blank. I think you are just wanting to see if we are awake, so, is there a step 2?

  2. I know that you like to use plant based ingredients, is this imthe reason for the almond milk instead of regular milk? It should regular milk not be substituted?

  3. I am definitely going to try and make these, I’m not vegan but have been thinking lately that I need to make some adjustments to my diet, as I have some serious health issues, severe asthma, allergie, and vocal cord dysfunction. But, I love my sweets, it’s the Scottish heritage lol!

        1. It’s supposed to be warm apple cider, not warm apple cider vinegar!! GAHH!!! It was a typo in the recipe which is now fixed!! XO

      1. It’s supposed to be warm apple cider not apple cider vinegar!!! Eeeeppp!! There was a typo in the first version which I’ve adjusted!!

  4. Thank you for this. As a momma of a kiddo allergic to eggs, dairy, tree nuts, peanuts and several other things this is a perfect recipe for when her friends get donuts!! Thank you!!

    1. Did you try it with the warmed apple cider?? There was a typo in the recipe at first, it said apple cider vinegar but it’s apple cider!!!

  5. When I printed this it said “Apple cider vinegar” but now it says “Apple cider”- I’m assuming it’s not vinegar but please let me know! I’m dying to make these!

  6. The yeast isn’t foaming for me either and I used active dry yeast exactly as it mentioned ?. I’m so sad! (And I let it set for 20 + minutes!)

  7. We made these last night! We either made too much filling or didn’t let the apples caramalize enough as it was a little wet and the dough got a little soggy. We also used regular butter and added the vanilla at the beginning of cooking the apples (wine was involved so directions were sometimes read after haha) which may have changed things a little. BUT we did cut half of it up and tried to make fritter looking things and popped the other half (looked like a panzerotti) in the oven to bake – I wish we had stuck with the fritters! The baked half was good, but our little fritter blobs turned out AMAZING! Was the perfect fall dessert for the cold weather we are getting here in Alberta. Will definitely make again 🙂

    1. The original blog post had a typo in the recipe, which has now been corrected!! It said apple cider vinegar when it’s supposed to be warm apple cider!! XO

  8. These look amazing, could they be in a gluten and dairy free version as well? My daughter cannot have any gluten or dairy.

  9. I made these and they totally flopped. I thought first it was the yeast, but I had just went and bought a new one for this recipe. The yeast and apple vinegar cider did not rise at all or smell like bread. They even didn’t even rise at all throughout, the dough, or in the little fritters. I’m so disappointed! I’m going to have to throw the whole thing out….:(

  10. Oy. . . these did not come out well at all. The first thing was that the dough took about 1 hour and a 1/2 to grow in size. I used warm cider and put it in my oven with the light on. The dough was extremely sticky so I thought I had floured my whole rolling surface enough but apparently I did not. After putting the wet mixture onto my dough and cutting them into squares(ish), the cut dough with filling was impossible to get off of the board. The wet mixture also made the bottom dough soggy and crumble when taken off the surface. To not have a meltdown, my husband came over and with a LOT of flour, rolled out extra unused dough and double wrapped the few fritters I was able to scrape off the board. We ended up with a few good, albeit doughy fritters, but they were a long, frustrating process to get. For anyone thinking of making these I would NOT and yes, they look delicious in the pictures, but they were a flop and take a lot of time. My suggestion if you must make them would be to go to Step 9 (use a LOT of flour!!), but then put a spoonful of mixture on the dough, and put a small dough piece on top, like you were making mini pies. Then maybe you could shape it into a fritter without all the dough getting really soggy.

  11. Hi, I found this delicious recipe but now I have a silly question. Because I live far away in Europe, we might have another size package of how much does one package of yeast weight?
    And thank God I just read those comments about apple cider vinegar, I would have fail this too…

    Thank you already about your blog and Instagram site Jillian, I became a fan during watching Love it or list it and also that serie of you and Justin. Your house is beautiful!

  12. I just made these and omg!! They are amazing! They turned out fantastic, my go to recipe now when feeling something sweet!

Binge All the Latest JH Posts
What Pride Means to Me! Post Featured Image
What Pride Means to Me!
Rachelle’s Bannock Recipe Two Ways Post Featured Image
Rachelle’s Bannock Recipe Two Ways
Embracing Life’s Slow Moments with AlumiTubs Post Featured Image
Embracing Life’s Slow Moments with AlumiTubs