why make this recipe
Gluten Free Apple Fritters are a delicious treat that everyone can enjoy, even those with gluten sensitivities. These fritters are crispy on the outside and soft on the inside, packed with sweet apple pieces and warm spices. Whether for breakfast, dessert, or a midday snack, they bring a comforting and sweet flavor to any occasion. Plus, making them at home means you can enjoy them fresh, warm, and with your favorite toppings!
how to make Gluten Free Apple Fritters
Ingredients:
- 1 1/2 cup gluten free flour blend (210 g)
- 3/4 teaspoon xanthan gum (only add if your GF flour blend doesn’t already contain xanthan)
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons light brown sugar (28 g)
- 2/3 cup milk, dairy or non-dairy (160 ml)
- 1 tablespoon oil (15 ml)
- 2 eggs or 6 tablespoons aquafaba (90 ml)
- 2 teaspoons vanilla extract
- 2 apples, peeled and finely diced
- 3 cups powdered/icing sugar (375 g)
- 3 tablespoons milk, dairy or non-dairy (45 ml)
- 1/2 teaspoon vanilla extract
Directions:
- In a large mixing bowl, whisk together the gluten free flour, xanthan gum, baking powder, salt, cinnamon, nutmeg, and brown sugar.
- Stir in the milk, oil, eggs (or aquafaba), and vanilla extract. Mix well until you have a thick and smooth batter with no lumps.
- Gently fold in the diced apples.
- In a large skillet, heat the frying oil to about 360-375°F (80-90°C). Make sure there’s about 1 1/2 – 2 inches of oil in the skillet.
- Once the oil is hot, use a large spoon to drop about 1-2 tablespoons of the batter into the oil. Be careful not to splash the oil. Leave space between each fritter for even cooking.
- Fry each fritter for about 3 minutes on one side before carefully flipping it over to cook for another 2-3 minutes. Repeat until all the batter is used up.
- Place the cooked fritters on a wire rack to cool slightly.
- To make the icing, whisk together the powdered sugar, milk, and vanilla in a small bowl until it forms a thick glaze. Adjust the thickness by adding more powdered sugar for a thicker glaze or more milk for a thinner one.
- Dip each fritter in the glaze and set them back on the wire rack to let the excess drip off. Enjoy your fritters!
how to serve Gluten Free Apple Fritters
Serve the fritters warm, dusted with powdered sugar or drizzled with icing. They make a wonderful snack or dessert on their own or paired with a scoop of vanilla ice cream or some fresh whipped cream. A cup of coffee or hot cider also complements them beautifully.
how to store Gluten Free Apple Fritters
To store, place the cooled fritters in an airtight container. Keep them at room temperature for up to two days. For longer preservation, put them in the fridge for up to a week. You can also freeze the fritters for up to three months. Just let them cool, place them in freezer bags, and squeeze out the air before sealing.
tips to make Gluten Free Apple Fritters
- Ensure your gluten free flour blend has xanthan gum, or add it separately for better texture.
- For extra flavor, add a pinch of salt to the icing or sprinkle some chopped nuts on top.
- Make sure the oil is hot enough before frying to keep the fritters from absorbing too much oil.
- Experiment with different spices, like cardamom or allspice, to customize the flavor.
variation
You can easily customize these fritters! Try adding raisins, cranberries, or nuts to the batter. For a different twist, substitute the apples with other fruits, such as pears or peaches, or even try adding chocolate chips for a sweet indulgence.
FAQs
1. Can I make these fritters ahead of time?
Yes, you can prepare the batter ahead and store it in the refrigerator for up to 24 hours before frying. Fry them fresh when you are ready to serve.
2. Can I use different types of apples?
Absolutely! Any sweet or tart apples work well, such as Granny Smith, Honeycrisp, or Fuji. Each type will give the fritters a unique flavor.
3. What if I do not have xanthan gum?
If your gluten free flour blend does not already contain xanthan gum, you can omit it, but the texture might be slightly different. You can substitute with 1 tablespoon of ground flaxseed mixed with water for a similar binding effect.