Description
Delightful gluten free apple fritters made with a blend of aromatic spices and tender diced apples, fried to golden perfection, and finished with a sweet vanilla glaze. Perfectly crisp on the outside and soft on the inside, these fritters offer a delicious treat suitable for those avoiding gluten.
Ingredients
Dry Ingredients
- 1 1/2 cup gluten free flour blend (210g)
- 3/4 teaspoon xanthan gum (only if your flour blend doesn't contain it)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons light brown sugar (28g)
Wet Ingredients
- 2/3 cup milk, dairy or non-dairy (160ml)
- 1 tablespoon oil (15ml)
- 2 eggs or 6 tablespoons aquafaba (90ml)
- 2 teaspoons vanilla extract
Main
- 2 apples, peeled and finely diced
- Oil for frying (about 2 inches deep)
Glaze
- 3 cups powdered/icing sugar (375g)
- 3 tablespoons milk, dairy or non-dairy (45ml)
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients: Whisk together the gluten free flour blend, xanthan gum (if using), baking powder, salt, ground cinnamon, ground nutmeg, and light brown sugar in a large mixing bowl until evenly combined.
- Add wet ingredients: Stir in the milk, oil, eggs (or aquafaba), and vanilla extract. Whisk the mixture until a thick, smooth batter forms without any lumps.
- Add apples: Gently fold the peeled and finely diced apples into the batter, ensuring they are evenly distributed throughout.
- Heat oil: Pour frying oil into a large skillet or pot to a depth of about 1 1/2 to 2 inches. Heat the oil over medium-high heat until it reaches a temperature of 360-375°F (80-90°C), suitable for frying.
- Fry fritters: Using a large spoon, carefully scoop about 1-2 tablespoons of batter and drop it into the hot oil, leaving space between each fritter to avoid overcrowding. Fry each fritter for approximately 3 minutes on one side until golden, then flip and fry for an additional 2-3 minutes on the other side until evenly golden and cooked through. Repeat this process with the remaining batter.
- Cool fritters: Remove the cooked fritters carefully from the oil using a slotted spoon and place them on a wire cooling rack to drain excess oil and cool slightly.
- Make glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until a thick glaze forms. Adjust consistency by adding more powdered sugar to thicken or more milk to thin as desired.
- Glaze fritters: Once the fritters have cooled slightly, dip each fritter into the glaze, allowing excess to drip off, then place them back on the cooling rack to set.
Notes
- Ensure the oil temperature is maintained between 360-375°F to achieve a crispy exterior and thoroughly cooked interior.
- If your gluten free flour blend already contains xanthan gum, omit adding extra xanthan gum.
- Aquafaba is a great egg substitute for vegan or egg-free versions.
- Use peeled apples for a smoother texture; tart varieties like Granny Smith work well.
- The glaze can be adjusted in thickness by varying the icing sugar and milk ratio.
- Allow fritters to cool slightly before glazing, so the glaze sets nicely without melting off.
- Fritters are best enjoyed fresh but can be reheated gently to retain crispness.