Gluten Free Apple Fritters (Print Version)
# Ingredients:
01 -
1 1/2 cup gluten free flour blend (210g)
02 -
3/4 teaspoon xanthan gum (only if your flour blend doesn't contain it)
03 -
1 teaspoon ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon salt
07 -
2 tablespoons light brown sugar (28g)
08 -
2/3 cup milk, dairy or non-dairy (160ml)
09 -
1 tablespoon oil (15ml)
10 -
2 eggs or 6 tablespoons aquafaba (90ml)
11 -
2 teaspoons vanilla extract
12 -
2 apples, peeled and finely diced
13 -
Oil for frying (about 2 inches deep)
→ Icing Glaze
14 -
3 cups powdered/icing sugar (375g)
15 -
3 tablespoons milk, dairy or non-dairy (45ml)
16 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Whisk together the flour, xanthan gum, baking powder, salt, cinnamon, nutmeg and sugar together in a large mixing bowl.
02 -
Stir in the milk, oil, eggs (or aquafaba) and vanilla extract. Whisk until a thick, smooth batter forms with no lumps.
03 -
Stir in the diced apples.
04 -
In a large skillet or pot add the frying oil so that it's about 1 1/2 - 2 inches deep. Turn heat to medium-high and let oil reach 360-375°F/80-90°C before frying.
05 -
Using a big spoon, scoop about 1-2 tablespoons of batter and carefully drop into the hot oil. Leave space between fritters. Cook about 3 minutes on each side, then flip and fry another 2-3 minutes until golden. Repeat with remaining batter.
06 -
Carefully remove fritters from oil and let cool on a wire cooling rack.
07 -
Whisk the icing sugar, milk and vanilla together in a small bowl until a thick glaze forms. For thicker glaze add more icing sugar, for thinner add more milk.
08 -
When fritters have cooled slightly, dip in the glaze then set back on the cooling rack to let excess glaze drip off.
# Notes:
01 -
Apple pie spice can be used instead of cinnamon and nutmeg
02 -
Use neutral oils with high smoke points like vegetable, canola or peanut
03 -
For egg-free version, use 6 tablespoons aquafaba from unsalted canned beans
04 -
Most gluten-free all-purpose flour blends work well in this recipe