Apple Fritters (gluten free)
I happen to live in the apple capital of Ga, so I thought it would make sense to share some apple recipes. My day job requires me to do a lot of gluten free cooking , which has quickly become one of the easier dietary restrictions I accommodate. That allows me to experiment ,and sometimes I get shockingly good returns like these Fritters! I'm not one for self promotion and tend to let my guests tell me what's good, but myself and many guests have agreed….. These are the best apple fritters I've ever had. Forget that it's gluten free, it's certainly not a handicap for these Fritters. And what's extra awesome is that it only takes a few minutes to our together , and it actually tastes like apples!
For my air fryer fanatics, sorry this won't work. Choose good fats to fry these in. My recommendations are avocado, coconut oil, or beef tallow. Vegetable oils work just fine, but I now avoid them like cancer (literally) and will be scrubbing my recipes of those dastardly seed oils.
Enough talk, let's cook
Gluten Free Apple Fritters
Makes about a dozen 2" fritters
For the fritters
2 large apples, peeled, cored and diced into roughly ¼" pieces (I used Fuji, but any firm apple works. Granny smith would be awesome, avoid mealy apples like red delicious)
½ c gluten free 1:1 all purpose baking flour (Bobs red mill is my go-to)
¼ c cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp baking powder
½ c granulated sugar
½ tsp salt
½ c buttermilk +2 tablespoons if needed
1 tsp apple cider vinegar
Oil for frying. I recommend pan frying in at least 2" if oil. In the pictures I deep fried them, but pan frying uses less of these very expensive oils, and helps with the more traditional paddle shape vs a giant hush puppy 😉
1 c confectioners’ sugar
½ tsp ground cinnamon
1 TB water
Combine the ingredients and set aside for drizzling in the fritters
Heat the oil in a deep skillet or deep fryer to 350°f
Combine and whisk in a large bowl the dry ingredients. Add wet ingredients and apples and mix to a thick pancake batter like consistency. It should hang onto a spoon. I recommend letting this batter sit a few minutes for a lighter fritter, but you can go right into it if you're in a hurry
Get a heaping spoonful of batter and carefully drop into the hot oil. With a little practice you'll get the shape you want. You'll need to cook for 3-4 minutes per side. They will be a bit dark, but that's normal. It's important that they are cooked in the center. You can test by removing the fritter and putting a pick or skewer in the center. It should come out clean. You'll need to to small batches until the batter is used up.
Place in a rack or paper towels to drain and drizzle with the glaze. Let cool for just a few minutes and then go ahead and enjoy them!