As promised I have a new recipe for this week. This time it is a sweet treat that is so good it should be called bad.
Apple fritters are a time honoured treat that I absolutely love, which is saying something as I actually don’t like doughnuts at all. Apple fritters are basically the only type I prefer, of course some might argue it is not a doughnut at all but as both are fried I consider them in the same family at least.
I also wanted to make something my father (who I am staying with this month) would enjoy and remembered that he has a fondness for apple fritters, therefore what could be more perfect.
I was able to make them gluten and dairy free but have not been able to figure out a way to make them vegan. Eggs seems to be essential if you do not want to end up with greasy, oily mush. I will continue to play around with the recipe and hopefully come up with a solution.
I should also say that as these are gluten free they do tend to fall apart easier as there is no gluten in the batter. A small amount of xanthan gum can help but I opted to omit it and though they were softer and crumbly the next day they were still delicious.
Just don’t put them in the refrigerator. Unfortunately my father, thinking he was helping, had done this and they all stuck together and turned into a mushy mess. Still good to eat, but nothing like the fritters they were when first made.
I made a very simple glaze for them but if you do not want them glazed or a topping with less sugar I recommend cinnamon sugar which helps to bring out the flavours of the apples without being overly sweet.
Definitely keep this recipe for use in the fall when apples are at their best.
- 2-3 medium baking apples
- 1 Cup gluten free flour mix (with or without xanthan gum)
- 1 Tbsp cinnamon
- 2 Tsp baking powder
- 1 Tsp salt
- 2 Eggs
- 2 Tsp vanilla
- ¾ Cup dairy free milk ( I use Rice Dream)
- 2 Tbsp honey
- 2 Tbsp vegan butter
- Vegetable oil, for frying
- 1 Cup powdered sugar
- 1 Tbsp cinnamon
- 1 Tsp vanilla
- ¼ Cup dairy free milk
- Heat 3-4 inches worth of oil in large pot over medium heat.
- Peel and cut apples into small cubes. Set aside.
- Combine all dry ingredients in large mixing bowl. Whisk together.
- Melt butter and honey. Make sure to cool down before using.
- Add wet ingredients to dry ingredients and whisk together until smooth.
- Fold in apple pieces. You may not want all the apple pieces, this will depend on your preference.
- Check temperature of oil with a thermometer (aiming for 375 degrees) or by dropping a tiny bit of batter into oil to see if it sizzles and rises to the top.
- Scoop a large spoonful of batter into oil. I was able to fit three spoonfuls at a time. Fry for 3-4 minutes and turn over to fry for another 3 minutes.
- Remove from oil with slotted spoon and drain on paper towel.
- Continue until all batter is used.
- Combine powdered sugar, cinnamon, vanilla and half the milk in a medium sized mixing bowl. Depending on thickness you may need more or less milk. If too thin add more powdered sugar, if too thick add more milk. It should be able to smoothly slide off a spoon in a continuous stream.
- Dip each fritter into glaze and let dry on a wire rack.
- Best if eaten the same day otherwise store in a container bit do not seal as this will create too much moisture and make the glaze soft and the fritters soggy.