being gluten-free doesn’t have to mean the end of all things delicious. I’m here to tell you that this is one of the best gluten-free recipes you’ll ever find!
I’ve been deep frying stuff lately. Don’t ask me why, it’s a phase.
Every time I do it lately, I giggle to myself because it reminds me of that scene in Sweet Home Alabama. You know, the one where the hoity-toity New York Mayor tells Melanie Smooder’s mother to go back to her double wide and fry something. I’m not in Alabama. But I’m in a single wide. Frying stuff. Gluten-free stuff in coconut oil.
These apple fritters are amazing. My descriptive powers are weak, but trust me, they’re good. Crunchy on the outside and fluffy inside. That’s how an apple fritter should be.
Now, I know that fritters are traditionally dusted with powdered sugar or, as is the case in our local bakery, glazed, but I chose to roll mine in cinnamon-sugar. Partly because I don’t keep powdered sugar around anymore – which, as a former cake decorator kind of freaks me out – and partly because cinnamon-sugar just sounded really good .
If you use sucanat, or another form of more natural sugar, you can whirl it in a blender for a smaller crystal size that, in my opinion, is much more pleasant. If you want sugar-free, then you can either omit the sugar in the batter, or use the equivelant in your preffered sweetener. Just remember that it will affect the texture a bit.
Bonus tip: you can substitute other fruits for the apples. Some of the fritters in head pictures are actually pear fritters, and I really want to try peach fritters with cloves next summer. If the peaches aren’t too juicy, I think they’d be divine.
Here we go:Print
Gluten-Free Apple Fritters
- 1 1/3 cups gluten-free flour mix
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp guar gum
- 1/2 tsp salt
- 2 eggs, beaten
- 2/3 cup milk
- 1 tsp vanilla
- 1 1/2 cups peeled, cored, and chopped apples
- Stir dry ingredients together.
- Blend in milk and eggs.
- Stir in apples.
- Drop from tablespoon into deep, hot oil.
- Or if you want flat fritters, use shallower oil.
- Fry until golden, flipping partway through.
- Drain on paper towels. Sprinkle with powdered sugar, cinnamon sugar, or glaze.
- Serve while warm.
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