Gluten Free Apple Fritters Recipes

GLUTEN FREE APPLE FRITTERS

Steps:

• Whisk together the flour, xanthan gum, baking powder, salt, cinnamon, nutmeg and sugar together in a large mixing bowl.
• Stir in the milk, oil, eggs (or aquafaba) and vanilla extract. Whisk thick, smooth batter until no lumps remain.
• Stir in the apples.
• In a large skillet or pot add the frying oil so that it's about 1 1/2 - 2 inches deep. Turn the heat to medium-high and let the oil get hot. You want to oil to be about 360-375°F/80-90°C before adding the batter.
• When the oil is hot, begin adding the batter. Using a big spoon, scoop out some batter (about 1-2 tablespoons worth) and drop into the hot oil. Make sure to carefully drop the batter into the oil so that it doesn't splash. Leave some space between each fritter so they cook evenly - how many you can fry at a time will depend on the size of your pot. You will likely be able to fit 3-4 at time. Let each fritter cook about 3 minutes on each side before flipping over and frying another 2-3 minutes. Repeat until all the batter has been used up.
• When you're done, carefully remove the fritters from the oil and let cool on a wire cooling rack.
• To make the icing: whisk the icing sugar, milk and vanilla together in a small bowl until a thick glaze forms. For a thicker glaze add more icing sugar and for a thinner glaze add more milk.
• When the fritters have cooled slightly, dip in the glaze and then set back on the cool rack to let the excess glaze drip off. Coat each fritter in glaze and enjoy!

GLUTEN FREE APPLE FRITTERS

Steps:

• Dough:
• In a medium bowl, combine gluten free flour blend, guar gum, salt, and sugar and stir to combine. Set aside.
• In a microwave safe bowl, heat the milk for approximately 1 minute or until the temperature is around 110 degrees F. Add the yeast and gently stir until combined. Set aside for 5 minutes.
• In a large mixing bowl (I like to use my stand mixer for this) add the butter and eggs and beat until combined. Add the milk with yeast and stir to combine (your milk should have a foamy mixture on top where the yeast is growing. If this didn't happen your milk could've been too hot or your yeast is no longer good. You will have to start over or your dough won't rise!). Add your flour mixture to the milk and butter mixture and stir for 2-3 minutes.
• Using a spatula, scrap the dough from the edges of the bowl to form a ball in the center. Cover the bowl with plastic wrap and place in a warm location for 1 hour, or until the dough has doubled in size. I use the 'proof' setting on my oven, which is around 100 degrees F. (Note: after your dough rises, you can place in the refrigerator overnight to use the next morning)
• Apple filling:
• While the dough is resting, in a medium skillet, melt the butter and add the apples, sugar, cinnamon and salt over medium heat and cook for about 10 minutes. The apples should be softened. Remove the skillet from the heat and allow the apples to cool.
• Assembling the fritters:
• Prepare your work space by starting with a clean surface to roll your dough on. I like to use a Silpat mat, or parchment paper to roll my dough on. Sprinkle cornstarch over the surface so your dough (which WILL be sticky) will not stick and coat your rolling pin as well. I like to keep a pile of cornstarch in the corner of my work surface so I can lightly coat my hands or rolling pin quickly if needed. The trick with cornstarch is to use what you need so the dough doesn't stick, but not so much that you alter your dough.
• You can do this in one large batch, but I'm going to walk you through splitting the dough in half and doing this twice to make it easier to work with. Take half of your risen dough and lay it on your dusted work space. Using your rolling pin, gently roll the dough out, until your dough is about 12 in. wide by 8 in. tall. Spread half of the apple mixture across half of the dough, and then fold the dough in half (it will look similar to a calzone). This is where the bench scraper comes in handy, but if you don't have one a knife will do. Make several (maybe 10-12) 1 in. vertical slices through the dough. Now come back and make another series of slices at a 45 degree angle, making several diamond shapes through the dough. (See pictures above). Using your bench scraper or knife, cut the dough into 6 equal pieces. Take each piece and gently press it together to form a flattened ball, about 4 in. diameter. Set these aside for 20 minutes to allow for a small rise on the dough before frying. Now take the other half of your dough and repeat.
• Heat your fryer to 350 degrees F. Only fry 1-2 fritters at a time to avoid overcrowding the pan.
• Using a slotted spoon or spider basket, gently lower the fritter into the oil and fry for 1-2 minutes, gently flip the fritter and fry another 1-2 minutes. Using your spider or slotted spoon, remove the fritter and place on a wire cooling rack with paper towel underneath to catch any grease drippings. Repeat with remaining fritters.
• In a small bowl, combine powdered sugar, vanilla and water and stir until smooth and no lumps remain. The consistency will be very runny, which you want so a fine layer of icing will spread over and seep down into the fritter. Using your spoon or a pastry brush, gently brush the icing over each fritter.
• Best eaten the same day, but you can store any uneaten ones (good luck!) in an airtight container.

GLUTEN FREE APPLE FRITTERS

Steps:

• In a large bowl, place the flour, cornstarch, granulated sugar, baking powder, and salt, and whisk to combine well. Set the bowl aside.
• Peel, core, and dice the apple into pieces that are about the size of a thumbnail. If they're too large, they won't become tender during frying. If they're too small, they'll disappear into the batter. Add the diced apple to the large bowl of dry ingredients, and toss to coat. Set the bowl aside again.
• Place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and bring the oil to a consistent temperature of 350°F over medium-high heat.
• While the oil is coming to temperature, finish making the fritter batter. Place the buttermilk and egg in a small bowl and whisk to combine well, then add the mixture to the bowl of dry ingredients and diced apples. Mix until just combined. Once the oil has reached temperature, scoop the fritter batter in 1/4-cup portions into the hot oil, taking care not to crowd the oil. Working quickly and taking care not to press the batter into the bottom of the fryer pot or basket, flatten the dough a bit. Fry until very lightly golden brown on the underside, about 2 minutes. Carefully flip the fritters, and continue to fry for another 2 minutes or until golden brown on the second side. Flip once more as necessary to brown the fritters evenly. Remove the finished fritters from the frying oil, and place on a wire rack placed over paper towels to drain and cool completely. Repeat with the remaining batter.
• In a small bowl, place the confectioners' sugar and ground cinnamon, and mix to combine. Add 1 tablespoon of water and mix well, until a very thick paste forms. Add more water by the drop, mixing to combine well, until the glaze drizzles off the spoon. Using a fork, drizzle the glaze over the cooled fritters. Allow the glaze to set at room temperature before serving.

GLUTEN FREE APPLE FRITTERS RECIPE

Steps:

• Peel and chop apples to the size of blueberries or small grapes. Pat the pieces dry if they are very juicy. Set aside. Whisk dry ingredients together in a small bowl. Toss the apples in the dry mixture bowl to coat, then set aside. In a larger mixing bowl, combine wet ingredients through melted coconut oil. Once mixed, stir in the dry-apple mixture, adding the apple cider by pouring on top. Stir to combine well, but do not over-mix. The dough should hold together easily when scooped with a spoon; if it is too dry, add more apple cider by the tablespoon until the consistency is right. Heat 3 cups of vegetable oil in a large pot -- or enough to cover the bottom of your pot to about 3 inches. Heat on medium-high to a temperature of 325 F. If you do not have a thermometer to test the oil, drop a small amount of batter into hot oil to test: if it burns quickly, the oil is too hot; if it bubbles as pictured in the video -- and the fritter begins to gently brown and float -- the temperature should be right. Once the oil is the proper temperature, drop 1/3 cup spoonfuls of batter into the oil, leaving enough room between them so they are not touching. Once the underside of each fritter has browned nicely, use tongs to flip the fritter over to cook on the other side. Total cook time should be around 3-4 minutes. Remove to drain on paper towels on a wire rack or plate and repeat with remaining batter. Once cooled, prepare the glaze by whisking all ingredients together in a small bowl. The glaze should be thin but not watery. Place one fritter inside the glaze bowl and turn over to coat on all sides; remove to a plate and repeat with remaining fritters. Serve immediately or anytime on the day you make them; if serving later, allow glaze to set, then place in a container with a lid to keep the fritters crisp.