GF Jules Recipe: Apple Fritters

Let me ask you…does that picture look gluten-free to you? Dare I say…it almost looks…too good?! Crispy on the outside. Yummers on the inside. Let’s do this.

Apple Fritters

You know it’s apple fritter season when apples are plentiful and state fairs are happening all around the country. In other words, right about now is the perfect time to make gluten free apple fritters!

Prep Time: 20 minutes minutes
Cook Time: 4 minutes minutes
Servings: 15

INGREDIENTS

Fritters

• 2 cups peeled chopped apples (cut to the size of blueberries) – pat dry if very wet – (Gala, Fuji or other crisp apple)
• 2 (270) cups (grams) gfJules Gluten Free All Purpose Flour
• 1/3 cup granulated cane sugar
• 1 Tbs. baking powder
• 1/2 tsp. instant yeast (Red Star® Quick Rise*)
• 1 tsp. sea salt
• 1½ tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 eggs beaten (or favorite egg substitute like aquafaba)
• 1 tsp. apple cider vinegar
• 1 tsp. pure vanilla extract
• 2 Tbs. coconut oil melted (or vegetable shortening or butter, melted)
• 1/2 cup apple cider

Glaze

• 2 cups confectioner’s sugar
• 1/4 cup apple cider
• 1 tsp. pure vanilla extract
• 1 tsp. pumpkin pie spice

Additional

• high heat cooking oil (like vegetable oil) for boiling fritters (enough to fill your pot at least 3 inches)
• candy thermometer (recommended for measuring heat of oil)

INSTRUCTIONS

Fritters

1. Peel and chop apples to the size of blueberries or small grapes. Pat the pieces dry if they are very juicy. Set aside.
2. Whisk dry ingredients together in a small bowl. Toss the apples in the dry mixture bowl to coat, then set aside.
3. In a large mixing bowl, combine wet ingredients listed 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.
4. 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 ℉. If you have a candy thermometer, affix it to the side of the pot with the tip in the hot oil.
5. 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.
6. 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.
7. 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.

Glaze

1. Once cooled, prepare the glaze by whisking all ingredients together in a small, deep bowl. The glaze should be thin but not watery.
2. Place one fritter inside the glaze bowl and turn over to coat on all sides; remove to a plate and repeat with remaining fritters.
3. 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.

Link to full recipe on Jules’ site.