Cooking and Serving: 35 minutes | 6 fritters
Ingredients
⅜ cup (53 g) all purpose gluten free flour blend | 2 tablespoons (18 g) cornstarch | ¼ cup (50 g) granulated sugar
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6 fritters
Ingredients
⅜ cup (53 g) all purpose gluten free flour blend
2 tablespoons (18 g) cornstarch
¼ cup (50 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon kosher salt
7 tablespoons buttermilk
Neutral oil, for frying (I like a combination of equal parts grapeseed oil
1 (50 g (weighed out of shell)) egg, at room temperature
1 large, firm apple, peeled, cored and diced (see Recipe Notes)
1 cup (115 g) confectioners’ sugar
½ teaspoon ground cinnamon
1 tablespoon lukewarm water, plus more as necessary
Instructions
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 drizzles off the spoon. Using a fork, drizzle the glaze over the cooled.
fritters. Allow the glaze to set at room temperature before serving.
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 drizzles off the spoon. Using a fork, drizzle the glaze over the cooled.
fritters. Allow the glaze to set at room temperature before serving.
Notes
* 2 tablespoons (18 g) cornstarch
* ¼ cup (50 g) granulated sugar
* 1 teaspoon baking powder
* ¼ teaspoon kosher salt
* 7 tablespoons buttermilk
* Neutral oil, for frying (I like a combination of equal parts grapeseed oil
and Spectrum nonhydrogenated vegetable shortening)
* 1 (50 g (weighed out of shell)) egg, at room temperature
* 1 cup (115 g) confectioners’ sugar
* ½ teaspoon ground cinnamon
* 1 tablespoon lukewarm water, plus more as necessary
* 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
* 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
* 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 drizzles off the spoon. Using a fork, drizzle the glaze over the cooled
fritters. Allow the glaze to set at room temperature before serving.
A note on gluten free flours: As always, the flour blend you use matters. If
you’re not using one of my recommended blends, the recipe won’t work as
expected. Please follow the link in the recipe ingredients list to the flour
blends page on this blog with all the details.
If you’re using a higher starch blend like Cup4Cup or my mock Cup4Cup blend, in
place of 2 tablespoons of cornstarch, please use 2 tablespoons more of the
If you prefer to use my gum-free gluten free flour blend
instead of the all-purpose gluten free flour blend and the cornstarch, you’ll
need 46 grams superfine white rice flour + 15 grams potato starch + 9 grams
tapioca starch/flour. If you use this blend, please use 1 tablespoon less
A note on your apple choice: If you choose to use a Granny Smith apple, be sure
to dice it a bit smaller. Otherwise, nearly any apple other than golden
delicious or red delicious is fine.
Nutrition information is automatically calculated, so should only be used as an
Gluten Free Apple Fritters one whole one with a bite taken
Free Apple Fritters one whole one with a bite taken