These gluten-free apple fritters taste just like the ones from your favorite bakery, with a crispy golden exterior and tender bites of cinnamon-spiced apple inside. If you’ve never deep fried anything before, don’t worry. The method is straightforward and I’ll walk you through it step by step.
Each fritter gets a sweet apple cider glaze that makes them irresistible. Whether you’re making these for a weekend breakfast or bringing them to a brunch gathering, they’re a showstopper. One bite and you’ll second guess that they’re gluten-free.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Granny Smith apples – Tart Granny Smith apples balance the sweet glaze perfectly. Honeycrisp or Pink Lady also work. Peel and core before dicing into small, even pieces about 1/4 inch or smaller so they soften and cook through during frying.
- Gluten-free flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag.
- Cornstarch – Creates a light, crispy texture on the outside of the fritters. You can substitute arrowroot powder, but cornstarch is my preference.
- Whole milk – Provides richness and helps create a smooth batter. For dairy-free, use unsweetened almond milk or oat milk. The texture may vary slightly.
- Vegetable oil – Use a neutral oil with a high smoke point for frying. Vegetable, canola, or peanut oil all work well.
- Apple cider or water – Apple cider adds subtle apple flavor to the glaze that complements the fritters. Water works if you don’t have apple cider, though it won’t add the same flavor boost.
Flatten Fritters for Even Cooking
Flatten your fritters immediately after dropping them in the oil. Use the back of your spoon or scoop to gently press down each fritter as soon as it hits the oil. This is the most important step for success. If you skip this, the fritters will puff up into round balls and the centers won’t cook through even when the outside is golden brown. Flattening creates the classic fritter shape with nooks and crannies for the glaze, and ensures the center cooks completely. My initial test batch where I skipped this step had raw centers despite perfectly browned outsides.
Step-by-Step instructions
Deep frying is easier than you think. You don’t need special equipment. I make gluten-free onion rings, cheese curds, and mozzarella sticks all the time with just a heavy-bottomed Dutch oven, a spider spatula or tongs, and about 3-4 inches of oil. The step-by-step photos below show the batter consistency and how to flatten the fritters in the oil, but scroll down to the recipe card for full instructions and measurements.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! While Granny Smith apples provide a nice tartness that balances the sweetness, you can also use Honeycrisp, Pink Lady, or Fuji apples for a slightly different flavor profile.
It’s best to make the batter fresh, as the leavening agents like baking powder start to activate once mixed. However, you can prep the dry and wet ingredients separately a few hours ahead and combine them just before frying.
Yes, you can substitute the whole milk with a dairy-free alternative like almond milk, oat milk, or coconut milk. Just be aware that the flavor may vary slightly depending on the milk you choose.
These are specifically designed for frying, and baking won’t give you the same crispy exterior and fluffy interior. If you want a baked option, try my gluten-free apple cider donuts instead.
Use a candy or deep-fry thermometer to check that the oil reaches 375°F before frying. You can also test by dropping a small bit of batter into the oil. It should sizzle and bubble immediately.
Expert Tips
Storage instructions
Storage
Gluten-free apple fritters are best when served the day they are made. They look some of their crispness and quality after sitting and tend to be soggy. If you want to store leftovers, place them in an airtight container for up to 2 days. I recommend reheating them in some way to make them light and crispy again.
Reheat
For best results, air fry your leftover apple fritters at 350˚F for about 4-5 minutes. The icing will be hot! You can also bake them in the oven at 350°F for 8–10 minutes, or until they’re warmed through. If you know you aren’t going to be eating the apple fritters the same day, I’d recommend waiting to glaze them until after reheating in the air fryer or oven.
Serving suggestions
Serve these gluten-free apple fritters warm with a generous drizzle of apple cider glaze. For a cozy fall brunch, pair them with gluten-free coffee cake and gluten-free breakfast casserole for a mix of sweet and savory that you can make ahead.
For drinks, serve with apple cider mimosas or cranberry mimosas for a festive fall or holiday spread.
For more gluten-free breakfast treats, try my gluten-free fried donuts, gluten-free cinnamon rolls, or gluten-free French toast for weekend breakfast variety.
More gluten-free breakfast recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Apple Fritters
Ingredients
For the Apple Fritters:
- 2 cups (250 g) diced granny smith apples - from 1-2 peeled and cored large apples, 3/4lb (340g) total before cored and peeled
- 1 tablespoon lemon juice
- 1 ¼ cup (175 g) gluten-free flour - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 (100 g) large eggs
- ¾ cup (183 g) whole milk
- 1 teaspoon vanilla extract
- 6 cups (1,308 g) vegetable oil - for frying (or other neutral oil) – you just want 3-4 inches of oil in your dutch oven
For the Glaze:
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons apple cider or water
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Prep the Apples: In a medium bowl, combine 2 cups (250 g) diced granny smith apples with 1 tablespoon lemon juice, tossing to coat. Set aside.
- Mix the Dry Ingredients: In another medium bowl, whisk together 1 ¼ cup (175 g) gluten-free flour, ¼ cup (50 g) granulated sugar, 2 tablespoons (16 g) cornstarch, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon kosher salt until well combined. Set aside.
- Prepare the Wet Ingredients: In a large bowl, whisk together 2 (100 g) large eggs, ¾ cup (183 g) whole milk, and 1 teaspoon vanilla extract until smooth.
- Combine the Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick, smooth batter forms. Fold in the prepared apples, mixing until evenly distributed.
- Heat the Oil: In a deep, heavy-bottomed pan or Dutch oven, add up to 6 cups (1,308 g) vegetable oil to a depth of 3-4 inches. Heat to 370-375°F (190°C), which takes about 10 minutes. Use a candy thermometer to monitor the temperature throughout frying.
- Drop and Flatten the Batter: Working in batches of 3-4 fritters, use a large cookie scoop to drop spoonfuls of batter into the hot oil. Immediately use the back of the spoon to gently flatten each fritter. Don't overcrowd the pan or the oil temperature will drop and the fritters won't brown properly.
- Fry Until Golden: Fry for 2-3 minutes per side, flipping halfway through, until golden brown and cooked through. The flattening in the previous step is critical for ensuring the centers cook completely.
- Drain and Cool: Use a slotted spoon or spider spatula to transfer fritters to a wire rack set over a paper towel-lined baking sheet. Repeat the frying process with remaining batter.
- Make the Glaze: In a small bowl, whisk together 1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons apple cider or water until smooth.
- Glaze the Fritters: Drizzle the glaze over the warm fritters or dip each fritter in the glaze, allowing any excess to drip off. Serve warm.
Notes
- Keep it gluten-free: If you have celiac disease, like me, or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free. I used King Arthur Gluten-Free Measure for Measure Flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. I cannot verify that other gluten-free flour blends will work in this recipe, as I have not tested them.
- Oil temperature is key: Maintain the oil temperature at 375°F (190°C) throughout frying. Use a thermometer to prevent the fritters from becoming greasy or undercooked inside.
- Use a Portion Scoop: A large cookie scoop or ice cream scoop makes dropping batter into hot oil safe and keeps fritter sizes consistent for even cooking.
- Flatten the fritters: After dropping batter into oil, immediately use your spoon to gently flatten each fritter. This is critical for even cooking and prevents raw centers. My test batch without flattening had raw centers despite golden outsides.
