Gluten-Free Apple Fritters
This gluten-free apple fritter recipe is a favorite because it delivers all the cozy flavors of fall in a simple, easy-to-master way. The fritters come out perfectly golden, with a light crunch on the outside and tender bites of spiced apple on the inside. It’s the ultimate recipe for homemade apple fritters, capturing that fresh-from-the-bakery taste without needing any gluten!
I love this gluten-free apple fritter recipe because it truly makes the best gluten-free apple fritters—crispy, fluffy, and full of real apple flavor with a hint of warm spices. If you’ve never deep fried anything before, don’t worry. I’lll walk you through it!
The method is straightforward, so you get consistently delicious results every time, with each fritter coated in a glossy glaze that’s hard to resist. You will seriously take one bite and second guess what you’re eating is gluten-free. These apple fritters are that good!
Whether you’re making these for a special occasion or a weekend treat, this is the go-to recipe that never disappoints!
You’ll love these apple fritters because:
Table of Contents
Ingredients
Ingredient Notes
- Granny Smith apples – Use tart Granny Smith apples for the best flavor, but other firm apples like Honeycrisp or Pink Lady can work too. Peel and core the apples before dicing them into small, evenly sized pieces about 1/4 inch or slightly smaller. This size allows the apples to soften and cook through quickly.
- Gluten-free flour – A good all-purpose gluten-free flour blend works best here; make sure it includes xanthan gum to mimic the structure of gluten. I recommend Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure for best results.
- Cornstarch – Helps create a light and crispy texture. If you don’t have cornstarch, you could use arrowroot powder, but cornstarch is my preference.
- Whole milk – Whole milk provides richness and helps create a smooth batter. You can substitute it with a dairy-free milk alternative if needed, though the texture might change slightly. I’d recommend unsweetened almond milk.
- Vegetable oil – A neutral oil for frying, vegetable oil maintains a high smoke point. Other neutral oils like canola or peanut oil also work well for frying.
- Apple cider or water – Apple cider gives a subtle hint of apple flavor to the glaze, complementing the fritters. Water can be used if you don’t have apple cider, though it won’t add the same flavor boost.
For perfect gluten-free apple fritters, make sure to keep your oil at a steady 375°F (190°C) to achieve a crispy, golden exterior without making them greasy. If the oil is too cool, the fritters will absorb too much oil; if it’s too hot, they may brown too quickly without cooking through.
Step-by-Step instructions
While I know deep frying can be intimidating, it really is simple to do. You don’t need any special equipment really. I have never used a deep fryer in my life and I deep fry foods like gluten-free onion rings, gluten-free cheese curds, and gluten-free mozzarella sticks ALL THE TIME! I use a heavy bottom dutch oven and a spider spatula or tongs. You only need about 3-4 inches of oil and I promise, you’ll have perfectly golden brown apple fritters that taste just like their gluten-full counterparts.
Follow my steps below to help you see the recipe made at various stages. The batter consistency, the size of the fritter balls in the oil, and the look of them flattened in the oil are all super important to make these gluten-free fritters correctly. You need to scroll down to the recipe card for the full instructions and amounts, though.
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.
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 350F 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 for the best flavor and texture, with a generous drizzle of glaze on top. For a cozy twist, pair them with a side of warm caramel or vanilla sauce for dipping. A dusting of powdered sugar just before serving can add an extra touch of sweetness and a beautiful finish.
If you’re making apple fritters for a brunch with your family or friends, you definitely will want to round out the meal with some recipes that are easy to make ahead. That way, you only have to deep fry the fritters as your guests arrive.
My gluten-free coffee cake is great to make the day before and holds up great the next morning. You also might want to do something a bit more savory to pair with your fritters. My gluten-free breakfast casserole has ham and cheese in it and is so easy to make ahead.
For drinks, go with my apple cider mimosa or cranberry mimosa. Both are holiday favorites during the Fall and Winter!
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 diced granny smith apples (from 1-2 peeled and cored large apples (3/4lb total before cored and peeled))
- 1 tablespoon lemon juice
- 1 1/4 cup gluten-free flour (175g)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch (16g)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs (100g)
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 6 cups vegetable oil (for frying (or other neutral oil))
For the Glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons apple cider or water
Instructions
- Prep the Apples: In a medium bowl, combine the diced apples with the lemon juice, tossing to coat. Set aside.
- Mix the Dry Ingredients: In another medium bowl, whisk together the gluten-free flour, granulated sugar, cornstarch, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- Prepare the Wet Ingredients: In a large bowl, whisk together the eggs, milk, and 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 the vegetable oil. It should be about 3-4 inches in depth. Heat the vegetable oil to 370-375°F (190°C). It should take about 10 minutes to heat up the oil. Use a candy thermometer to keep an eye on the oil temperature as you’ll want it to stay constant throughout deep frying the fritters.
- Fry the Fritters: Working in batches, carefully drop large spoonfuls (I use a large cookie scoop/portion scoop) of the batter into the hot oil, forming misshapen circles. After dropping into the oil, I like to use the spoon to lightly punch down the dough to flatten it. This helps prevent the fritter from being a round circle which tends to be harder to cook through. Fry each fritter for about 2-3 minutes on each side, or until golden brown and cooked through. Flip halfway through to ensure even frying. I usually can deep fry 3-4 fritters at a time. You don’t want to do too many at a time, otherwise the oil temperature can easily drop too much and if the fritters are too crowded they don’t brown as easily.
- Drain and Cool: Use a slotted spoon or spider spatula to transfer the fritters to a wire rack to cool slightly and keep them crisp. I usually line a baking sheet with paper towels and then place the wire rack on top to help with easy cleanup. Repeat the frying and draining process with the remaining fritter batter until its all used up.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 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 scoop to drop batter: Use a cookie scoop/ice cream scoop/portion scoop to easily drop the batter into the hot oil. This keeps the fritter size consistent so they all cook in the same amount of time as well as protects your hands from the hot oil.
- Flatten the fritters: After dropping the batter into the oil, quickly use a spoon or the portion scoop to lightly flatten each fritter. Just kind of punch it down lightly without splattering the oil to flatten it. This helps them cook through evenly and gives them that classic fritter shape.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
