Gluten-Free Apple Fritters
These gluten-free apple fritters are crispy on the outside, fluffy on the inside, and packed with tender cinnamon-spiced apples. Topped with a sweet apple cider glaze, they taste just like bakery fritters but they're completely gluten-free. Ready in 45 minutes with simple ingredients and step-by-step instructions for perfect results every time.
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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
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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.
Nutrition
Calories: 453kcal | Carbohydrates: 35g | Protein: 3g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 137mg | Potassium: 154mg | Fiber: 2g | Sugar: 21g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
