Every Memorial Day, for as long as I can remember, our family has gotten together first thing in the morning to visit the graves of our deceased grandparents, great-grandparents, and cousins (and I think there’s a random great-uncle in there as well). We visit about four different cemeteries.
Yes, a picnic of donuts. I don’t know how the tradition started, but it’s one we’ve been doing for as long as I can remember.
When I first started on my gluten-free, egg-free, and dairy-free diet, Memorial Day could be rather depressing. Note: not depressing because of thinking of those that have passed, because I know that I will see them again. Read about my beliefs here.It would be depressing because of being excluded as a result of my dietary restrictions. One year I did muffin donuts, but those didn’t quite do the trick. Last year, I came up with this recipe for Apple Fritters.
Oh. my. goodness.
These turned out to be so delicious I had to fight off my family members for them. Crispy on the outside, fluffy and tender on the inside with big apple flavor.
4 medium granny smith apples, peeled, and diced into 1/4" pieces
2 cups sorhum flour
3/4 cup brown rice flour
1 cup potato starch
1/2 cup tapioca starch
1 tablespoon xanthum gum
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1-1/2 cups apple cider
1 cup applesauce with 2 teaspoons baking powder
4 tablespoons coconut oil, melted
3 cups vegetable oil
4 cups powdered sugar
1/2 cup apple cider
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Spread apples onto baking sheet lined with paper towels. Cover with paper towels and gently press on them. The idea is to get some of the extra moisture out so the fritters don't get soggy. Combine flours, starches, xanthum gum, sugar, baking powder, salt, cinnamon, and nutmeg. Stir apples into flour mixture. In a medium bowl, whisk together cider, applesauce mixture, and coconut oil. Stir into flour/apple mixture until incorporated
Heat oil in a dutch oven over medium-high heat until 350˚. Use a 1/3 cup measure to put 5 portions of batter into oil. Press each portion slightly with the back of a spoon, this helps the fritters cook through. Fry about 2-3 minutes per side, adjust heat to keep oil between 325˚ and 350˚. Repeat with remaining batter, being sure to heat oil to 350˚ between each batch. Let fritters cool at least 5 minutes before putting on the glaze.
For the glaze, whisk powdered sugar, cider, cinnamon, and nutmeg in a medium bowl until smooth. Top each fritter with 1 tablespoon of the glaze. Let glee set 10 minutes.
One thing I like most about this recipe is that it is not overly sweet unlike a typical pineapple Upside-Down Cake. The cake has a balanced sweetness and is somewhat similar to a sweet quick-bread. I also love the caramel topping which is lightened by the lemon juice.
1/2 cup applesauce, mixed with 1 teaspoon baking powder
6 tablespoons coconut oil, melted and cooled slightly
1/2 teaspoon cinnamon
1/2 cup coconut yogurt
1 teaspoon vanilla extract
Grease bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
Halve apples from pole to pole. Cut apples into 1/4-inch-thick slices; set aside. Heat coconut oil in 12-inch skillet over medium-high heat. Add 1/2 of the apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 3-5 minutes. (Do not fully cook apples.) Add remaining apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
Whisk brown rice flour, sorghum flour, potato starch, tapioca starch, xanthum gum, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and and applesauce mixture together in large bowl until smooth, about 45 seconds. Slowly whisk in coconut oil until combined. Add coconut yogurt and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over apples. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.