Tag Archives: donuts

Apple Fritters

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.

We reminisce
We race around the ‘track’ (road)
We recover from the running
We have a picnic of donuts

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.

Apple Fritters
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  1. 4 medium granny smith apples, peeled, and diced into 1/4" pieces
  2. 2 cups sorhum flour
  3. 3/4 cup brown rice flour
  4. 1 cup potato starch
  5. 1/2 cup tapioca starch
  6. 1 tablespoon xanthum gum
  7. 2 tablespoons baking powder
  8. 2 teaspoons salt
  9. 2 teaspoons cinnamon
  10. 1/2 teaspoon nutmeg
  11. 1-1/2 cups apple cider
  12. 1 cup applesauce with 2 teaspoons baking powder
  13. 4 tablespoons coconut oil, melted
  14. 3 cups vegetable oil
  1. 4 cups powdered sugar
  2. 1/2 cup apple cider
  3. 1/2 teaspoon cinnamon
  4. 1/4 teaspoon nutmeg
  1. 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
  2. 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.
  3. 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.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/