Tuesday, February 25, 2014

Apple Fritters with Maple Glaze

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I'm what you would call an 'equal opportunity doughnut lover.' Prior to living gluten free, I enjoyed pretty much all doughnuts because how could anyone say no to fried sweet dough?! One of my favorite doughnuts would have Apple Fritters because of all the crispy bumps, bits and bites of apple throughout. Now, these days, I have to adapt my love of doughnuts to gluten free versions which isn't as hard as I thought. At least some GF donuts are fried lol! These apple fritters are chockful of apples in a sweet batter that's fried and finished off with a simple dusting of cinnamon sugar or better yet, a maple glaze...

Some folks may be reminded of funnel cakes with this recipe, but only better. The bits of apple stirred in are a nice surprise and adds some delicious texture. I've also made this using fresh pear instead of apples and really, any firm fruit will do well. Maybe using peaches, nectarines or other stone fruits will suit your fancy come the summer season! Regardless, these are great and are best when warm...


Apple Fritters
recipe adapted from AllRecipes

1 quart vegetable oil for deep frying
1 ½ cups all-purpose flour or GF flour
1 tablespoon white sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup buttermilk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples, peeled, cored & chopped
1 cup cinnamon sugar

Heat the oil in a deep fryer or electric skillet to 375 degees.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add milk, eggs and oil, stirring until well blended.
Stir in apples until evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5-7 minutes, depending on the size. Fry in small batches to avoid crowding.
Remove from hot oil using a slotted spoon and drain on paper towels.
Toss with cinnamon sugar while still warm. 

Maple Glaze:
1/4 cup pure maple syrup
1/4 teaspoon butter extract
1 1/2 cups powdered sugar
2 tablespoons half & half
Combine maple syrup and extract in a medium bowl. Slowly whisk in powdered sugar until smooth, adding half & half to smooth out the consistency.

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