Delicious Gluten Free Apple Fritters

Remember those apple fritters we used to get at bakeries? The ones with cinnamon apple chunks intertwined with cobblestones of dough and drenched in a vanilla glaze? These delicious gluten free apple fritters are JUST LIKE THOSE!! You seriously won’t know the difference.

Oh my gosh, you guys. You HAVE to make these apple fritters. They are so darn good!! You truly won’t believe how these are JUST LIKE the bakery style apple fritters, yeast dough and all. And being gluten free, that’s a huge deal. We all know that gluten free breads are notorious for having the worst texture. But we’re slowly changing that, one loaf (or fritter) at a time 😉

Start with my sweet yeast dough

Start with my cinnamon roll dough, which is essentially a sweet yeast dough. This dough is truly the most versatile dough EVER!! I’ve had a few people state that it’s been too sticky to roll out for them. Don’t be afraid to add as much extra “bench” flour as needed to keep it from being sticky. It’s not going to harm it at all. There will be no gluten developing that will cause toughness, so flour on! Also, don’t forget to really knead it until smooth. Roll dough out to a rough rectangle. It doesn’t have to be a particular size, just large enough to place the apples on top.

Add cooled apples on top of dough and then fold dough over onto itself to enclose apples. Taking a bench scraper, cut diagonal cuts into the dough. Then go back and cut them in the opposite direction diagonally, breaking them up into little pieces.

Gather all the little scraps together and form them as best you can into a rough round. They’ll be sticky, so if you have to add more flour, by all means do so! It’s your choice as to how big you go, but just remember they will rise slightly and then also puff up when they hit the hot oil. I make mine about 2-3 inches round. Place them on a parchment-lined baking sheet and cover with plastic wrap. Let proof until slightly puffed (it’s not necessary for them to double in size), about 30 minutes.

Frying the fritters and glazing

Heat the oil to 350 degrees. Fry the fritters, a couple at a time, for about 1-2 minutes per side. Remove and place on cooling rack set over a baking sheet. When done frying all the fritters, make the glaze.

Dunk each fritter into the glaze while still warm and place back onto the cooling rack to allow excess glaze to drip down. Serve warm. The apple fritters are best eaten the day they are made, but can be reheated in the microwave for about 10-20 seconds.

If you find yourself at a bakery and see all the glorious apple fritters you can’t have, go home and make these delicious gluten free apple fritters and you’ll never look at another bakery fritter again!!

Delicious Gluten Free Apple Fritters

Remember those apple fritters we used to get at bakeries? The ones with cinnamon apple chunks intertwined with cobblestones of dough and drenched in a vanilla glaze? These delicious gluten free apple fritters are JUST LIKE THOSE!! You seriously won’t know the difference.  

Print Recipe

CourseBreakfast

CuisineAmerican

Keywordapple fritters, delicious, Gluten Free, gluten free apple fritters

Prep Time30 minutes

Cook Time15 minutes

Total Time45 minutes

AuthorKim

Ingredients

FRITTERS:

• 1/2 recipe cinnamon roll dough
• 2 apples, chopped (Granny Smith are great, but any will do)
• 1 tsp cinnamon
• 4 tbsp butter
• 4 tbsp brown sugar
• oil for frying

GLAZE:

• 2 cups (250 g) powdered sugar
• 4 tbsp milk
• 4 tbsp butter, melted
• 1 tbsp vanilla extract

Instructions

FOR THE FRITTERS:

• Melt butter in large saute pan over medium heat.  Add brown sugar, apples, and cinnamon.  Lower heat and saute apples until softened, about 10 minutes.  Remove from heat and allow to cool to room temperature.  
• Remove dough from refrigerator and divide in half.  Put other half back in the refrigerator for another use (or make double the amount of apple fritters).
• Knead dough on heavily floured surface until smooth.  Roll out into rectangle that is about 1/2-inch thick (it doesn’t need to be perfect), adding flour on bottom as necessary to prevent sticking.  Scatter cooled apples over dough and fold dough over onto itself to enclose apples.
• Cut dough diagonally into “slices” using sharp knife or bench scraper.  Go back the other way and cut “slices” again in the opposite direction.  You should end up with several odd-shaped pieces with chunks of apples sticking out,  
• Piece the dough and apples back together roughly into a small round about 2-3 inches in size (it will be sticky, so add more flour as necessary).  Apples will fall out or just barely hang on.  It’s okay.  They don’t need to be perfect.  
• Place rounds on parchment-lined baking sheet and cover with plastic wrap.  Allow to rise for about 30 minutes until slightly puffed and a little larger.  Meanwhile, heat oil in deep fryer or dutch oven to 350 degrees.  
• Carefully slide apple fritters into hot oil, a couple at a time, and fry for about 1-2 minutes per side.  Drain on cooling rack set over a baking sheet.  

FOR THE GLAZE:

• Mix all glaze ingredients together and whisk until well combined.  If lumps still remain, microwave for a few seconds and whisk again.  
• Dip fritters in glaze and place back on cooling rack to allow excess glaze to drip off.  

Notes

***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 

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