I have never been a big donut person, but when you take away the ability to eat something, like a donut, it’s all you seem to want. Does anyone else notice this?
When it comes to baking gluten free, I am SUPER wary of making things that could fall apart. Like donuts fried in oil. Let’s be honest, gluten free batters just want to crumble apart. Even when they’re wet and uncooked. But I decided to give Gluten Free on a Shoestring’s ‘Apple Fritter‘ recipe a whirl.
Here’s what you need –
- 1 cup Better Batter (if you use another GF flour, add a 1/2 tsp of xanthan gum. If you’re making these with regular flour, just substitute Better Batter cup for cup)
- 1¼ tsp baking powder
- 3 tbsp sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 egg
- ½ cup milk
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 medium-sized apples
- Canola oil (amount is dependent on the size of your pan)
Combine the Better Batter, baking powder, sugar, cinnamon and salt in a bowl. (I threw this into my KitchenAid). Add the egg, milk butter and vanilla extra and mix until well combined and there are no lumps.
Fill a large sauce pan with oil – about 1-inch – and turn on high heat. Place a candy thermometer in to track the temperature. We’re looking for 375F.
Peal your apples, then chop up small, so they’re in 1/4-inch chunks. Add to the dough mixtures and fold in until combined. Set aside a plate layered with paper towels. When your oil is up to to temperature, drop in large spoonfuls of the dough and let cook for one minute. Flip over and let cook on the other side for one minute. Remove and place on the paper towel plate. Repeat with the rest of the dough, and remember to keep an eye on the oil temperature, it sometimes can go too high or too low.
Sprinkle powdered sugar or eat plain. Also please excuse this photo, it doesn’t do the finished product any justice, but this was taken the next day, with the leftovers, on my phone.