Apple Fritters
Golden-crisp on the outside, pillowy on the inside—these gluten-free apple fritters burst with warm cinnamon apples and are fried in heart-healthy avocado oil for a clean, light finish you can feel good about.
Apple Fritters
Crispy apple fritters made with a light gluten-free batter and a cinnamon-vanilla glaze.
Golden, fluffy apple fritters made with tart apples, warm cinnamon, and a hint of citrus zest. These gluten-free beauties fry up perfectly crisp outside and soft inside—finished with a sweet vanilla glaze that rivals any bakery.
- 1-to-1 Gluten-Free Flour: Delivers a light, bakery-style texture without the gluten.
- Candy Thermometer: Helps you nail that 350 °F sweet spot for perfectly fried fritters every time.
Serve these warm for the ultimate fall breakfast or dessert—even better if you enjoy them with a cup of cinnamon coffee. ☕️
Ingredients
For the Fritters
- 1½ cups all-purpose gluten-free flour
- 2 medium apples (peeled, cored, and diced)
- ½ cup granulated sugar (divided)
- 1 tbsp butter
- 1½ tsp baking powder
- 1½ tsp kosher salt
- ⅓ cup whole milk (or milk of choice)
- ¼ cup sour cream
- ¼ cup applesauce
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- Zest from 1 lemon
- Zest from 1 lime
- Avocado oil, for frying
For the Glaze
- 1 cup powdered sugar
- ⅛ cup whole milk
- ¼ tsp vanilla extract
- Ground cinnamon, to taste
Directions
Fritters
- Stir apples with ¾ tbsp sugar in a large bowl; let sit for 10 minutes.
- Heat butter in a nonstick skillet over medium-high heat. Add apple mixture and cook until lightly browned and fork-tender. Transfer to a bowl and refrigerate uncovered until completely cool.
- In another large bowl, whisk together flour, baking powder, salt, lemon zest, lime zest, cinnamon, and remaining sugar.
- In a separate bowl, whisk together milk, sour cream, applesauce, egg, and vanilla.
- Combine wet and dry ingredients until just mixed. Fold in ¾ cup of the cooled apples.
- Heat 2 inches of avocado oil in a deep pot to 350–360 °F (175–182 °C).
- Working in batches, drop 3 Tbsp scoops of batter into the oil and gently flatten. Fry 2–3 minutes per side until golden and puffed. Transfer to a wire rack set over a baking sheet.
- Repeat with remaining batter. Let fritters cool 5 minutes before glazing.
Cinnamon-Vanilla Glaze
- Whisk powdered sugar, milk, vanilla, and cinnamon until smooth.
- Dip each fritter into the glaze, let excess drip off, and set on the wire rack to harden slightly before serving.
Recommended Apples: Firm and slightly tart varieties like Honeycrisp or Pink Lady hold up best.
Oil Temperature: Keep oil between 350–360 °F; too cool and they’ll absorb oil, too hot and they’ll burn before cooking through.
Storage & Shelf Life
Best enjoyed fresh, but leftovers can be stored at room temperature for 1 day or refrigerated for up to 3 days. Reheat in a 300 °F (150 °C) oven or air fryer for 5 minutes to crisp back up.
Gluten-Free Tip: If your flour blend doesn’t contain xanthan gum, add ¼ tsp to help the batter hold together.
