Gluten Free Apple Fritters that are crispy on the outside and soft, sweet and loaded with apples on the inside. Delicious, deep fried, gluten free, dough wrapped apples. These are the most scrumptious things I have tasted in forever and they are absolutely heavenly!
You will not believe how good they are warm from frying and how quickly they cook, compared to baking gluten free doughs in the oven. These apple fritters take a mere 4 minutes to cook in hot oil. Make sure to stash some away for yourself because they will soon be gone.
With this recipe it is great to prepare most of it the day before cooking. That way it feels as though it is no work at all. You just put it all together, let it rise and cook each fritter for 4 minutes.
ABOUT THE FLOURS NEEDED TO MAKE THESE APPLE FRITTERS AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well. There are 4 types of gluten free flours in this recipe, and psyllium husk and ground flax seed are needed as the binders.
Brown Rice Flour
DO I NEED A GLUTEN FREE SOURDOUGH STARTER TO MAKE THESE GLUTEN FREE APPLE FRITTERS?
Yes! You do need a sourdough starter to make this recipe. There will be another version coming soon to make these with yeast, but in the meantime … the use of a gluten free starter, provides exceptional binding properties, to mimic glutinous flour as much as possible. There are many amazing gluten free bread recipes for Sourdough … which by the way … is by far the best gluten free bread EVER! The Apple Fritters are a good recipe to make when your starter is still new. The recipe for my Gluten Free Sourdough Starter is HERE
HOW DO I MAKE THESE FRITTERS
Begin making these apple fritters by feeding your starter the day before mixing the dough.
Build the Levain by feeding the starter with more flour and water. While the levain rises, peel, slice and lightly cook the apples.
When mixing the dough you can let it rise, add the filling and cook the fritters a few hours later, or just place the dough into the fridge overnight, and cook the the fritters the following day.
Roll out the dough onto parchment paper, add the cooled apples and spices, roll up the dough and cut it into 16 pieces.
With your hands and a little flour, roughly shape the fritters into balls and leave them to rise somewhere warm for a few hours.
Fry the fritters in hot oil for 2 minutes on each side and enjoy!
Gluten Free Apple Fritters
Build the Levain
- 45 g active starter
- 90 g warm water
- 45 g sorghum flour
- 45 g brown rice flour
- 5 g sugar
- 50 g potato starch
- 30 g tapioca starch
- 75 g brown rice flour
- 95 g sorghum flour
- 9 g salt
- 50 g white sugar
- 20 g whole psyllium husk
- 8 g finely ground flaxseed
- 120 g warm water
- 1 large egg
- 130 g lukewarm milk
- 60 g soft butter
- finely ground white rice flour as needed for dusting
- 1 – 1.5 L Vegetable oil for frying or enough to nearly cover the fritters when they are in the pot
- 300 g gala apples 3 to 4 medium apples
- 10 g cold butter
- 50 g brown sugar
- 2 tsp cinnamon or apple pie spice
- 1 tsp tapioca starch
- 200 g icing sugar
- 70 g melted butter
- 1 tsp lemon juice
- 4 – 5 tbs boiling water
- Reactivate your starter 6 to 8 hours before making the levain for it to be bubbly and active.
- In a jar whisk the starter and water, then add in the flours and sugar, before whisking again to aerate, and completely incorporate any loose flour.
- Ferment the levain for 4- 6 hours in a warm location until it has risen in height and formed a peak or dome. When to has peaked it is time to mix the levain into the dough. Cook the apples while the levain rises.
- Peel, core and dice the apples, into 1/2-inch pieces.
- In a pan on medium heat, add the butter, apples, cinnamon and sugar. Cook the mixture for about 5 minutes, until the apples have softened slightly. Transfer the apples to a bowl and leave them to cool.
Mix and Proof the Dough
- To a large bowl, add the potato starch, tapioca starch, brown rice flour, sorghum flour, salt and sugar.
- In a medium bowl add the psyllium husk and flax seed. Immediately whisk in the water, milk and egg to form a gel.
- Add the psyllium gel and the soft butter to the flour blend and mix well in a kitchen mixer or with your hands.
- Here you have two options: option 1 – proof the dough at room temperature for 30 minutes and then place it covered into the fridge overnight.
- option 2 – proof the dough at room temperature for up to hour before shaping the dough and adding the filling. The proofing time will depend upon the warmth of your kitchen. It may be 30 minutes if warm. The dough should be just starting to rise.
- Cut some parchment paper slightly larger than 11" x 15". Sprinkle the paper with a little flour and place the proofed dough on it.
- Roll the dough out on the parchment paper into an 11×15 inch rectangle.
- Evenly spread the cooked apples over the surface of the dough. Sprinkle tapioca starch on top of the apple and roll the dough up into a log, starting from the short side.
- Cut the filled dough into 8 equal pieces and then cut these in half again for 16 fritters.
- With your hands roll and press each fritter together so it won’t fall apart in the fryer. if a little apple is poking out that is ok!. This is a sticky job so just add a little flour to your hands.
- Place the fritters on parchment paper, cover and let them proof for about 2 hours at 72-80°F. (22-26°C)
- Add the oil to a deep, medium sized saucepan and heat it to 375°F (190°C)
- Add 3 or 4 fritters to the hot oil leaving lots of room between each one, and fry 2 minutes per side. Flip the fritters over with a spoon.
- Remove the fritters from the oil and drain on paper towels.
- Melt the butter in a saucepan on medium heat, then remove it from the heat.
- Whisk the icing sugar into the butter, add the lemon juice and a tablespoon of water at a time, until the glaze reaches the desired consistency. Add a little more icing sugar or water as needed.
- Dip the top of each apple fritter into the glaze and leave it to set on a cooling rack.
FIND MORE OF MY GLUTEN FREE SOURDOUGH BREAD RECIPES
Gluten Free Sourdough Seed Bread RECIPE HERE
Gluten Free Multi Flour Sourdough Bread RECIPE HERE
Latest Gluten Free Recipes
- Pumpkin Soup
- Pumpkin Cinnamon Rolls
- Caramel Apple Cookies
- Gluten Free Pumpkin Bread
- Gluten Free Peach Cobbler