Glazed Cinnamon Apple Fritters
Tender chunks of cinnamon-spiced apples folded into a light, airy vegan and gluten-free batter, fried to golden perfection, and finished with a sweet vanilla glaze. These fritters deliver all the comfort of a bakery classic without any animal products or gluten.
Ingredients
- For the Fritters:
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 1/4 cup organic cane sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup plant-based milk almond or oat works best
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water flax egg
- 2 tablespoons melted coconut oil plus more for frying
- 1 teaspoon vanilla extract
- 2 medium apples peeled and diced into 1/4-inch pieces (Granny Smith or Honeycrisp recommended)
- 1 tablespoon lemon juice
- For the Glaze:
- 2 cups organic powdered sugar
- 3-4 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let it sit for at least 5 minutes until it becomes gel-like in consistency.
- Toss the diced apples with lemon juice in a medium bowl to prevent browning and set aside.
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk thoroughly to ensure even distribution of the spices.
- In a separate bowl, mix the plant-based milk, prepared flax egg, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but still somewhat sticky.
- Gently fold in the diced apples until they’re evenly distributed throughout the batter. Be careful not to overmix, which can make the fritters tough.
- Heat about 2 inches of coconut oil in a medium-sized pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a tiny amount of batter—it should sizzle immediately and rise to the surface.
- Using a large spoon or ice cream scoop, carefully drop about 2 tablespoons of batter into the hot oil for each fritter. Cook only 2-3 fritters at a time to avoid overcrowding.
- Fry each fritter for 2-3 minutes per side until they’re golden brown and cooked through. You may need to flip them several times to ensure even cooking.
- Remove fritters with a slotted spoon and place them on paper towels to drain excess oil, then transfer to a cooling rack.
- While the fritters cool slightly, prepare the glaze by whisking together powdered sugar, plant-based milk, vanilla extract, and cinnamon until smooth. Add milk gradually until you reach your desired consistency.
- Dip the top of each fritter into the glaze while they’re still slightly warm (but not hot) and place back on the cooling rack to let the glaze set.
Notes
- For the best texture, make sure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1/2 teaspoon to the dry ingredients.
- The batter should be thick enough to hold its shape when dropped into the oil. If it seems too runny, add a tablespoon of flour at a time until it reaches the right consistency.
- You can make the batter up to an hour ahead and keep it refrigerated, but the fritters are best when fried fresh.
- For a less sweet version, you can reduce the sugar in the batter and make a thinner glaze or skip it entirely.
- These fritters are best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.