Amazing Gluten-Free Apple Fritters To Make

We all seem to love apple fritters so when I came across this recipe for gluten free ones it was a recipe that I thought you all may like to have as it is always great to have an alternative version that everyone can enjoy

I really love this recipe as they are easy to make a I am sure everyone who tries them will be asking for more

This great recipe is brought to you by  seriouseats.com website , thanks for sharing it with us

Here below is a list of the ingredients you will need to make these apple fritters from the website

 

Gluten-free fritters can be tough to make, but as it turns out, size matters.

  • YIELD:Makes about two dozen fritters

  • ACTIVE TIME:About two hours

  • TOTAL TIME:About four hours

INGREDIENTS

  • For the Dough
  • 1 (7.5 ounce) box Chebe original cheese bread mix (see note above)
  • 1 1/2 cups (6 ounces) white rice flour
  • 1/2 cup (2 ounces) sweet rice flour
  • 1/4 cup (1.75 ounces) granulated sugar plus 1 teaspoon, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 cup water, warm
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup milk, warm
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • Oil or nonstick cooking spray for greasing the bowl
  • For the Apples
  • 2 tablespoons butter
  • 4 tablespoons dark brown sugar
  • 3 large cooking apples, peeled, cored, and diced (about 3 1/2 cups total) (Granny Smith work best)
  • 1/2 cup apple cider
  • 2 1/2 teaspoons corn starch
  • For Frying
  • 2 cups vegetable oil
  • For the Glaze
  • 2 cups confectioner’s sugar
  • 4 tablespoons half-and-half
  • 1 teaspoon vanilla extract

 

    • Apples are lightly cooked before being added to the dough. This cooks them just enough so that when the doughnuts are quick-fried, they aren’t too crunchy or too soft.
    • Leavened with yeast, the fritter dough is chewy, something you don’t always get in gluten-free baked goods.
    • A small amount of dough is dropped into the hot oil. This ensures that the fritters cook all the way through and aren’t raw in the center, a problem with larger fritters.

     

 

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Photo source 

 

Original recipe source:seriouseats.com

 

 

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Originally posted 2016-01-13 09:48:33.

Afternoon Baking With Grandma