Now that it’s October, all of our beautiful local apples are becoming available. Staff at the Co-op eagerly await the arrival of the Honeycrisp apples that we get farmer-direct from Brownfield Orchards in Chelan, WA. I think that these are the most delicious apple available for a couple of reasons – they are crisp and sweet and tart all at the same time, and they are fantastic in every recipe I have ever used them in.
I’ve been excited for them to be in season for another reason – in last winter’s Delight Magazine they had a recipe for gluten-free apple fritters that I really wanted to try using the honeycrisps. Last week I was in Missouri visiting my cousin and her family so I wasn’t here to do a recipe demo (although we did make marshmallows while I was there – see the photo of my little cousin enjoying them!), so this week I got out my copy of the magazine and got to work.
For the last few years, Pamela’s Products has held a gluten-free recipe contest (Delight Magazine partnered with them for the contest last year and published all the winning recipes, and you had to use a Pamela’s product, of course) and this fritter recipe received an honorable mention. The recipe was created by Maralie Thomas of Villa Rica, Georgia, who I feel deserves unlimited accolades for her work. You can find her original recipe, as well as the other winners on Pamela’s Products website. I am a big fan of Pamela’s gluten-free Baking and Pancake mix, which is called for in this particular recipe. If you have a different GF baking mix that is your favorite, than I am sure you can substitute it; if you can tolerate wheat, a glutenous baking mix should also work.
Fluffy donuts were a distant memory for me after being diagnosed as gluten-intolerant. Rocket Donuts downtown makes a pretty decent gluten-free cake donut, but it tastes like a gluten-free donut, and I always strive to look for recipes that are gluten-free but don’t taste (or look) gluten-free. These fritters rocked my world! Not only did they taste better than any other fritter I have ever had, but they were very easy to make and were delicious whether they were hot out of the oil or cooled to room temperature. They should really be called “I want to eat the whole batch myself” fritters! The recipe makes about 30-40 mini donuts (larger than the ones I made for sampling in the photo, of which I got about 75 teeny tiny fritters), so there really is enough to go around…
Mini Apple Fritters
Recipe adapted from original, submitted by Maralie Thomas to Pamela’s Products 5th Annual Greatest Gluten-Free Recipe Contest
- 2 T organic unsalted butter, melted and cooled (it needs to be really soft so it will stick to the apples evenly)
- 1 1/2 c organic Honeycrisp apples, peeled/cored and chopped into 1/4” chunks (about one medium-large apple)
- 1 1/2 c Pamela’s GF Baking and Pancake Mix
- 1/2 c organic sugar
- 1 t baking powder
- 1/2 t sea salt
- 1 t organic cinnamon
- 1/2 c organic milk (you can use soy or rice milk)
- 1 organic egg
- Organic Extra Virgin Olive Oil (for frying)
- 2 c organic powdered sugar
- 1 t organic cinnamon
- 3 T water (more or less depending on humidity)
- Add 1 inch oil to a pan or pot and heat over medium low—make sure it is not so hot that it smokes. You can use any size pan that has sides high enough to accommodate the oil – a smaller pan will use less oil but make smaller batches, a larger pan will use more oil but make larger batches.
- Combine the fritter ingredients: mix butter and apples in a medium bowl; add baking mix, sugar, baking powder, salt and cinnamon and mix well; mix egg and milk in measuring cup and add to bowl; mix to combine.
- Add the drizzle ingredients together and mix well.
- Test oil to make sure it is hot enough by dropping a small piece of batter into the oil. If it sinks to the bottom and quickly raises up on the bubbles in the oil, then it is ready.
- Drop fritter batter by small spoonfuls into the oil. Cook for about 5 minutes a side. Turn with a fork.
- Remove fritters from oil with tongs or a slotted spoon. Let fritters sit on paper towels for about one minute to cool, then drizzle with sugar mixture.
You can bake the fritters in the oven at 350°F for about 12 minutes (until golden brown). Add a little more baking mix to make them hold their shape better.
If you are not gluten intolerant, than a wheat-based baking mix can be substituted.