The Half Painted Kitchen: Apple Fritters: Whole Grain and Gluten Free

This recipe is one of mine and hubby's favorites for an easy breakfast. I found it back when he still ate gluten, but it easily adapted for gluten free! You can make it with just about any fruit you like, though if you use frozen fruit, the batter might not stick as well to the fruit, because it's wet.

Apple Fritters

Fritters

~3 C apples, cut into approximately 1/4 inch pieces
1/2 c (70g) whole grain GF flour (we like teff) and 1/2 c (70g) sweet rice flour OR 1 C all purpose flour (non GF)
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon (+1/2 tsp for teff mix)
1 egg
1/3 - 1/2 C milk, dairy or non-dairy (1/2 for teff, then keep adding 1 tsp at a time until the right consistency, described below)
oil for frying

Glaze

1 C powdered sugar
3-6 tsp milk, dairy or non diary

I usually mix the batter first, then turn the oil on to heat, then chop the apples and mix them in. But I only make 2-3 apples at a time, depending on their size. If you are doing more I'd wait to heat the oil so it doesn't get too hot.

Mix all fritter ingredients except the apples in a large bowl. If making wheat fritters, the batter should be thick and kind of elastic. For GF it should be barely loose enough to stir easily, just a little smooth and slumpy, not stiff and not even close to runny enough to pour.

This batter is too thick.

I added about 2 tsp more milk and now it's just right.

If it's too thin, add a bit more flour, too thick a bit more milk. After mixing the batter, set it aside to hydrate while you chop apples and heat the oil.

Heat 1/2 inch of oil in a wide frying pan on the stove. On a regular burner, usually about medium is a good temperature, on a power burner, it's a bit lower. Chop the apples and mix them into the batter. There should be just barely enough batter to cover the apple pieces and kinda glue them together.