Glazed Cinnamon Apple Fritters (Vegan+GF)
Have you ever tried to imagine the world without doughnuts?
I’ll tell ya, it’s a very lonely and depressing reality. On the other hand, when there is cinnamon and apples involved in said doughnuts it’s pretty much heaven on earth. Me and apples are kind of having a moment right now. Yep, I live in an area that happens to grow my favorite apples on the planet, pink ladies! Yay-yuh!
It’s kind of ironic too, because we often buy Chilean apples from Costco here in the States, and I never would have imagined that I’d have lived there for over 4 years. Actually, a funny story that gets repeated in my family a lot involves apples and mashed potatoes. I’ll try to summarise it in a few sentences.
When the fam moved from Tennessee to Idaho our extremely packed trailer somehow managed to include a box of Mashed potato flakes that had originated in Idaho. It was made there, shipped to Tennessee, and then we brought it right back to where it started. This was really hilarious to us at the time, but wait, it gets even better. When we flew from Idaho to Chile, we arrived and realized that one of the uneaten snacks we had packed was an apple that had been grown in Chile, shipped to Idaho and then we’d flown back to Chile! We were like “No way, how did we do it again!” Funny stuff.
Okay, but enough rambling about you-had-to-be-there things, let’s talk fritterness. I know that there are plenty of recipes out there for apple fritters that are quicker because they don’t require yeast and rising time for the dough, but you guys, the yeasty goodness of a true raised doughnut can’t be matched. Trust me, my mom has taught me some of her yoda-like knowledge in the doughnut area. She knows her stuff too, cause she grew up in southern Cal, home to some of the best doughnuts on planet earth (or so I’ve been told).
Oh, and just one little baker’s note for you guys, I did have a little thing with the last few fat ones in my very first batch not wanting to get done in the very center, but that was cause my oil got too hot and I had made the fritters unrealistically thick. Hey, I’m not discriminating against the fat ones, this is just the facts. I adapted the recipe a little and it went great the second time. So yeah, just make sure your oil is hot enough but don’t let it get so hot that the outside cooks before the inside is finished. If in doubt you can always make your fritters half-size and you shouldn’t have any problems.
Glazed Cinnamon Apple Fritters (Vegan+GF)
Ingredients
Dough:
- 1 cup warm plant-based milk I used almond
- 1 tablespoon active dry yeast
- 1 tablespoon baking powder
- 1/3 cup organic sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 1/2 cups gluten free flour blend *see note
Apples:
- 5 medium apples peeled, cored, and cut into small chunks
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon cinnamon
Glaze:
- 3 cups powdered sugar
- 2 1/2 tablespoons plant-based milk I used almond
- 1 tablespoon pure maple syrup
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
In the bowl of a stand mixer fitted with dough hook (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in baking powder, sugar, salt, and cinnamon until combined. Add flour a cup at a time until your dough comes together. It might be slightly stickier than most bread doughs. Cover bowl with a damp towel or plastic wrap and place in warm place to rise for about 1 hour. (Alternatively, you can refrigerate the dough overnight and have it ready for a quick breakfast.)
Meanwhile, make your apples. In a large frying pan over medium high heat, add apples and about 1 inch of water. Cook, stirring gently, until the apples start to soften (8-10 minutes). Add other ingredients for apples and continue cooking until most of the liquid in pan is evaporated. Remove from heat and cool.
When dough has risen, uncover and add your cooked apples to dough. Use a large rubber spatula to fold apples in and evenly incorporate into the dough. You can use your hands instead if necessary. Divide the dough into about 15 pieces and place them at least an inch apart on a parchment line tray. Press them down to flatten slightly.
Heat oil in a wok, dutch oven, or deep fryer to about 350 degrees F (180 C). Use a spatula to scoop fritters of of pan then drop them into the oil, a few at a time, and fry on each side for about 2 minutes, until golden brown. Remove to a paper towel lined plate and continue frying until all fritters are done. (You can break a fatter one open to be sure your centers are cooking through. If not, make sure your oil is not too hot.)
Whisk powered sugar, and milk together in a medium bowl. Add vanilla, salt, syrup, and cinnamon and mix until smooth. Dip the warm fritters in glaze and place on wire rack to allow excess to drip off. Serve as soon as possible.
Recipe Notes
If you'd prefer to make these with all-purpose flour you can definitely do that, just add about 4 cups instead of the 3 1/2 cups gf flour.
If you’d like to try making your own almond milk check out this recipe and video here – >>>
For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.
Use the the code “sincerelytori” for a discount!
16 Comments
Taylor @ Food Faith Fitness
A world without donuts is a world that I want Z-E-R-O part of. I don’t eat them often, but when I do…I DO. YOU KNOW?
Apple fritters are totally my jam, and I wish that I had these for breakfast!
Tori
I honestly try not to eat them much myself Taylor, so I totally know what you’re talking about! Thanks, Girl!
Medha @ Whisk & Shout
These apple fritters look amazing! Pinning 🙂
Tori
Thanks, Medha!
Karen @ Seasonal Cravings
No, I wouldn’t want to imagine a world without doughuts. These look yummy and your photography and food styling are spot on.
Tori
Thanks, Karen!
Claudia | The Brick Kitchen
Honestly can’t say I have tried to imagine the world without donuts – and don’t think I want to!! They are the best pieces of fried goodness around. Your apple fritters here look awesome – love the lumpy bumpy apple dimpled surface and that maple syrup glaze <3
Tori
Thanks, Claudia!
dayna
hey i had trouble mixing the apples into the batter, i used my hands when a spoon failed and the apples wouldn’t stick into the batter. any tips?
Tori
Hi Dayna, I’m sorry you’re having trouble with this recipe. The apples do tend to want to stay seperate don’t they. My suggestion would be to either try coating the apples in flour and allowing them to sit for a little while before mixing them in.
Another option would be to divide your dough in half and roll out each half into a 1/2 inch tall rectangle, then spread apples on one half and top with the other rectangle. Now cut it into squares and do your best to shape each square of dough around the apples. Don’t worry if a few apples pop out, just put them back in or sample and make sure thery’re not “poisionous”. I really hope this helps! Thanks for trying this recipe Dayna!
Finn
These look absolutely mouthwatering! I usually shy away from deep frying, since I am clumsy at the best of times, but this might just convince me to (carefully) attempt it. Thanks for the recipe, Tori!
Tori
You are so welcome and you definitely should try them because I know you can do it. Thanks Finn!
Mohamed Ali
Such a fabulous recipe. The whole family loved it as it came out very rich and fulfilling. I used local apples that are now in season, very tasty and acidic, and added little bit of walnuts. Will be on breakfast menu for long long time.
Just a little note for the syrup, the recipe indicates 3 cups of sugar to 3 tablespoon of milk, the outcome was too thick so I increased the milk amount to almost half a cup.
Big thanks from Cairo!
Tori
Thank you so much for trying my recipe and for taking the time to leave feedback! I’ll keep that in mind on the syrup recipe, I could see how it could be a but thick. Also, you live Cairo? That is so cool. I’m constantly amazed and excited to hear about people reading my blog from all over the planet. Thanks again, Mohamed!
Sarah
Is the liquid amount correct for the dough? Mine was completely dry. I didn’t even add all of the gf flour. Thank you for your help.
Tori
It would definitely depend on the flour blend you used because some gf flours are definitely on the dryer side. This dough is very dry though because as the apples cook and the juice soaks into the dough they become kinda soggy if the dough starts out too wet.