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Delicious apple fritters are the perfect fall dessert. Puffy, golden and fragrant, they unite butter, vanilla and cinnamon in an amazing symphony of textures and flavors.
Of course I had to make these apple fritters today.
Apples, pumpkins and cinnamon. These are the flavors I associate most with fall. It starts in September – even here in California, where September is very warm, you can see that peaches and plums, at least the local, organic ones, are no longer as abundant. Cuties Mandarins take their place, and – of course – pumpkins and winter squashes.
That’s when I start craving all things apple and pumpkin.
So these apple fritters. I’ve been fantasizing for a while now about making them. I just wasn’t sure how to make them gluten free. Then it occurred to me – why not coat the apple fritters with the batter from this coconut flour pancakes recipe. It’s a thick, delicious batter – surely it will work to coat apple slices?
YES! It absolutely worked. These apple fritters are so good. Puffy, fragrant, delicious. The apple core becomes soft and warm, and the batter is golden and buttery. I add just a hint of cinnamon to these apple fritters, which you don’t have to do, but I think it adds wonderful warmth.
As with all my pancake recipes, I don’t sweeten the batter, leaving it up to you to serve these apple fritters with any topping your heart desires. In my experience, they are wonderful with warm maple syrup, with honey, and with barely-sweetened homemade whipped cream.
- 1 large apple
- 2 large eggs
- 1/3 cup whole milk (use non dairy milk for Paleo version)
- 1/2 tablespoon vanilla extract
- 3 tablespoons coconut flour (20 grams)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- Pinch salt
- 2 tablespoons unsalted butter
- Peel the apple, core and slice into 1/4-inch thick rings. I got 8 rings out of one large apple.
- In a medium bowl, whisk together the eggs, milk and vanilla.
- Whisk in the coconut flour, cinnamon, baking soda and salt. Whisk until smooth.
- Allow the batter to rest for a couple of minutes, then check its consistency. It should be thick, but not so thick that it would be difficult for it to coat the apple rings. If it's too thick, add a little water or milk, 1-2 tablespoons at a time, until batter is pancake-batter consistency.
- Heat the butter over medium heat in a large nonstick skillet. I used a 14-inch skillet, which accommodated all the apple slices.
- When butter stops foaming, it's hot enough. Dip each apple ring into the batter, coating it thoroughly. Allow excess to drip back into the bowl.
- Place the coated apple rings in the hot skillet. Cook until golden brown, 3-4 minutes on each side. Serve immediately.