Delicious gluten-free 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.
I love making these tasty fritters in the fall! Apples, pumpkins, and cinnamon – these are the flavors I associate most with this beautiful season.
Even here in California, where September is very warm, you can see that peaches and plums 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. 🍎🎃
How I make them gluten-free
I’ve been contemplating making these apple fritters for quite a while now. I just wasn’t sure how to make them gluten-free.
Then it occurred to me. Why not coat them 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 works. These 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 fritters. Which you don’t have to do, but I think it adds wonderful warmth and an extra layer of flavor.
The ingredients you’ll need
You’ll only need a few simple ingredients to make gluten-free apple fritters. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Apple: I like to use Fuji apples. Honeycrisp apples are also good. Apples are not low in carbs, but for those who can handle carbs, they are quite nutritious.
Eggs: I use large eggs in most of my recipes, including this one.
Whole milk: Or use half-and-half for an even richer batter.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Coconut flour: An excellent flour substitute. This is an extremely absorbent ingredient, so try to measure it by weight if you can, not by volume.
Ground cinnamon: Make sure it’s fresh. A stale spice can easily ruin a dish.
Baking soda and salt: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Unsalted butter: Used for frying the fritters.
How to make gluten-free apple fritters
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Peel and core the apple and slice into rings.
Whisk together the remaining ingredients except for the butter until smooth.
Dip each apple ring into the batter, then fry in butter until golden.
What apples to use in this recipe
I like to use Fuji apples. They’re not too tart, and they withstand cooking quite well. You can also use Honeycrisp for similar results.
How to sweeten the batter
As with many of my pancake recipes, I don’t sweeten the batter, leaving it up to you to serve these gluten-free apple fritters with any topping your heart desires.
In my experience, they are wonderful with warm maple syrup, with honey, or with barely-sweetened homemade whipped cream.
But if you’d like to sweeten the batter, simply add 2 tablespoons of any granulated sweetener or the equivalent in stevia.
Can I keep the leftovers?
You can try. I never had to, but I suspect that this is one of those recipes that are best served freshly made. If you do decide to keep them, do so in the fridge, in an airtight container, for no longer than a couple of days. Reheat them in the microwave on 50% power.
More apple recipes that you might enjoy
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Gluten-Free Apple Fritters
- 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)
- 2 tablespoons granulated sweetener (optional)
- 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, sweetener if using, cinnamon, baking soda, and salt. Whisk until very 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 the 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.