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Gluten-Free Apple Fritters for Fall

The first thing I think of when fall comes rolling in are apples. Sure, there are pumpkins and squash and all sorts of other harvest goodness, but for me, it’s all about the apples. And there are donuts and fritters to be made with those apples.

I’m dedicated these ones to my dad, who recently decided to start eating a gluten-free diet. My mom thought it was going to be a nightmare trying to break his long-standing love of grains, but I knew plenty of people who I could turn to for help when trying to recreate his favorites without the gluten. People like Shauna Ahern, The Gluten-Free Girl, Elana from Elana’s Pantry and Silvana Nardone from Dish Towel Diaries have laid the groundwork to making this diet easy and exciting, and I’ve watched teenagers gracefully navigate this space as Lauren from Celiac Teen does. Surely I could get my dad on track to happy eating without missing out on his favorite foods. Favorite foods like cakes and donuts and, well, apple fritters in the fall with just-picked apples and fresh-pressed cider to go along with it.


Gluten-Free Apple Fritters base adapted from Domestifluff

2 cups apple cider
1/2 teaspoon cinnamon
1 egg
1/2 cup buttermilk
2 tablespoons melted butter
1 cup brown rice flour
1/2 cup sweet rice flour
3/4 cup potato starch
1/4 cup tapioca starch
1 tablespoon potato flour
1/2 cup superfine sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon cinnamon
oil for frying
1 cup apples, diced
For the glaze:
2 cups powdered sugar
1/4 cup apple cider

Start by bringing the apple cider to a boil in a saucepan over medium-high heat. Reduce the heat and simmer until the liquid is reduced down to about 1/3 a cup and caramel-like in texture. Mix in cinnamon and set aside.

In a large bowl sift together the flours, sugar, baking soda, baking powder, xantham gum and cinnamon. In a mixing bowl add eggs, buttermilk and butter and mix well. Slowly stir in flours until all are incorporated. Fold in diced apples, and then swirl in the reduced apple cider reduction. Place the bowl of batter in the freezer for 30 minutes until the dough is malleable. On a lined and greased cookie sheet using a large scoop, scoop the batter into mounds. Immediately place the cookie sheet in the freezer and freeze for an additional 30 minutes.

In a shallow dish mix together powdered sugar and apple cider until no lumps remain. This will be used to glaze the donuts.

Heat oil to 375 degrees in a dutch oven. Two or three donuts at a time, drop the dough balls into the oil to fry. When one side is brown after about 2 minutes, flip to the second side and continue frying for another 1-2 minutes. Remove from oil and drain on a wire cooling rack. While still warm, dip the bumpy side of the donut into the glaze. Set that side up on the cooling rack until glaze has set.

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