For those of you missing donut shop-style apple fritters, get ready to enjoy a classic treat again with identical taste and texture! Don’t let the epic homemade goodness fool you, though. Easy gluten-free apple fritters are ready to enjoy in less then 45 minutes, start to finish, and are as simple as mix, scoop, and drop. No rising, no yeast, no donut experience required. It’s that simple and I’ll show you how.
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Missing Donuts? Easy Peasy Apple Fritters Made Gluten-Free
Making a legitimately good gluten-free apple fritter recipe was on that list of how-could-it-possibly-be-done-as-good? To be honest, though, after knocking these doughy soft gluten-free cinnamon rolls out of the park, I was kind of feeling like a baddie and thought, why not?
Man, did I do one helluva of a happy dance when I discovered not only do these homemade apple fritters taste just as good as I remember them, but they were actually ridiculously easy to boot. The batter is similarly as easy as gluten-free apple streusel bread, just dump the ingredients in a bowl and mix by hand.
While some gluten-free apple fritter recipes require a rise (or even two), rolling out the dough and shaping, I found these extra steps only added complexity to the process, but didn’t make a better donut in the end. So why bother? Let’s take the win.
The only extra step I did keep is sautéing the apples before mixing them into the batter. Since apple donuts have a short cook time, adding fresh apples to the dough didn’t have time to soften. It’s also a good excuse to add more goodness to the recipe, like butter and brown sugar!
Ingredient Tid Bits
- Apples – I used Honey Crisp, but Golden Delicious are another baking fave of mine. If you use something tarter, like Granny Smith, I suggest increasing the amount of brown sugar in the apple filling to 3 tablespoons.
- Whole Milk – If you need a dairy-free recipe, you can swap this out for a non-dairy version (same with the butter). However, I do like using something with a higher fat content to coat the GF starches, eliminating grittiness. This is the only source of fat for the dough, besides what is used to cook the apples in.
- Unsweetened Applesauce – Two fold goodness! Adds moisture to the batter and boosts the apple flavor.
- Gluten-Free Flour – When testing the recipe I used Cup4Cup gluten-free all purpose flour, which I recommend for my entire collection of GF baking recipes. It’s a little pricier then other brands, but after a lot of testing, it replicates traditional versions the best, and isn’t that the ultimate goal?!
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cinnamon fresh apple filling
One extra step, but so key for a copycat, bakery-style fritter. Peel and chop the fresh apples and sauté for about 5 minutes in a butter, brown sugar, cinnamon mixture. Set aside until ready to mix into the dough.
Prep for success
For frying you will need a large deep, heavy skillet. Why do recipes call for “heavy” skillets? They maintain heat temperature better, which is immensely helpful for even cooking.
Pour about 1 ½-2 inches of oil in the pan and heat over medium heat until it reaches 350℉. To check and maintain the temp set a candy thermometer in place or pop in an instant read thermometer intermittently to check.
I start this process before mixing together anything because it takes about 10-15 minutes to come to temperature. Also line a baking sheet with paper towels and set a wire rack on top. This is where the donuts will be transferred after they cook.
Unbelievably easy dough – no yeast, no rolling!
Ready for this? Whisk together the dry ingredients. Stir in the egg, milk, applesauce, and finally the apples. That’s it. 🤯
Easy gluten-free apple fritters in action!
Here’s a little unique, but totally doable, way to get that batter in the hot oil without having to shape first. Scoop out an even ⅓ cup of dough and use silicone spoon to plop it out of the cup into the oil. Use that same spoon to flatten the dough slightly so it spreads out.
Cooked to perfection
I drop about 3 fritters at a time into the oil. You don’t want to overcrowd the pan or it will affect the oil temperature, bringing it down too much. Once the dough is scooped out fry for 2 minutes on one side, flip, and cook for 2 more minutes before lifting out onto the wire rack.
Gluten-free donuts require a little longer cooking time to make sure the moisture cooks off enough so you aren’t left with a dense or gummy texture. If the outside is becoming too browned before they are cooked through, check the oil temp and adjust the heat accordingly.
Last essential piece – gooey glaze coating
An apple fritter is not completely without that glossy, sweet coating oozing into all those crispy grooves and crevices. It’s simply a mixture of powdered sugar, milk, and vanilla, but it’s all about nailing the perfect consistency for coating.
It needs to be thick enough to stick, but fall off the spoon in a smooth trail. You can adjust the consistency by adding more powdered sugar or milk.
Use a fork to plop the fried fritters in the bowl, flip, and then lift out with the fork, letting the excess drip away. Set back on the wire rack for the coating to set, but chances are good you’ll be digging in before that…
Enjoy Now Or Later – Freezing and Storing
This apple fritter recipe makes 9-10 servings, but be forewarned, they are impossible to stick around long. Seriously heavenly stuff.
If you do manage to have leftovers, or want save yourself from an overindulging stomach ache, I recommend wrapping and freezing them. Gluten-free treats lose moisture quickly and don’t stay fresh as long as wheat flour recipes, so I suggest enjoying them the day they are made or freeze.
Once they are cooled completely, pop them in the freezer to harden. Remove to wrap individually in plastic wrap and then transfer to a ziplock freezer bag. When ready to enjoy, thaw at room temperature or unwrap and defrost in the microwave. I also suggest warming the slightest bit, microwaved about 15 seconds, to soften the texture again.
Use this dough to transform into more yummy creations! Use a large cookie scoop to portion out donut holes into the oil, frying for a slightly reduced time. Sprinkle on slivered almonds to the coating before it sets or opt for a cinnamon sugar coating immediately after coming out of the oil, similar to gluten-free churros.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gluten-Free Apple Fritters (Easy Scoop & Drop)
Ingredients
Apples
- 3 tablespoons unsalted butter
- 2 cups apples, peeled, cored, and chopped into ½-inch pieces
- 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
Fritters
- 1 ½ cup (231 g) gluten-free all purpose flour, I recommend Cup4Cup brand
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup unsweetened applesauce
- 1 large egg
- oil, for frying , about 48 ounces, enough to fill pan about 1 1/2 inches deep
Glaze
- 2 cups (240 g) powdered sugar
- 3-4 tablespoons whole milk
- 2 teaspoons vanilla extract
Instructions
- In a large skillet, melt the butter over medium heat. Add the apples, brown sugar, vanilla, and cinnamon, stirring to combine. Cook for about 5 minutes, or until the apples start to soften. Remove from the heat and stir in the vanilla. Set aside to cool.3 tablespoons unsalted butter, 2 cups apples, 1 tablespoon light brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon vanilla
- To save time, this is when I start heating the oil because it takes about 10-15 minutes to come to frying temperature. Pour the oil in a large, heavy, deep skillet. Add enough oil to cover about 1 ½-2 inches deep. Heat over medium heat until it reaches a temperature of 350ºF. Use a thermometer to maintain and keep testing the oil temp as the fritters fry. This ensures they don't cook too quickly (over browning with undercooked middles) or too slow (overly greasy and heavy).oil, for frying
- Meanwhile whisk together the dry ingredients in a large bowl. Stir in the milk, applesauce, and egg. Finally stir in the cooled apples. Set aside while oil finishes heating.1 ½ cup gluten-free all purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ teaspoon salt, ½ cup whole milk, ½ cup unsweetened applesauce, 1 large egg
- Line a baking sheet with paper towels and place a wire rack over the top. This is where the fritters will go after frying.
- When ready to fry, use a ⅓ cup measuring cup to scoop out the batter evenly to the top. Use a small silicone spoon to scrape it out into the hot oil and flatten the dough slightly with the spoon. Fry 3 fritters at one time. Cook for 2 minutes on one side. Use tongs or a wire skimmer to flip and cook for an additional 2 minutes. Transfer to the wire rack. Continue to fry the remaining fritters.
- Once they are all cooked, it is time to make the glaze. Whisk together the powdered sugar with milk and vanilla until smooth. The glaze should be thin enough to coat the donuts and excess drip off. Place the donut in the glaze, flip with a fork to coat the other side. Move the glazed donut back to the wire rack for the excess glaze to drip off. Enjoy (immensely!) the day they are made.2 cups powdered sugar, 3-4 tablespoons whole milk, 2 teaspoons vanilla extract
Notes
Storing and Freezing
If you don’t enjoy the day they are made, I recommend wrapping and freezing. Cool completely on the wire rack and place that in the freezer to harden the fritters. Remove, wrap individually in plastic wrap, and transfer to a ziplock freezer bag. When ready to enjoy, thaw at room temperature or unwrap and defrost in the microwave. I also suggest warming the slightest bit, microwaved about 15 seconds, to soften the texture again.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I want to make these on Christmas morning, do you think I could make the dough the night before and then cook in the morning?
Hi Donitta,
I don’t want you to risk a flop on Christmas morning breakfast! I think your safest bet would be to make them before and store them without the glaze in an airtight container overnight (once they have cooled completely). If storing for longer, I would freeze them. Then when you are ready to enjoy, place them on a wire rack set inside a baking sheet and warm them in a 300F oven, dip in glaze, and enjoy!
Best,
Melissa
OMG, the original fritters isn’t this good. These fritters are hitting all the marks; light, airy and soft on the inside and crispy texture on the outside. This is a absolute magical gluten free recipe and so easy. Very forgiving as well I substituted whole milk for 1/2 cup heavy cream and water and they turned out perfect. I fried them a little differently, what I did was cut a small parchment square and scooped the batter on to the square and spread the fritter to the size and thickness I preferred and lowered the square into the oil, when the fritter released I removed the parchment. I don’t know where I’d be in my gluten free cooking had I not found Mama Gourmand (Melissa). I have made tons of her recipes and they are all brilliant. God bless you Melissa your really helping people. I would love a graham cracker and saltines aka soda crackers recipe. I’ll look forward to seeing these added to your page one day. Thanks a million
Oh Cheryl, this is so sweet! Thank you so much for the kind words. Nothing makes me happier then hearing these recipes are making a difference. And noted about the crackers!
Best,
Melissa
Ok. So my husband has Celiac and he misses his favorite foods. I don’t know if you have ever been to the Applewood Farmhouse restaurant at the Apple Barn in Pigeon Forge, but he loves those apple fritters they serve. So I decided to make these when you said easy, scoop and drop. I used a small cookie scoop so they were round like the ones at the Apple Barn. We ate them with homemade apple butter instead of the glaze. They were amazing!! He was so thrilled.
Brandy, this just makes me so happy! Thank you so much for sharing this lovely story. I’m glad your husband could enjoy his favorite treat again!
Best,
Melissa
OMG. A family favorite. So good.
Gosh this makes me so happy, Lori! Thanks for sharing!
Best,
Melissa
I was wondering if it would be possible to cook these in an air fryer?
Hi Shannon,
That’s a good question, but I haven’t tried it. The dough is pretty loose, though, so if you did I would place it on parchment so you don’t make a mess of your air fryer. Maybe try it with a half recipe in case it doesn’t work out? Let me know if you decide to give it a go!
Best,
Melissa
I would give these apple fritters 20 stars if I could. Melissa actually made them for me and I was blown away. They are so delicious with the most perfect texture and the glaze is to die for!!! I only took 1/2 of one and went back for the other half about 10 minutes later. I will definitely be making these at the holidays.
Thank you so much, Susie! They are impossible to stay away from..
Best,
Melissa
I am wondering if it’s possible to substitute strawberries or another berry, or even plums? I do not care for apple pie.
Thank you to anyone who has tried a substitute while making these wonderful looking fritters (lol I think they are fritters).
Hi Tina,
I think that’s a great idea. These were inspired by a treat I had at a gluten free bakery and they were blueberry fritters. I think as long as you are using fresh fruit that doesn’t release as much moisture, you would be good. Also, it would save you the step of sautéing the fruit first. However, I would add that melted butter and brown sugar used to cook the apples in into the batter.
Best,
Melissa