Donut Shop Gluten-Free Apple Fritters (Scoop & Drop)

These gluten-free apple fritters taste and feel exactly like the classic done shot treat you've been missing. Don't let the homemade goodness fool you, though - they're ready to enjoy in less then 45 minutes, start to finish, and as simple as mix, scoop, and drop. No rising, no yeast, no donut experience required. It's that easy and I'll show you how.

Prep Time 30

Cook Time 7

Total Time 37

Servings

Author Melissa Erdelac

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 ½ 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.

Nutrition