Michale Pollan in Food Rules: An Eater’s Manual says you can eat anything, as long as you make it.
There is no junk food.
Which is a wonderful philosophy in my mind, because it makes all foods available to you as long as you’re willing to do the work.
Such a simple idea, but profound in this modern age of instant coffee, drive through restaurants and grab and go foods.
Don’t get me started about microwaves.
But for thousands of years, our species had to gather and prepare food whenever we wanted to eat.
We had to put in a lot of effort for the reward of something tasty.
Our modern food processing is actually the cause of our modern health concerns.
We all know that we need to eat enough to be able to move about, think straight and grow.
But do we really need to eat 1000 calories mindlessly?
One of the benefit effects of following a gluten free diet is that lots of the foods that most folks can mindlessly eat, we can’t.
We either have to settle for a frozen version, which can be very good like Kinnikinnick donuts.
or we get to be chemists and cooks, creating our own versions.
That is why I love doing these gluten free ratio rally posts. Because lots of bloggers start from one place and you get to read along, visiting each kitchen for a peek in the process, hearing how we all have worked to see the chemistry produce the products of our dreams.
Me, I wanted Apple Fritters, or to be more accurate, my daughters and husband wanted apple fritters.
There is a wonderful doughnut shop near our home that makes these incredible apple fritters that look like plates full of diced apple and cinnamon. The place that before we went gluten-free we would stop at once a year for apple fritters to share, after school on the first day.
And since this is the time of year when we used to get them, we wanted them. Tender insides encased in a crispy brown shell, studded with tiny apple bits of sweetness and we wanted them now.
So off to the kitchen for some chemistry lessons.
For this recipe, you will need to get a few simple but essential tools.
One is a deep fat thermometer, this one is similar to mine. Admetior 8-Inch Candy/Deep Fry Thermometer to make sure that the fat gets hot enough.
Since you already have your scale, You do have a scale, right? After all we are talking about Chemistry, we need a bit of precision. I have one like this Ozeri ZK011 Precision Pro Stainless-Steel Digital Kitchen Scale with Oversized Weighing Platform because of the large weighing platform. That one aspect allows me to be flexible with what I am weighing.
And now we just need to gather everything else.
I love to measure out all the dry ingredients the night before, just so they can be bathing in the frying pan a bit quicker. The frying takes a few minutes but can definitely draw a crowd. My family prefers them unglazed but feel free to embellish at will. We always call that lily gilding.
I used maple syrup as the sweetener for these since I love the flavor combination of maple and apples and my body loves to get less refined sugar. Feel free to substitute sugar by weight but you will need to add a tablespoon or two of liquid as well.
Recipe: Cinnamon Apple Fritters
- 1 small granny smith apple
- 3 large eggs
- 100 grams sorghum flour
- 80 grams sweet rice flour
- 41 grams brown rice flour
- 40 grams potato starch
- 40 grams tapioca flour
- 3 grams salt
- 60 grams maple syrup
- 4 grams baking powder
- 6 grams cinnamon powder
- 155 grams buttermilk
- 3 grams vanilla extract
- high heat safflower oil for frying or shortening
- Place 2 cups or more of High heat safflower oil or shortening for frying in large frying pan and heat to 375 degrees.
- Peel apple and cut into tiny cubes.
- Beat eggs well in a large mixing pitcher with a spout
- Add flours, salt, maple syrup, baking powder, cinnamon, and beat for a minute.
- Beat in the vanilla extract and buttermilk.
- Stir in the apple cubes.
- Let the batter rest while the oil preheats.
- Prepare the landing platter as well. Layer a cookie sheet with a few pieces of newsprint then top with paper towels.
- Double check that the oil is up to the correct temperature. Too cold oil will create a dense and oily fritter.
- Carefully drizzle ¼ cup or so of the dough into the oil. I typically drizzle the batter in one direction and criss-cross leaving holes for the fat to penetrate.
- Fry for 2-3 minutes till the brown color begins to spread to the upper side of the fritter.
- Then, using tongs, flip the fritter over and cook another minute or so.
- The fritter should be dark brown and puffy when removed from the oil.
- Place them on the prepared landing platter, flipping them over after a 30 seconds or so.
- Allow them to cool a bit.
- If desired, top with a sweet glaze but I rarely do.
- Sweet glaze
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Stir together till smooth and coat each fritter.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet tags: Gluten free
Number of servings (yield): 8
Recipe by Gluten-Free Doctor Recipes.
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