I have a weakness for the crisp edges and soft centers of freshly made Apple Fritters, especially in the fall when apples are in abundance. What I don't love is standing over a pot of oil, frying batches upon batches of dough, and risking a burnt arm in the process! With this baked version however, I get to the full fritter experience (plus the scent of cinnamon-y apples wafting through the house) without the hassle of a daunting cleanup operation afterwards. Gluten-free, vegan.
Fresh Fritters Without the Fuss
At this time of year I always have apples sitting in my fruit bowl. When they're past their best for eating fresh, I love to turn them into a delicious snack like muffins or applesauce, so nothing goes to waste. These fritters are a great way to use up a sorry looking apple, with plump chunks of fruit folded into a scone-like dough which is baked until fluffy and crisp edged. I brush on a simple glaze after baking, too, which I think is a must on any good fritter!
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Ingredients and Substitutions
Oat flour - A wholegrain flour made from finely ground oats adds a deliciously toasty flavor and holds onto moisture in the dough, helping it bind together. Make sure you're using certified gluten-free oat flour, or make your own from gluten-free oats.
Almond flour - Adds a buttery note and brings some healthy fats to the fritters to keep them tender.
Tapioca starch - This gluten-free starch becomes sticky as the dough bakes, making it great for binding the fritter dough. Arrowroot starch is a good substitute here.
Coconut sugar - A natural sweetener with a lightly caramelized taste. Unrefined cane sugar or light brown sugar can be swapped in, if needed.
Ground cinnamon - Has a sweet, warming flavor that combines with the apples to create that signature fritter flavor. You can swap it out for apple pie spice mix for a more complex note.
Unsweetened almond milk - Helps all the dry ingredients bind together to make a scoopable dough. Other non-dairy milks (e.g. cashew or hemp milk) will also work well here, just make sure it's unsweetened.
Unsweetened applesauce - Brings natural sweetness, moisture, and a light apple-y flavor. You can use store-bought or homemade here, don't use apple butter though as it will change the texture of the dough.
Coconut oil - Tenderizes the dough and enhances the sweet flavors of the cinnamon and apples. Unrefined coconut oil will add a light coconut flavor, so use refined oil if preferred. Melted vegan butter works here, too.
Psyllium husk powder - Used in gluten-free baking for its strong binding properties, this high-fiber addition stops the fritters crumbling. I use the powdered version (not whole husks) as it gels more quickly.
Apple - Generous chunks of apple are the defining feature of these fritters. I like to use a Honeycrisp or Gala apple for its sweetness but you can use a tart-er variety if that's to your taste.
Powdered sugar - Is mixed with a little almond milk to form a light glaze for a classic finishing touch on the fritters. For a lower sugar option, try powdered monk fruit sweetener instead.
Vanilla extract, baking powder, and salt.
Variations
Try out some easy swaps:
- Change the applesauce for canned pumpkin puree or mashed banana.
- Use chunks of firm pear in place of the apples.
- Add a pinch or two of ground cardamom.
- Mix a little ground cinnamon into the glaze for added flavor.
Recipe tips
- Psyllium husk needs some time to gel properly once mixed with the wet ingredients, so don't skip the resting period in the method!
- Using an ice cream scoop is an easy way to portion the batter into evenly sized mounds.
- I like to use a small piece of parchment paper to lightly flatten the mounds of dough as it keeps my hands clean.
- Cool the fritters before glazing, otherwise the glaze will soften and run off the fritters.
More Apple Recipes
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📖 Recipe
Gluten-Free Apple Fritters
Ingredients
- 1 cup oat flour
- ½ cup almond flour
- â…“ cup tapioca starch
- â…“ cup coconut sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup unsweetened almond milk
- ½ cup unsweetened applesauce
- 3 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon psyllium husk powder
- 1 apple peeled and diced (Honeycrisp or Gala)
- 1 cup organic powdered sugar or powdered monk fruit sweetener
- 2 tablespoons unsweetened almond milk for glaze
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, almond flour, tapioca starch, coconut sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla extract. Whisk in the psyllium husk powder and let the mixture sit for 2-3 minutes until it thickens and turns gel-like.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the diced apple.
- Scoop 2-3 tablespoons mounds of batter onto the prepared baking sheet, spacing them a few inches apart. Using a standard ice cream scoop for this works well. Flatten each slightly into a rough fritter shape using an extra piece of parchment paper.
- Bake for 20 minutes or until golden brown and a toothpick comes out clean. Let the fritters cool on the pan before glazing.
- Whisk the powdered sugar with almond milk until smooth and pourable, adding more milk gradually if needed. Drizzle or dip the tops of the fritters in the glaze. Let set for a few minutes before serving.
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