I’m so glad we got apples back for my son and youngest daughter. And on the rotation, today is apple day, so I converted my old flour/butter/egg fritter recipe into one they could have. Of course my husband ate half of them before I even called the kids for breakfast!
1 c. sorghum flour
1/2 c. tapioca flour
1 1/2 tsp. karaya gum
2 tsp. baking powder
1/2 c. cane or beet sugar
1/2 tsp. sea salt
1 flax egg
1/2 c. coconut, almond or rice milk
2 apples, peeled and diced (I use Granny Smith)
1 Tbs. olive oil
1/4 tsp. freshly ground nutmeg
Stir dry ingredients in bowl (you can also use any cup-for-cup gluten free flour blend to replace the first 3 ingredients; for instance I now use 1 1/2 c. Pamela’s bread flour to replace the sorghum flour + tapioca flour + karaya gum). Add milk, oil, and flax egg into dry mixture. Then stir in apples. Drop into preheated 350F oil in deep fryer. Cook about 6-10 minutes, flipping once to make sure it’s cooked all the way around. Drain on paper towels, then shake in cinnamon sugar.
To make low fructose, I use 1 Tbs. applesauce to replace the 2 apples. That way less apple is divided over all of the fritters. I’ve also replaced the 2 apples with half a banana.
In 2018, I no longer have a deep fryer. I just put an inch of oil (I use canola or corn oil) in my heavy saucepan, and heat it on my gas stove at medium heat. Super easy donut holes when I’m in the mood for donuts but don’t really have the time (or inclination) for “real” donuts.
This recipe makes about 40 1″ donut holes/fritters.