Apple Fritters (Gluten Free)

Oh how I love apple fritters. 

I chose fritters for my treat this past Friday, but felt a little sad for my little gluten-free guy who would see and smell the fritters and not be impressed that I wasn't sharing.  

Fritters are VERY simple to make, and I assumed gluten free fritters would be just as easy.  

Luckily and I was right, and the whole family got to enjoy fritters!

  Maybe treat yourself this weekend….

I used a pancake mix, but you can do this from your favourite scratch recipe, or find a recipe online for "funnel cakes" - I like King Arthur Flour's recipe the best.

Follow directions on your pancake mix, or recipe.  When it comes to adding the liquid - milk or water, do NOT add all of it.  You want your batter to be quite thick, so add a small portion of your liquid.  Example:  your recipe calls for 1/3 cup milk and 1/2 cup water - skip the water and see how the batter turns out.  If it is too thick, slowly add water 1tbsp at a time.  

If you have an apple corer you have a better equipped kitchen than I!  I cut out the core of the apple as best I could with a knife and sliced the apple into thin sections.  If you'd like thick chunks of apple, just remember it may not have time to cook thoroughly and may still have a bit of crunch.

Preheat a non-stick skillet on medium high and use 1/4 - 1/2 cup of oil to fry.  You can use coconut or vegetable oil, but you may need to replenish the oil after a few rounds so keep it handy.  

Get the oil nice and hot before adding any fritters - test the oil by dropping a bit of batter in to the pan and seeing if it sizzles and cooks nice and fast.  You don't want to burn your fritters but you don't want them to absorb all the oil.  

While the pan is heating up, get a bowl of cinnamon and sugar ready.  I mix half and half - 1/4 cup of each.  We have cinnamon and sugar pre-mixed in a shaker in the cupboard but I don't know if that's normal or not!  Haha. 

Once the pan is ready, just dip an apple slice in to the batter - ensure it's coated thoroughly and lay in frying pan.  Flip gently (use a fork or pair of tongs) after 1-2 minutes or batter is golden brown.  Remove from pan when golden brown and the batter is cooked, and lay on newspaper to allow any oil to drip off.  While fritter is still hot, dip in to bowl with cinnamon and sugar and coat thoroughly.  

Serve hot, with a side of pure maple syrup or as is!  Bon Appetit.