These gluten-free apple fritters deliver the same comforting flavor and texture you expect from a bakery: crisp, golden edges and a tender, cinnamon-spiced interior studded with apple pieces. The recipe is straightforward, and even if you’ve never deep-fried before, the steps below are easy to follow.
Each fritter is finished with a sweet apple cider glaze that balances the tart apple pieces and warm spices. They’re perfect for a weekend breakfast, brunch gathering, or a special treat. Serve them warm for the best texture and flavor.
Why You’ll Love this Recipe
- Crispy outside, fluffy inside. A golden exterior gives way to a soft center with chunks of warm, cinnamon apples.
- Easier than you think. Simple ingredients and clear steps make frying approachable for beginners.
- Tastes like the bakery. The apple cider glaze adds a sweet finish that makes these irresistible.
Ingredients
Ingredient Notes
- Granny Smith apples – Tart apples balance the sweet glaze. Honeycrisp or Pink Lady work too. Peel, core, and dice into very small pieces (about 1/4 inch or smaller) so they cook through while frying.
- Gluten-free flour – A 1-to-1 gluten-free baking flour blend works best for texture and consistency.
- Cornstarch – Helps create a light, crispy exterior. Arrowroot can be used as a substitute if needed.
- Whole milk – Adds richness and helps form a smooth batter. For dairy-free, use unsweetened almond or oat milk; the texture will be slightly different.
- Vegetable oil – Use a neutral oil with a high smoke point (vegetable, canola, or peanut oil) and fill your pot to about 3–4 inches deep.
- Apple cider or water – Apple cider adds extra apple flavor to the glaze; water is an acceptable substitute.
Flatten Fritters for Even Cooking
Flatten your fritters immediately after dropping them in the oil. Use the back of a spoon or the scoop to gently press each fritter down as soon as it hits the oil. This prevents them from puffing into balls with undercooked centers and creates the classic fritter shape with nooks for the glaze to cling to. Skipping this step can leave raw batter inside even if the outside looks done.
Step-by-Step instructions
Deep frying doesn’t require special equipment. A heavy-bottomed Dutch oven, a spider or slotted spoon, and a thermometer are enough. The photos below demonstrate batter texture and how to flatten fritters in the oil. For exact measurements and the printable recipe card, see the recipe section below.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Granny Smith gives a tart contrast, but Honeycrisp, Pink Lady, or Fuji work well for a sweeter fritter.
Make the batter just before frying for best results since the leavening starts working once wet. You can prep dry and wet ingredients separately and combine them when ready to fry.
Yes. Swap whole milk for almond or oat milk. Flavor and texture may change slightly.
Baking won’t achieve the same crisp exterior and tender interior. If you prefer baking, consider a separate baked apple donut or cake recipe instead.
Use a deep-fry or candy thermometer and bring the oil to 370–375°F (190°C). A small drop of batter should sizzle and bubble immediately when the oil is ready.
Expert Tips
- Use a thermometer. Keep oil around 375°F so fritters crisp without absorbing excess oil.
- Don’t overcrowd the pan. Fry in small batches so oil temperature recovers quickly and fritters brown evenly.
- Use a portion scoop. A large cookie or ice cream scoop helps drop batter safely and keeps fritters consistent in size.
- Drain on a wire rack. Let fritters drain on a rack set over paper towels so they stay crisp; avoid stacking them.
Storage instructions
Storage
These fritters are best the day they’re made. Leftovers will lose some crispness and may become soggy. Store cooled fritters in an airtight container for up to 2 days.
Reheat
To restore crispness, reheat in an air fryer at 350°F for 4–5 minutes or in the oven at 350°F for 8–10 minutes. Wait to glaze until after reheating so the icing doesn’t melt away.
Serving suggestions
Serve warm with a generous drizzle of apple cider glaze. For a fall brunch, pair with a gluten-free coffee cake or a savory breakfast casserole for variety. Festive drinks like apple cider mimosas or cranberry mimosas complement the flavors well.
For more gluten-free breakfast ideas, try other fried or baked treats to create a varied spread.
More gluten-free breakfast recipes to try
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Gluten-Free Boston Cream Donuts
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Gluten-Free Fried Donuts
-
Gluten-Free Banana Pancakes
Did you make this recipe?
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Gluten-Free Apple Fritters
Ingredients
For the Apple Fritters:
- 2 cups (250 g) diced Granny Smith apples
- 1 tablespoon lemon juice
- 1 1/4 cup (175 g) gluten-free flour
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 2 large eggs (about 100 g)
- 3/4 cup (183 g) whole milk
- 1 teaspoon vanilla extract
- 6 cups (about 3–4 inches in pan) vegetable oil for frying
For the Glaze:
- 1 cup (120 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons apple cider or water
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Instructions
- Prep the Apples: Toss diced apples with lemon juice in a medium bowl and set aside.
- Mix Dry Ingredients: Whisk together gluten-free flour, sugar, cornstarch, baking powder, cinnamon, nutmeg, and salt in a bowl.
- Prepare Wet Ingredients: Whisk eggs, milk, and vanilla in a large bowl until smooth.
- Combine the Batter: Gradually add dry mixture to wet ingredients and stir until a thick batter forms. Fold in the apples.
- Heat the Oil: Heat oil to 370–375°F (190°C) in a deep, heavy-bottomed pot with 3–4 inches of oil.
- Drop and Flatten: Working in batches of 3–4, use a large scoop to drop batter into hot oil. Immediately flatten each fritter with the back of the spoon.
- Fry Until Golden: Fry about 2–3 minutes per side, flipping once, until golden brown and cooked through.
- Drain and Cool: Transfer fritters to a wire rack over paper towels to drain excess oil.
- Make the Glaze: Whisk powdered sugar, vanilla, and apple cider (or water) until smooth.
- Glaze the Fritters: Drizzle or dip warm fritters in the glaze. Serve warm.
Notes
- Keep it gluten-free: If you require strict gluten-free handling, verify all ingredient labels and use certified gluten-free blends you trust.
- Oil temperature is key: Maintain 370–375°F (190°C) to avoid greasy or undercooked fritters.
- Use a portion scoop: A large cookie scoop ensures even fritter size and safer dropping into hot oil.
- Flatten the fritters: Press each fritter gently after dropping into oil to ensure the center cooks through and to create the classic fritter shape.
Nutrition
Carbohydrates: 35 g |
Protein: 3 g |
Fat: 35 g