These are like a combination of an apple cookie and a donut.
- Yield: 2 dozen
- ¼ cup (28 g) flax meal
- 2⁄3 cup (160 ml) plus 1 tablespoon (15 ml) rice milk or safe milk alternative
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (13 g) superfine sugar
- 1/3 cup (42 g) Bob’s Red Mill tapioca flour
- 12⁄3 cups (208 g) Bob’s Red Mill white or brown rice flour or sorghum flour
- 1 teaspoon (6 g) salt
- 1 tablespoon (13.8 g) baking powder
- ½ teaspoon (1.2 g) ground cinnamon
- 1 cup (150 g) chopped apple (about 1 medium apple)
- Vegetable oil for frying
- 1 cup (120 g) powdered sugar
- ½ cup (100 g) superfine sugar
- 1 teaspoon (2.3 g) ground cinnamon
How to Make It
To make the Fritters
- In a bowl, mix together all fritter ingredients except oil.
- Heat oil in a frying pan over medium heat. Place a pea-size amount of batter in oil; oil is the correct temperature if the batter browns fairly quickly. Lower the heat of the frying pan if necessary. Remove batter piece.
- Line a plate with paper towels. With a small ice cream/cookie scoop or a¼ cup (60 ml) metal measuring cup, drop batter into oil. Cook until bottom is golden, then use a metal fork or spatula to flip the fritter over and cook until golden all over
- Remove from pan and place on plate to cool. Repeat with remaining batter. (Hint: Cut the first fritter in half to make sure it is cooked all the way through to help you judge how long the cooking time should be on each side.) To make the Topping
- Place powdered sugar or sugar and cinnamon in a bag. Place 2 to 3 fritters in the bag, roll the bag closed, and gently shake to coat. Repeat with remaining fritters. Store fritters in a clean paper bag, sealed.