Okay, so I tried a new recipe with gluten-free flour. Please excuse the rather yucky plate in the pic, my mother is in the process of moving and most things are packed. We still did a mothers day dinner Sunday, albeit a humble one. It was originally apple fritters with a beer batter but beer is a gf no-no for obvious reasons and there was also wheat flour the original way I made them for others. For those of us wonderful gluten intolerant people, I give you a gf apple fritter recipe. They were a hit and I was so happy to have something so naughty(frying is never a good thing) yet nice in my belly, yup, they tasted just like I remember way back when.
Enjoy...
Gluten-free Apple Fritters Difficulty-Easy
it. Medium high heat, not on maximum- always keep a box of baking soda handy when frying anything with oil to toss baking soda on any flames that-Lord forbid, may flare up if you are not careful enough and oil lands on the burner. Do not throw water on an oil fire! Be responsible people, don't let yourself be distracted, keep your children out of harms way and be vigilant.
INGREDIENTS:
4 large apples (what ever you prefer, I used cortland)
1 cup Bob's Redmill all-purpose Gf flour blend for baking
1 1/2 teaspoon Gf baking powder
1/2 + cup Gf dairy replacement or milk if you tolerate it
4 Tablespoons raw cane sugar
1 teaspoon cinnamon ground
2 scrapes of fresh whole nutmeg (yes, it makes a difference when it's whole vs ground)
pinch of sea salt
2 Tablespoons lemon juice
4 cups cold water
1/2+ cup of vegetable oil in a cast iron skillet (add more depending on size of skillet)
1/4 cup GF sifted icing sugar (to coat apples when done cooking)
METHOD:
In a bowl mix together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Reserve. what it is: keeping food aside til ready to use
Get a seperate bowl medium sized, fill with cold water and add lemon juice, begin slicing apples
to a medium thickness, (not too thin, not too fat, just right) making sure to leave the skins on. Place all sliced apples in lemony water to keep them from turning brown-this is where I sacrifice myself and snack on a few slices to be sure they taste good. I believe it really shows you care, hehheh.
Now grab your reserved flour mixture bowl and add milk that you are using to it, use a whisk to beat the milk into the dry ingredients. What should your batter look like? You want a
consistency that is runny but coats the back of a spoon thickly, add some extra milk if it's too thick and if you booboo add a little bit of flour. Be careful not too add too much otherwise you will not have enough baking powder to make it puff when it fries. Remember folks, baked goods (well, in this case fried goods) mean that this is chemistry.
Chef tip: Before you begin frying, have a platter with paper towels layed out on it so you can transfer the cooked fritters to it to absorb excess oil.
Now you will begin the fritter frying process (say that three times fast!) ;P
Drain your apples well, dump a handful in the batter, stir gently to coat and begin to gently drop your well coated apples in your hot oil. Don't overload the pan or else the oil temperature will drop too quickly, only one layer at a time. Fry about 1 1/2-2 minutes each side til a beautiful golden brown. Take them out using a sloted metal spoon or spatula and place single file on the paper towel platter that you clever people already have at the ready, continue this process til they are all fried. (Feel free to change the paper towel you are draining on if it gets too greasy) Turn off your oil when done and place it on a back burner to cool before trying to clean up, it will take a while.
Now you may sprinkle your snowy icing sugar gently over your still warm fritters.
Serve them while hot with ice cream or whipped cream that has been sweetened with a bit of icing sugar or serve them as is with a nice glass of your fav cold beverage.
Be warned, they won't last long.
Bonne appetite!
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