I have a confession to make. I have been frying dough in this house. I know it is not on my diet to be frying, but you gotta splurge a little, right? 🙂 Isaiah asked me the other day if we could try making donuts. With my recent yeasty pizza dough success, I thought, “why not!??” Plus, a new blogging friend, Kelly, posted about making GF cake donuts the other day and that got me thinking about if yeasty donuts could be made GF. I love a challenge so, yesterday it was donuts.
They were good. Very good, in fact. But the texture was not exactly what I wanted, in that it reminded me more of a fritter consistency than Krispy Kreme. (I should note that my family LOVED them and didn’t think they needed any improvement at all. I am a bit of a perfectionist). That thought (the one about the fritters) lodged in my brain and this morning I decided that I simply MUST try making the dough into apple fritters. Boy am I glad for that brainstorm! Tonight more frying took place and I cannot believe how good they were.
Little baby fritters. 🙂
You need to give these a try sometime soon. Your tummy will thank you (your waist line might not. . HA!). The texture was great. They rose really well. The apple pieces scattered throughout each one provided great textural contrast. They really were a hit all around and reminded me so much of the apple fritters we used to stop and get on our way to my aunt’s mountain house in North Carolina. I will not be making these very often because they are TOO good.
Apple Fritters (Gluten Free)
3/4 cup tapioca flour
1/2 cup white rice flour (don’t use brown. . . you will get a more gritty texture if you do)
2/3 cup corn starch (I think you could probably sub potato starch if you are corn free)
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tsp cinnamon
1/2 cup whole milk
1/4 cup water
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
1/3 cup sugar
2 large egg whites, lightly beaten
2 tablespoons olive oil
1 large apple, finely diced
Vegetable oil for frying
In bowl of electric mixer, whisk together tapioca flour, white rice flour, corn starch, xanthum gum, cinnamon, and salt.
Combine milk and 1/4 cup water and heat in microwave until warm but not hot to the touch, about 45 sec -1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Let proof for about 5 minutes. You should see a nice foamy top, indicating that the yeast is active. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes. The dough will still be pretty sticky which is ok. Stir in the diced apple pieces.
Turn the dough out onto a surface dusted with tapioca flour and generously dust the dough as well so it is easier to handle. Pat into a large circle, about 1/2 inch thick. Using a biscuit cutter, cut out circles. Place them on parchment paper. Loosely cover with plastic wrap and set in a warm place to rise for about 25 minutes. I warm my oven to about 150 and then turn it off. Then I put the pan of fritters in there to rise.
Heat about 4 inches of vegetable oil in a small heavy saucepan. You want the dough around 360 degrees. I don’t have a thermometer so I just guessed and adjusted as I went. Gently lower a fritter into the oil and allow it to brown on one side, probably about a minute. Flip it over and allow the other side to cook. I would sample this first one to make sure it is completely cooked internally. If you find that your fritters are browning darkly on the outside and are not completely done in the middle, lower your temperature. Remove to a plate or pan lined with paper towels. While still warm, cover in glaze. Repeat with remaining fritters.
1 cup confectioners sugar
1/2 tsp vanilla extract
enough hot water to make a thin glaze
Whisk together until no lumps remain.
Enjoy with a tall glass of cold milk!! or maybe a hot cup of coffee. mmmmmmm….