Mini Apple Fritters

These delicious apple fritters offer a mix of tart apples with sweet glaze. The perfect combination. Made with our Baking & Pancake Mix. 2010 Recipe Contest Honorable Mention recipe by Maralie T.

Ingredients

    Yield: between 20-30 fritters

      Fritters:
    • 2 tbsp butter
    • 1-1/2 cups chopped apples
    • 1-1/2 cups Pamela's Baking & Pancake Mix
    • 1/2 cup sugar
    • 1/2 cup milk
    • 1 egg
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 tsp cinnamon
      Glaze:
    • 2 cups powdered sugar
    • 1 tsp cinnamon
    • 2 tbsp water (more or less depending on humidity)
Directions

    In a large bowl, mix fritter ingredients (first 9). Mix well. Set aside. In another bowl, mix glaze ingredients and set aside. Pour 1 inch extra virgin olive oil in pan (heat until oil stays bubbly when food is added, NOT boiling). Drop small spoonfuls of mixture into oil, let cook about five minutes per side. Drain on a paper towel for one minute. Drizzle with glaze mixture.

    For a healthier version, bake fritters in the oven at 350° for 12 minutes.

    Chef's note: If the fritter batter seems to runny, slowly add more mix until desired consistency.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews
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Laura

I made this as written, but baked them as donuts in my donut pan. Delicious! Even my non-GF hubby devoured them. The only thing I’ll change next time is to make sure the donuts have cooled before adding the glaze, as they soaked up all of it instantly which made the donuts a little mushy.

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Louise

I added extra pancake mix as advised to thicken the batter, and the fritters still came out flat. I didn't want to add too much mix, as it would throw off all the other ingredients.

And I agree, coconut oil is the way to go, I fried in both coconut oil and olive oil, and the batter sucked up too much of the olive oil.

They tasted great, though, I just think the recipe should be reworked as far as ratio of wet and dry ingredients

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Sarah

I made these tonight. I made them exactly as written except I fried them in coconut oil at 350. I can not imagine why anyone would fry them in EVOO. It made about 22 little fritters. I baked 5 in silicone cups. They were delicious both ways. Baking yields more of a muffin texture. I did not glaze them as I thought they were sweet enough.

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Christine

I made this recipe yesterday. Dropping spoonfuls of batter into oil (about 375 degrees -getting the temperature right is important, too low of a temp and they just soak up oil, too high and they'll be doughy in the middle), I gently flipped them over when the edges had browned. Making the fritters, I used buttermilk instead of plain milk (I think the acid in buttermilk helps with gluten free dough and the flavor of buttermilk adds depth). For the apples, I used Musselman's canned (and sweetened) gluten free fried apples. I spooned the cooked apples into my small food processor and pulsed to chop, then folded it in to the batter. For the glaze I added a bit of vanilla extract. After frying, I drained on paper towels briefly then moved to a plate where I spooned a half spoonful of glaze over each while hot. This way the glaze thins out instead of sitting on top like a frosting. They turned out better than expected and were gobbled up. My daughter hasn't had a good fritter in at least six years due to celiac. She loved them. After eating about four while being made I still had two plates of mini fritters. I'd guess at about 20- 25 total.

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Terri

Tried the recipe. Tested one first. It needed more mix. Also, I tried the slow fry way. A bit too greasy. The second batch I quick fried them, put them on a rack and finished in the oven. Came out more caky.

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