I can’t get over how bakery-worthy these gluten free apple fritters look, with crisp golden edges, sweet apple-studded centers, and a glossy glaze that begs for a second bite.

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I’m obsessed with these Gluten Free Apple Fritters because they hit that donut-shop craving without making me feel like I’m missing out. Every bite is packed with little pieces of apples, so I get that sweet, juicy pop against the crisp fried edges and soft middle.

And then there’s the powdered sugar glaze, which settles into all the craggy bits and makes the whole thing wildly addictive. But my favorite part?

They taste like a treat I’d happily stand over the counter eating with sticky fingers. No fuss, no sad gluten free texture.

Just a seriously good apple fritter.

Ingredients

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Gluten free flour gives the fritters structure without making them feel heavy or gritty.
Baking powder and soda help them puff up, so they’re not sad little pancakes.
Salt keeps the sweet stuff balanced.
Tiny amount, big difference.
Granulated sugar brings sweetness and helps those edges brown up nicely.
Brown sugar adds a cozy, almost caramel vibe you’ll definitely notice.
Cinnamon and nutmeg make the kitchen smell like a fall candle, in a good way.
Eggs hold everything together, while flax eggs keep things vegan-friendly.
Milk loosens the batter so it fries up tender, not dense.
Vanilla adds that bakery-style flavor without trying too hard.
Melted butter adds richness, or oil keeps it simple and dairy-free.
Apples bring juicy little bites, plus a bit of fresh crunch.
Neutral oil fries them golden without stealing the spotlight.
Powdered sugar makes the glaze smooth, sweet, and classic.
Lemon juice cuts the sweetness so the glaze doesn’t taste flat.
Basically, extra milk makes the glaze drizzle instead of clump.

Ingredient Quantities

2 cups gluten free all purpose flour blend (1 to 1)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1/3 cup granulated sugar

2 tablespoons packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs or 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)

3/4 cup milk or unsweetened plant milk

1 teaspoon pure vanilla extract

2 tablespoons melted butter or neutral oil for a vegan option

1 to 1 1/2 cups peeled and finely diced apples (about 2 medium apples)

2 to 3 cups neutral oil for frying, such as vegetable or canola oil

1 1/2 cups powdered sugar for glaze

1 to 2 tablespoons fresh lemon juice for glaze

2 to 4 tablespoons milk or plant milk to thin the glaze

How to Make this

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1. In a bowl whisk together 2 cups gluten free all purpose flour blend, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt, 1/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

2. In a separate bowl combine 2 large eggs or prepared flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water and rested 5 minutes), 3/4 cup milk or unsweetened plant milk, and 1 teaspoon pure vanilla extract; whisk until smooth.

3. Stir 2 tablespoons melted butter or neutral oil into the wet mixture, then pour the wet ingredients into the dry ingredients and mix until just combined; batter should be thick but spoonable.

4. Fold 1 to 1 1/2 cups peeled and finely diced apples into the batter, making sure the fruit is evenly distributed.

5. Pour 2 to 3 cups neutral oil for frying into a heavy pot or deep skillet to a depth of about 2 inches and heat to 350 to 375 degrees F (175 to 190 degrees C).

6. Using two spoons or a small ice cream scoop, drop spoonfuls of batter into the hot oil, working in batches to avoid crowding; gently turn fritters once or twice for even browning.

7. Fry each fritter 2 to 3 minutes per side, or until golden brown and cooked through, then transfer to a wire rack set over a baking sheet or to paper towels to drain briefly.

8. While fritters cool slightly, make the glaze by whisking 1 1/2 cups powdered sugar with 1 to 2 tablespoons fresh lemon juice and 2 to 4 tablespoons milk or plant milk until smooth and pourable; adjust liquid to desired consistency.

9. Dip or drizzle the warm fritters with the glaze, letting excess drip off, then place back on the rack for the glaze to set.

10. Serve warm and enjoy; leftovers can be stored in an airtight container for a day and refreshed briefly in a low oven before serving.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl and whisk
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon
5. Chef knife and cutting board for dicing apples
6. Heavy deep pot or deep skillet for frying
7. Candy or instant read thermometer to monitor oil temperature
8. Slotted spoon or metal tongs for turning and removing fritters
9. Wire rack set over a baking sheet (or paper towels) for draining and glazing

FAQ

Can I use a different gluten free flour blend? Yes. Use a 1 to 1 gluten free all purpose blend that contains a binder like xanthan gum or guar gum for best texture. If your blend does not include a binder add 1/4 teaspoon xanthan gum per cup.

Can I make these vegan? Yes. Replace the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use a neutral oil instead of melted butter. Use plant milk for the batter and glaze.

What temperature should the oil be for frying? Heat oil to 350 to 365 F (175 to 185 C). Maintain that range so fritters cook through without burning. Use a thermometer and adjust heat as needed.

How do I know the batter is the right thickness? Batter should be thick and scoopable but still drop off a spoon with some resistance, similar to muffin batter. Add a tablespoon or two more milk if too stiff, or a touch more flour blend if too thin.

Which apples work best? Firm, slightly tart apples are best, such as Granny Smith, Honeycrisp, or Pink Lady. Peel and finely dice so pieces cook through quickly and distribute evenly.

How should I store leftover fritters and glaze? Leftover fritters keep at room temperature in an airtight container for up to 24 hours, after that refrigerate up to 3 days. Store glaze separately and recoat fritters before serving. Reheat fritters briefly in a 350 F oven for a few minutes to refresh crispness.

Gluten Free Apple Fritters Recipe Substitutions and Variations

2 cups gluten free all purpose flour blend: Replace with a homemade GF blend of 1 cup brown rice flour + 1/2 cup potato starch + 1/2 cup tapioca starch, use same volume; or use a sorghum based 1-to-1 commercial blend cup for cup.
2 large eggs or 2 flax eggs: Use 2 chia eggs (2 tablespoons ground chia + 6 tablespoons water) prepared the same way; or 1/2 cup unsweetened applesauce per egg for a more tender, slightly sweeter fritter.
3/4 cup milk or unsweetened plant milk: Swap for 3/4 cup buttermilk or thinned Greek yogurt (mix 1/2 cup yogurt + 1/4 cup water) for tang and lift; for non-dairy richness use 3/4 cup canned coconut milk, lightened with 2 tablespoons water if needed.
2 tablespoons melted butter or neutral oil: Use melted coconut oil 1 for 1 for a hint of coconut; or use melted light olive oil or avocado oil 1 for 1 for a neutral, high smoke point option suited to frying.

Pro Tips

1. Use a light touch when mixing the batter. Overworking gluten free flour blends can make fritters dense, so stir just until the dry streaks mostly disappear and the batter remains thick and slightly lumpy.

2. Pat the diced apples dry if they seem very juicy. Excess moisture thins the batter and causes oil to spit, plus dryer apple pieces hold their shape better during frying.

3. Keep the oil temperature steady between 350 and 375 F. Too cool and the fritters absorb oil and go greasy; too hot and the outside browns before the center cooks. A candy thermometer helps, and adjust the heat between batches as needed.

4. Fry in small batches and avoid crowding the pan so the oil temperature recovers quickly. Transfer fritters to a wire rack rather than paper towels to keep bottoms from getting soggy.

5. For the glaze, start with less liquid and add a bit at a time until you reach the consistency you want. If you need it thicker later, dust in a little more powdered sugar; if too thick, thin with tiny splashes of milk or lemon juice. Store leftovers in a single layer or separated by parchment to preserve the glaze.

Gluten Free Apple Fritters Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can’t get over how bakery-worthy these gluten free apple fritters look, with crisp golden edges, sweet apple-studded centers, and a glossy glaze that begs for a second bite.

Servings

servings

Calories

459

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl and whisk
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon
5. Chef knife and cutting board for dicing apples
6. Heavy deep pot or deep skillet for frying
7. Candy or instant read thermometer to monitor oil temperature
8. Slotted spoon or metal tongs for turning and removing fritters
9. Wire rack set over a baking sheet (or paper towels) for draining and glazing

Ingredients

2 cups gluten free all purpose flour blend (1 to 1)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup granulated sugar
2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs or 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
3/4 cup milk or unsweetened plant milk
1 teaspoon pure vanilla extract
2 tablespoons melted butter or neutral oil for a vegan option
1 to 1 1/2 cups peeled and finely diced apples (about 2 medium apples)
2 to 3 cups neutral oil for frying, such as vegetable or canola oil
1 1/2 cups powdered sugar for glaze
1 to 2 tablespoons fresh lemon juice for glaze
2 to 4 tablespoons milk or plant milk to thin the glaze

Directions

In a bowl whisk together 2 cups gluten free all purpose flour blend, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt, 1/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
In a separate bowl combine 2 large eggs or prepared flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water and rested 5 minutes), 3/4 cup milk or unsweetened plant milk, and 1 teaspoon pure vanilla extract; whisk until smooth.
Stir 2 tablespoons melted butter or neutral oil into the wet mixture, then pour the wet ingredients into the dry ingredients and mix until just combined; batter should be thick but spoonable.
Fold 1 to 1 1/2 cups peeled and finely diced apples into the batter, making sure the fruit is evenly distributed.
Pour 2 to 3 cups neutral oil for frying into a heavy pot or deep skillet to a depth of about 2 inches and heat to 350 to 375 degrees F (175 to 190 degrees C).
Using two spoons or a small ice cream scoop, drop spoonfuls of batter into the hot oil, working in batches to avoid crowding; gently turn fritters once or twice for even browning.
Fry each fritter 2 to 3 minutes per side, or until golden brown and cooked through, then transfer to a wire rack set over a baking sheet or to paper towels to drain briefly.
While fritters cool slightly, make the glaze by whisking 1 1/2 cups powdered sugar with 1 to 2 tablespoons fresh lemon juice and 2 to 4 tablespoons milk or plant milk until smooth and pourable; adjust liquid to desired consistency.
Dip or drizzle the warm fritters with the glaze, letting excess drip off, then place back on the rack for the glaze to set.
Serve warm and enjoy; leftovers can be stored in an airtight container for a day and refreshed briefly in a low oven before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.