Erin’s Recipe Rundown
It took a few tries to get the shaping just right, but once I did, these gluten-free apple fritters became a NEW FAVORITE!
They’re everything I missed about the classic: tender fried dough filled with spiced apple goodness and topped with the perfect maple glaze. This recipe will make your kitchen smell like fall!
Why You’ll Love It: Apple fritters are such a nostalgic bakery treat and now there’s no reason to miss out because of pesky gluten! This recipe is a bit of a labor of love, but so worth the effort! They’ll be your new go-to cozy treat.
Top Tip: Only King Arthur Gluten-Free Bread Flour paired with potato starch delivers the texture and structure these fritters need! No other flour will produce the same results.
You may also like these Gluten-Free Bread Flour recipes: gluten-free cinnamon rolls, gluten-free pumpkin cinnamon rolls, gluten-free monkey bread, gluten-free hot cross buns and gluten-free sticky buns.
xoxo erin
This post is sponsored by King Arthur Baking Company.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free apple fritters. Jump to the recipe card below for the exact measurements.
- Gluten-free bread flour: Using King Arthur Gluten-Free Bread Flour is the only way to get the perfect rise and texture! No other flours work the same for this dough.
- Potato starch: Make sure you use potato starch, not flour! It lightens the gluten-free bread flour for the perfect structure.
- Milk powder: The whole milk powder adds flavor and helps the fritters fry up golden brown without adding extra unnecessary liquid.
- Instant yeast: The yeast is a requirement for light and fluffy fritters. Using instant yeast means it can go straight into the dry mix for easier dough prep!
- Eggs: Gluten-free yeast recipes require eggs to bind the dough and create the right moisture balance. Without the eggs, they can easily become dense.
- Brown butter: Taking the time to brown the butter creates a richer, nutty flavor in the glaze that complements the spiced apple filling.
- Maple syrup: Use 100% pure maple syrup, not pancake syrup. It adds a distinctly warm sweetness beyond just a simple sugar glaze. Fall flavor at its finest!
- Vanilla: I recommend using vanilla bean paste for a more intense vanilla flavor, but pure vanilla extract will work too.
How to Make Gluten-Free Apple Fritters
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the filling: Peel and dice the apples for the best texture! You’ll first cook them with the sugar, butter, and spices to soften them up, then thicken them with the cornstarch and water. Always remove the saucepan from the heat before adding the vanilla! Refrigerate.
Prep the dough: I recommend using a stand mixer with a paddle attachment! Start with all of the dry ingredients, then slowly add the wet ingredients until it looks like thick cookie dough. This is typical for gluten-free dough! Plan enough time for the dough to then rise, covered, in a warm place for at least 45 minutes.
Roll and fill: After the dough has risen, chill it so it’s easier to work with. It also helps to use gluten-free flour as you roll out the dough to avoid sticking. You’re looking to create an 18×13 rectangle. Add the apples, leaving some space at the edges.
Shape the fritters: Fold the dough over to create a 9×13 rectangle. Don’t forget to lightly press on the edges to seal it! A pizza cutter is a game changer for neatly slicing the dough into small pieces. You can then easily divide the pieces into 12 equal portions and press the pieces together to form each fritter.
Fry the fritters: Deep frying is worth it! Heat 3-4″ of oil to 335°F (use a deep-fry thermometer to verify!) so that each one cooks through evenly. I also like to prep a baking sheet with paper towels and a wire rack for draining excess oil off after removing them from the oil. Fry each fritter until each side is golden brown.
Make the glaze: I love what brown butter adds to the glaze’s flavor! Once it’s browned immediately pour it into a medium bowl so it doesn’t burn. Whisk in the rest of the ingredients, then dip each warm fritter into the glaze. Irresistible!
MORE RECIPES USING KING ARTHUR GF BREAD FLOUR
Gluten-Free Apple Fritters (Brown Butter Glaze!)
Ingredients
Apple Filling
- 2 pounds about 4 apples Honeycrisp or Granny Smith apples, peeled and sliced into ½-inch pieces
- ½ cup (106g) brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
Fritter Dough
- 2½ cups (375g) King Arthur Gluten-Free Bread Flour
- 1 cup (196g) potato starch
- ¼ cup (50g) granulated sugar
- ¼ cup (32g) dry whole milk powder
- 2¼ teaspoons instant yeast
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1¼ cups (240ml) water, warm
- 4 tablespoons (56g) butter, melted
- 2 large eggs
Brown Butter Maple Glaze
- 6 tablespoons butter
- 2 cups (240g) powdered sugar
- 2 tablespoons maple syrup
- 2-4 tablespoons milk of choice
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt
Instructions
For the apple filling:
- In a large skillet, cook the diced apples, brown sugar, butter, cinnamon, nutmeg, and salt over medium-low heat for 6 to 8 minutes, until slightly softened. Stir together the cornstarch and water, then add to the pan and cook for 1 to 2 minutes, until thickened. Remove from heat, stir in the vanilla. Refrigerate until ready to use.
For the fritter dough:
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, potato starch, granulated sugar, milk powder, instant yeast, baking powder and salt. Mix to combine.
- With the mixer running on low, slowly add the water, melted butter and eggs. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and let rise in a warm place for 45-60 minutes.
- After the dough has risen, refrigerate it for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
- Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a gluten-free flour, then roll the dough out into a 18×13-inch square.
- Spread the apple filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long side, fold the dough in half horizontally so the short sides line up and you end up with a 9×13-inch rectangle. Gently press the edges to seal.
- Using a pizza cutter, slice the dough into 1-inch strips lengthwise, then crosswise to create small pieces. Divide the dough into 12 equal portions and press the pieces together to form fritters. Transfer the shaped fritters to a lightly floured baking sheet. Let rest while the oil preheats.
- Fill a large heavy-bottomed pot with oil, about 3-4 inches deep. Place over medium heat until a deep-fry thermometer registers 335°F.
- Line a large baking sheet with paper towels. Place a wire rack on top.
- When the oil is ready, drop an apple fritter into the hot oil. Cook for 2 minutes, then turn over and cook for an additional 2 minutes or until they are golden brown.
- Remove the fritter from the oil and let them drain on the prepared baking sheet. Repeat with the remaining fritters.
For the brown butter maple glaze:
- Melt the butter in a medium skillet over medium-low heat, stirring occasionally. Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. When the butter changes from yellow to golden brown and has a nutty aroma (this happens quickly), remove from the heat and immediately pour into a medium bowl.
- Add the rest of the glaze ingredients and whisk to combine. Dip the warm fritters into the glaze. Serve immediately.
The BEST Apple Fritters I’ve ever had. I rolled mine in sugar when they came out of the fryer.
Two notes on the recipe:
The dough: the dough came out very, very moist. I used the exact flour and ingredients/measurements called for. I kneaded it with extra flour when it came out of the fridge and it was still very moist. I followed what you did, added the apples, folded the dough over the best that I could and used a spoon to scoop it into the oil. It held the apples anyway, which was great. So I’m not complaining here, just good to note for others.
My maple glaze did not set up the way yours did. It was very, very thin. I just dipped the donuts into the glaze.
Still 5 stars. I couldn’t tell it was gluten free. Divine. I found the recipe on Instagram and looked up your site. Thanks for sharing!
Hi Jessica, thank you for taking the time to share your experience with us! We’re so pleased you loved the apple fritters so much! Happy baking!
super delicious! Donuts turned out so well! I’ve tried other gluten free donut recipes and they were very difficult and required a lot of special ingredients and they were very plain tasting these however, were great and my family loved them!
Yay! We’re so pleased you loved the apple fritters so much, Lexy! Thank you for sharing your positive experience with us!
What kind of oil do you recommend for frying?
I have been searching for an apple fritter recipe for 12 years, since having to go gluten free. Thank you!
Hi Katie, we usually use vegetable oil but coconut oil will work too for a non-seed oil option. We hope you love the apple fritters!
Curious what to use since I can’t have wheat starch in the Gf bread flour.
Hi Sara, this recipe was specifically designed with the King Arthur GF Bread flour and won’t work with other flour substitutions unfortunately. We’re sorry!
Hi, Thank you for this recipe I cant wait to try it. Is there any way at some point you can do a video showing the cutting process? These look amazing.
Hi April, we have a video on our social media accounts (linked at the very bottom of the page) that shows a quick step-by-step of the recipe. We hope you enjoy the apple fritters!