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Gluten free apple fritters on a rustic wooden board with apple cider and vanilla dipping glaze for a cozy fall breakfast

Gluten Free Apple Fritters

Crispy on the outside, soft and apple-studded on the inside, finished with a sweet vanilla glaze. Gluten free and naturally adaptable for dairy-free and egg-free diets.
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Prep Time 10 minutes
Cook Time 17 minutes
Servings 14 fritters

Ingredients
  

For the Fritter Batter:

  • 1 1/2 cups gluten free all-purpose flour blend (210g)
  • 3/4 teaspoon xanthan gum (only if your flour blend does not already contain it)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons light brown sugar (28g)
  • 2/3 cup milk, dairy or non-dairy (160ml)
  • 1 tablespoon neutral oil (15ml)
  • 2 large eggs OR 6 tablespoons aquafaba (chickpea brine)
  • 2 teaspoons vanilla extract
  • 2 medium apples, peeled and finely diced (Granny Smith, Honeycrisp, or Golden Delicious recommended)

For the Vanilla Glaze:

  • 3 cups powdered/icing sugar (375g)
  • 3 tablespoons milk, dairy or non-dairy (45ml)
  • 1/2 teaspoon vanilla extract

For Frying:

  • Neutral, high-smoke-point oil (vegetable, rapeseed, canola, or peanut), enough to fill your pot 1.5–2 inches deep

Instructions
 

  • In a large mixing bowl, whisk together the gluten free flour, xanthan gum (if using), baking powder, salt, cinnamon, nutmeg, and brown sugar until well combined.
  • Add the milk, oil, eggs (or aquafaba), and vanilla extract. Whisk until you have a thick, smooth batter with no lumps.
  • Stir in the diced apples until evenly distributed throughout the batter.
  • Pour frying oil into a large pot or skillet until it is 1.5 to 2 inches deep. Heat over medium-high until the oil reaches 360-375°F (180–190°C). Use a thermometer for accuracy.
  • Using a large spoon, carefully drop scoops of batter (1-2 tablespoons each) into the hot oil, 3 to 4 fritters at a time. Do not overcrowd the pot.
  • Fry for about 3 minutes on the first side, then flip and fry for another 2–3 minutes, until deeply golden brown on both sides. To check doneness, use metal tongs to gently squeeze one open - the inside should look fluffy and cooked through, not wet or doughy.
  • Remove from oil using a slotted spoon or metal tongs and transfer to a wire cooling rack. Repeat with remaining batter, allowing oil to return to temperature between batches.
  • While fritters cool, make the glaze: whisk together powdered sugar, milk, and vanilla extract until smooth. Add more sugar for a thicker glaze or more milk for a thinner glaze.
  • While fritters are still slightly warm, dip each one into the glaze and return to the wire rack. Let the excess glaze drip off and allow to set for a few minutes before serving.

Notes

Best apples to use: Granny Smith, Honeycrisp, or Golden Delicious. Avoid Red Delicious - it becomes mushy when fried.
Best oils for frying: Vegetable, canola, rapeseed, or peanut oil. Do not use extra virgin olive oil or coconut oil - they have too low a smoke point for frying.
Egg-free option: Replace 2 eggs with 6 tablespoons of aquafaba (the brine from a can of unsalted chickpeas). It works beautifully and you won't taste the difference.
Dairy-free option: Use any plant-based milk (oat, almond, soy) in both the batter and the glaze.
Powdered sugar shortcut: Instead of making a glaze, simply dust warm fritters with powdered sugar for a quick, funnel-cake-style finish.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F oven or air fryer for 5–8 minutes to restore crispiness. Do not use the microwave.
Freezing: Freeze in a single layer first, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven.