Baked Gluten Free Apple Fritter Recipe | Easy Apple Doughnuts (2024)

FAQs

Why are my homemade apple fritters soggy? ›

Apple fritters are best enjoyed fresh, and since they're so quick to make, I recommend whipping up a fresh batch when the mood strikes. Why are they soggy? Soggy apple fritters are typically the result of oil that isn't hot enough. This is why a candy thermometer is so important!

Soggy apple fritters can be a result of excess moisture in the apples. Try patting the apple slices dry before incorporating them into the batter. Additionally, make sure your oil is at the right temperature—too cool, and the fritters will absorb more oil, resulting in sogginess.

Apple Fritters are a classic. Handmade with apple filling, diced apples and plenty of cinnamon, this new fritter is glazed to perfection.

An apple fritter is a batter-based, deep-fried pastry made with flour, eggs, sugar, cinnamon, apples and a few other basic pastry ingredients. They can be made with apple rings (apples whose core has been removed) or chopped apples. When made with rings, your fritters will resemble the donut shape you see here.

Flour AND cornflour/cornstarch – cornflour fries up crispy, but it makes batter “doughy”. So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser);

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice. Apple fritters are deep fried in fat. A medium sized apple fritter contains approximately 17 grams of fat (almost half the fat from saturated fat) and 450 calories.

Because fritters need to maintain their form and not run when they hit the oil, your batter should be sturdy and thick, more like paste than Elmer's glue. It's the mortar that holds your ingredients together.

What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.

Does Dunkin Donuts have apple fritter donuts? ›

Dunkin Donuts Other Bakery Apple Fritter (1 fritter) contains 60g total carbs, 58g net carbs, 17g fat, 6g protein, and 410 calories.

The Apple Fritter strain provides users with a strong, balanced high that can help alleviate physical and mental ailments. With proper growing conditions, this strain is sure to yield great results.

Traditional corn fritters in the American South use corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.

There are actually quite a few differences between a bear claw and an apple fritter. Apple fritters have a very different taste and texture than a bear claw. They have a dough mixed with apples and cinnamon and then deep fried. Bear Claws have a very distinct shape and are usually oven baked.

Apple fritters freeze pretty well, but only if you don't glaze them! The glaze breaks down and gets gooey and sticky if you try to freeze it. If you want to freeze the apple fritters, fry them and then let them cool completely without glazing.

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing. Use a cookie scoop.

Larger eggs have more water from the egg white, resulting in wetter batter and sad, soggy fritters. The reason you want a cold egg is because cold liquid helps to slow the development of gluten when liquid and flour are added together, which makes for a better texture! Add flour to your wet batter!