2Tablespoonscoconut oil, liquified or other oil of your choosing
1teaspoonvanilla bean paste or vanilla extract
4-5cupsgrapeseed oil or healthy oil of your choice to fry in
For the apple mixture:
1cupapples, peeled, cored and diced (I prefer honey crisp apples)
1/2cuphard cider(regular apple cider may also be used)
For the glaze:
2Tablespoonsunsweetened almond milk
1/2teaspoonvanilla bean paste or vanilla extract
For the dough:
In a large mixing bowl, combine yeast, gluten-free flour blend, coconut sugar, cinnamon and salt. Mix to combine.
In a small mixing bowl, combine almond milk, 2 eggs, coconut oil and vanilla bean paste/extract. Whisk to combine.
Add wet ingredients to dry, mixing to combine. This will make a very sticky dough.
Transfer to a lightly oiled bowl. Set in a warm, draft-free area and cover. Allow to rise for 2 hours. (Being gluten-free, this will not rise enormously.)
While dough is rising, make apple mixture.
For the apple mixture:
In a large, deep skillet, melt the coconut oil. Add the apples, cinnamon and coconut sugar.
Stir to coat the apples well. Then add the hard cider.
Cook for 7-8 minutes, or until apple cider has reduced into a thick syrup.
Remove from heat and allow to cool while the dough is rising. You will want these to be room temperature when you work with them.
Return to dough:
After two hours, turn the dough out onto a well-floured piece of parchment paper. Pat into a 10" x 10" square.
Gently spread the cooled apple mixture evenly over the top of the dough.
Fold as you would fold a letter into third. The third on the left folds into the middle, the third on the right folds over the top.
Let dough rest for 30 minutes.
Heat oil while dough is resting to 375 degrees. I use this dutch oven for frying.
Using a 1.5 Tablespoon cookie scoop (this is also a #40 portioner/disher), scoop balls of the dough and place in the hot oil.
Cook on one side for 1-2 minutes, until lightly browned. Roll them over so they can brown evenly on both sides.
Remove from oil and allow to drain on a paper towel-lined baking sheet.
Do not fry more than 5 or 6 fritter bites at a time, as they could reduce the oil temperature.
Mix all glaze ingredients in a small bowl. You may prefer to sift the powdered sugar. In the batch I photographed, I did not sift and I see tiny clumps of powdered sugar. This has no effect on the flavor, as they disappeared quickly.
Roll one fritter bite at a time through the glaze. Place on a cooling rack with parchment beneath to catch any drips. Once glaze sets up, dig in!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.