Apple Fritters (gluten free and low carb)
The other day we took my 96-year-'young' mother for a car ride. It's so much fun to take her places. It doesn't matter where we go, she has memories of that particular area, and as we drive along, she entertains us with her amazing stories from the past (I love my mama!)
During our Fall afternoon excursion together, we managed to pick a few Red and Golden Delicious apples at our family orchard. Oh my goodness! They are so good! So, of course, now that I have these glorious apples, I need to do something with them . . . and Apple Fritters are the first on the list.
During our Fall afternoon excursion together, we managed to pick a few Red and Golden Delicious apples at our family orchard. Oh my goodness! They are so good! So, of course, now that I have these glorious apples, I need to do something with them . . . and Apple Fritters are the first on the list.
Apple Fritters (gluten free and low carb)
One of my previously posted recipes was "Churros" and those gave me an idea as to how I might create an Apple Fritter recipe that would be both gluten free and low carb. So, the following is what I came up with--and HOLY MOLY! They are delicious!!
Ingredients
Batter:
1/4 C. Whey Protein (I used this)
1/4 C. Coconut Flour (I used Nutiva)
1/4 C. egg whites (I used pourable egg whites)
1 tsp. baking powder
1 1/2 TBLS. Greek plain yogurt (or buttermilk or sour cream)
1/4 C. apples (peeled and chopped into tiny pieces, then blotted between paper towels)
2 tsp. soft butter**
Oil for cooking (your preference)
Coating:
1/2 C. granulated powdered sugar substitute (I used erythritol)
1/2 - 3/4 tsp. cinnamon
Directions
1. Heat oil on medium low to low. Heat in a deep pot/sauce pan or fry pan.
2. Meanwhile, mix the ingredients together, including the butter**. (The butter is a recent update--I discovered it adds more flavor and moisture.)
3. If the batter seems too runny, add coconut flour in 1 teaspoon increments--allow batter to rest for about 5 minutes before adding anymore coconut flour, if needed.
4. Test the oil by dropping a tiny amount of batter in the oil--it's ready when the batter sizzles and starts to turn brown.
5. Scoop a heaping tablespoon of the batter into your hands then flatten it between the palms of your hands.
6. Slowly drop into the hot oil. Fry one at a time for approx. 30 seconds to1 minute per side, or until each side is a golden brown. Keep a close watch on these! They brown quicker than you can blink your eyes! (Note: if the first one gets too dark too fast, turn the heat down a little and allow the oil to reduce in temp. before frying anymore.)
7. Remove from the oil with tongs or a slotted spoon, drain on paper towels, then rest in the coating mixture and spoon coating over entire fritter. (Be careful! These will be HOT!)
7. Allow to cool on a plate covered with paper towels.
This recipe makes about 4 small or 2 large Apple Fritters. Enjoy!
Ingredients
Batter:
1/4 C. Whey Protein (I used this)
1/4 C. Coconut Flour (I used Nutiva)
1/4 C. egg whites (I used pourable egg whites)
1 tsp. baking powder
1 1/2 TBLS. Greek plain yogurt (or buttermilk or sour cream)
1/4 C. apples (peeled and chopped into tiny pieces, then blotted between paper towels)
2 tsp. soft butter**
Oil for cooking (your preference)
Coating:
1/2 C. granulated powdered sugar substitute (I used erythritol)
1/2 - 3/4 tsp. cinnamon
Directions
1. Heat oil on medium low to low. Heat in a deep pot/sauce pan or fry pan.
2. Meanwhile, mix the ingredients together, including the butter**. (The butter is a recent update--I discovered it adds more flavor and moisture.)
3. If the batter seems too runny, add coconut flour in 1 teaspoon increments--allow batter to rest for about 5 minutes before adding anymore coconut flour, if needed.
4. Test the oil by dropping a tiny amount of batter in the oil--it's ready when the batter sizzles and starts to turn brown.
5. Scoop a heaping tablespoon of the batter into your hands then flatten it between the palms of your hands.
6. Slowly drop into the hot oil. Fry one at a time for approx. 30 seconds to1 minute per side, or until each side is a golden brown. Keep a close watch on these! They brown quicker than you can blink your eyes! (Note: if the first one gets too dark too fast, turn the heat down a little and allow the oil to reduce in temp. before frying anymore.)
7. Remove from the oil with tongs or a slotted spoon, drain on paper towels, then rest in the coating mixture and spoon coating over entire fritter. (Be careful! These will be HOT!)
7. Allow to cool on a plate covered with paper towels.
This recipe makes about 4 small or 2 large Apple Fritters. Enjoy!
Apple Fritters (gluten free, low carb)
***************
Update--2/5/2016--Apple Fritters with Psyllium Husk (gluten free, low carb)
A few of my readers have asked if these Apple Fritters could be made with anything besides Protein Powder. So, I made these by substituting the 1/4 C. Whey Protein Powder with only 1 tsp. of Psyllium Husk Powder. One thing I discovered is the Psyllium Husk Powder cooked faster than with the Protein Powder--hence, the first one turned out overly cooked. As you can see by the Fritter on the back end (see photo below) it's darker than the others. However, after turning the temp. down on the oil and allowing it to cool down slightly, the Fritters turned out lighter and better than the first ones. In terms of taste, I have to admit these Fritters were pretty good and much better than I expected! I hope this answers some of your questions.
Update--2/5/2016--Apple Fritters with Psyllium Husk (gluten free, low carb)
A few of my readers have asked if these Apple Fritters could be made with anything besides Protein Powder. So, I made these by substituting the 1/4 C. Whey Protein Powder with only 1 tsp. of Psyllium Husk Powder. One thing I discovered is the Psyllium Husk Powder cooked faster than with the Protein Powder--hence, the first one turned out overly cooked. As you can see by the Fritter on the back end (see photo below) it's darker than the others. However, after turning the temp. down on the oil and allowing it to cool down slightly, the Fritters turned out lighter and better than the first ones. In terms of taste, I have to admit these Fritters were pretty good and much better than I expected! I hope this answers some of your questions.
Update 2/5/2016 -- Apple Fritters with Psyllium Husk | Gluten Free, Low Carb | Wheatless Buns |
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