Last week, my niece sang the “Song of the South” with her class for her school’s end of the year program. It has literally been stuck in my head ever since! And even though it’s nearing annoyance, her cute little singing voice and coordinated hand motions keep it coming back!
Apples may be the symbol of learning and September but apple fritters say hello summer break! Endless afternoons of sunshine, night time swims and camp fires would all be a little bit better with a homemade fritter. Once I tasted these delicious bites, I realized apple fritters needed to be apart of my every activity this summer. The flavor of these fritters is almost exactly like any donut shop but the texture is a bit softer with apple pieces in every bite. They might be addicting and delicious, but rest assured they are a lot healthier with natural oils and sugars! Hope you enjoy these soon!
1 cup White Spelt Flour
1/2 cup Coconut Sugar
1 teaspoon Baking Powder
1/8 teaspoon Pink or Sea Salt
1 1/2 teaspoons Cinnamon
Dash of Nutmeg
3/4 teaspoon Pure Vanilla Extract
1 Large Egg, at room temperature
1/3 cup Almond Milk
1/2-3/4 cup chopped Apple*
Coconut or Grape seed Oil for frying
In a small bowl, mix together the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg.
Add the egg, vanilla and milk and mix until well combined. Gently fold in the apple pieces. The batter should be pretty thick, but very moist! In a skillet or frying pan, pour just enough oil to coat the pan with about 1/2 in of oil. Technically you can add as much oil as you want, but just to lightly fry these fritters, pour just enough to generously coat the pan. You can always add more oil if you need.
Once the oil is heated, (between 275 and 290 degrees created great results for me), test one fritter by placing a heaping tablespoon amount of dough in the oil to cook. Cook one side of the fritter until golden and then gently flip to cook the other sides. The outside should be crisp and the middle should be light and soft. Continue cooking the rest of the fritters using about 1 tablespoon of dough for each fritter (they will expand!). Be careful not to overcrowd. Watch for doneness by checking the edges to see they are golden brown The time they are cooking will vary on the size of dough balls cooking and oil temperature. When they are done, transfer to a plate lined with a paper towel.
Once the fritters have cooled a bit, top the warm fritters with the following glaze:
1 Tablespoon Agave Inulin
2 Tablespoons Xylitol
1-2 Tablespoons Almond Milk (depending on how thick you want it
1/4 teaspoon Pure Vanilla Extract
In a small bowl, whisk all the ingredients together until combined and smooth. Drizzle over warm fritters.
OR for another easy topping idea:
Sprinkle 3 Tablespoons of Xylitol over fritters immediately after they are done cooking. The xylitol will melt over the hot fritters and create a light sweet coating.
*You can use any kind of apples you want, but for best taste and to ensure these are not overly sweet, use a sour or a combination of sour and sweet. For good distribution of the apples in the fritters, chop to about pea size chops.