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

FAQs

Why are my homemade Apple Fritters soggy? ›

Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

The difference comes in how each one gets filled: donut batter gets fried all by it's lonesome and fillings may get piped into them once they're done. By subscribing, I consent to receiving emails. Fritters, on the other hand, will have their fillings folded into their batter before they're even fried.

The sweet pillow-like pastry is full of real apple chunks just like any good fritter should be, as well as swirled filling with cinnamon. Krispy Kreme then glazes their Apple Fritters “to perfection,” as they say.

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.

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. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

If you overcrowd it, the fritters might not cook evenly. You also want to be sure you're cooking the fritters long enough. Fry them until they're golden brown and the batter is cooked through. Don't make the fritters too big, either, or the center could end up runny when the rest of the fritter is done.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Are apple fritters donuts or pastries? ›

Are Apple Fritters Donuts? While Apple Fritters aren't your typical cake or yeasted donut, they are certainly donuts! I use a yeasted donut dough, fill it with cooked and sweetened cinnamon apples, form it into fritters and give them a quick fry in my dutch oven on the stove.

The doughnut was inspired by the Boston cream pie which was, in turn, created by chef M. Sanzian at Boston's Parker House Hotel in 1856. The cake consists of vanilla-flavored custard sandwiched between two-layers of sponge cake and topped with chocolate glaze, and has been popular in Massachusetts since its creation.

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.

However the first mention of an apple fritter recipe can be traced back in England in 1390. When referring to food like Apple fritters, what does the word fritter mean in that context? A “fritter” is something deep fried in batter, usually containing fruit, vegetables, or meat.

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

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Put the shredded zucchini in a strainer over a bowl or in your sink and toss it with a little salt, letting it sit for about 10-15 minutes. This step will draw out moisture, which if left in, will make your fritters gooey and mushy.

Use Cornstarch Instead Of Flour For Crispy Breading

Another reason your fried chicken is turning out soggy is that the oil temperature is falling below the ideal frying level, which is right around (or slightly above) 350 degrees Fahrenheit.