Ah, the season for crisp autumn apples, pumpkin flavors, and spiced everything. Here’s a delicious fall treat for you to try– a guilt free alternative to traditional apple fritters. This version does not involve the horrific act of “deep frying”. Good ol’ suuuthern cookin’– Now whutch-yur gunna wunna do is plop them beauties into this heeyur tub of fat. That’s how y’all git yur fritters to be so daggon’ good. Where’s the butter at?
Ooo, weekend activity- apple orchard! Go pick some fresh apples for your fritters, and find some apple butter while you’re at it. I searched high and low, but we’re still a few weeks shy of apple butter season (at least when I looked). But this recipe calls for apple sauce, so you can use what’s left as a topping (Or maple syrup mmm. Or peanuuttt butterrr). Or nothing at all.
The recipe that I followed didn’t specify which type of apple to use. I used..red..ones..?..not red delicious..another of the red variety. Not the little nugget ones, but the next size up. Anyyway, green would have been great too, if you enjoy a bit of tartness.
I also went crazy with cinnamon, nutmeg and apple pie spice. Didn’t measure it…just shook until the flour was nowhere near white. Except it wasn’t white to begin with, because I used brown rice flour…which worked just fine, btw. Maybe go easy on the nutmeg. Pretty sure you can’t overdo cinnamon though.
Tweak away. Mix red and green apples, spice it up, and enjoy whatever toppings you like!
**They look a bit dry in the pics, but they came out soft and moist (my apologies to those that despise that word).
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