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.

An apple fritter is a batter-based, deep-fried pastry made with flour, eggs, sugar, cinnamon, apples and a few other basic pastry ingredients. They can be made with apple rings (apples whose core has been removed) or chopped apples. When made with rings, your fritters will resemble the donut shape you see here.

Apple Fritters are a classic. Handmade with apple filling, diced apples and plenty of cinnamon, this new fritter is glazed to perfection.

To make the apple fritter, you make the dough by combining the water, honey and yeast together. Then you mix in the egg and vanilla to the liquid. Flour, sugar, melted butter, spices and a little bit of baking soda are mixed in (by hand or using a stand mixer fitted with a dough hook). The dough is left to rise.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

Either way, there are two popular ways to cook them - fried or baked. All the recipes we have seen differ slightly but have the same characteristics. Fried doughnuts are yeast recipes that rise, are light in texture and medium brown. Baked doughnuts are smaller, baking powder driven and more compact.

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

What is the secret to Krispy Kreme Donuts? 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.

Does apple fritter get you high? ›

The Apple Fritter strain provides users with a strong, balanced high that can help alleviate physical and mental ailments. With proper growing conditions, this strain is sure to yield great results.

Krispy Kreme Cake Batter Donut

Even more of an issue is the fact that the Cake Batter Donut has less than one gram of fiber, meaning there's nothing to help your body break down the carbohydrates it's taking in.

Apple Fritter - Highest THC Level (32%)

The 50/50 indica-sativa mix will bring you euphoria, relaxation, and even a better appetite. Thanks to its huge THC level, it's also strong enough to help you manage stress and anxiety and boost your mood.

There are actually quite a few differences between a bear claw and an apple fritter. Apple fritters have a very different taste and texture than a bear claw. They have a dough mixed with apples and cinnamon and then deep fried. Bear Claws have a very distinct shape and are usually oven baked.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

The eggs you use need to be small and cold. 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).

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

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.