Merry Christmas!

Merry Christmas to all of you!

If glutenfree or a bacon-loving meat fan: Merry Christmas to all of you, I wish you all of the best and lots of love, happiness and time for you and your beloved ones. 

But lets not forget about our recipe: a christmas glutenfree cinnamon apple fritters! YEAY

Preparation time: 20 minutes

Cooking time: 4 minutes

Yield: 8–10 fritters

3 eggs

1 cup minus 2 tablespoons (107 grams) sorghum flour

1/3 cup (55 grams) sweet rice flour

1/3 cup minus 1 teaspoon (41 grams) brown rice flour

1 cup minus 2 tablespoons minus 1 teaspoon (105 grams) tapioca flour

1/2 teaspoon salt

1 tablespoon plus 1 teaspoon maple syrup

1 teaspoon baking powder

1-1/2 teaspoons cinnamon

2/3 cup minus 1 tablespoon buttermilk

1/2 teaspoon plus 1 teaspoon vanilla

1 small Granny Smith apple, peeled and minced

2 cups safflower oil for frying

1 cup powdered sugar

1 tablespoon milk

1. Beat the eggs in a large bowl with a spout. Add the flours, salt, maple syrup, baking powder, and cinnamon and beat for 1 minute.
2. Beat in the buttermilk and 1/2 teaspoon vanilla. Stir in the apple and let the batter rest while the oil preheats.
3. Heat 2 cups safflower oil or solid shortening in a large frying pan.
   Line a cookie sheet with a few pieces of newspaper and then top with paper towels.
4. In a shallow bowl, combine the powdered sugar, 1 teaspoon vanilla, and milk and mix until smooth; set this glaze aside.
5. Check the oil temperature; it should be at 365 degrees F.
6. Carefully drizzle 1/4 cup of the dough into the oil. Drizzle the batter in one direction and then perpendicular to the first layer, leaving holes for the oil to penetrate so the fritter cooks evenly.
7. Fry the fritter for 2 to 3 minutes, until the top edges start to turn brown.
   Flip the fritter and cook for another minute until browned.
8. Remove the fritter with tongs to the prepared cookie sheet.
   Let the fritter rest for 30 seconds and then flip to drain.
9. Repeat with the remaining batter.
   As the fritters start to cool, you can dip them into the powdered sugar glaze. Let them stand on a wire rack until the glaze hardens. Store at room temperature for three days.