Fritters are basically fried donuts, so this recipe can be changed up to suit your taste buds. Leave out the apples and cinnamon and you have a perfect little fried donut perfect for drizzling with chocolate or even filling with jelly. The recipe makes about 30-36 mini fritters – and you will be tempted to make them bigger, but just know that you’ll run the risk of a very gooey center if you make them too large!
¾ cup Otto’s Cassava Flour
1¼ tsp baking powder
1 tsp Ceylon cinnamon
¾ tsp Redmond Real Salt
2 eggs, room temp
1 tsp vanilla
6 tbls full fat coconut milk
2 tbls grass-fed butter, melted
1 tbls maple syrup
1 medium apple, peeled, cored and diced into approx. ¼-½" cubes
avocado oil for frying
maple cinnamon sugar: ¼ cup maple sugar, ¾ tsp Ceylon cinnamon, toss together to combine
1. Begin warming avocado oil in pan of choice on stove top. You’ll need a good 2-3″ of oil, so depending on your pan, the amount of oil will vary. The sweet spot for frying these fritters is around 340°-350° any warmer and they will burn on the outside before the insides gets done.
2. In a medium bowl, mix cassava flour, baking powder, cinnamon and salt together, whisk to combine and set aside.
3. In a separate small bowl, whisk eggs with vanilla till well combined, pour into flour mixture along with the coconut milk, butter and maple syrup. Stir well to combine.
4. Toss in apples and stir til well incorporated.
5. Check oil temp and/or use a small amount of batter as a tester to see if oil is ready to go. Drop by scant tablespoons into hot oil. Fry 3 at a time, otherwise the oil temp may drop too low. Let them fry on one side until golden brown and then flip over and let the other side brown up.
6. Remove to a paper towel lined plate and repeat with remaining batter.
7. Sprinkle maple cinnamon sugar on fritters and enjoy with your favorite caramel sauce as a drizzle or even a total dunk.