Two fritters per serving
- 2 large cooking apples, peeled and diced
- 2 teaspoons cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 cup evaporated cane juice
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 tablespoon potato flour
- 2 1/4 teaspoon baking soda
- 1 1/4 teaspoon kosher or sea salt
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter, cooled
- tallow, lard or palm oil shortening
- In a large mixing bowl, stir together the diced apples, cinnamon, nutmeg and evaporated cane juice until well combined. Set aside and allow to macerate for at least 30 minutes.
- Transfer the apples and their juices to a colander suspended over another bowl for about 15 minutes, capturing the juice - you should have about a 1/4 cup liquid. Transfer the apples to a smaller bowl and set aside; add enough milk to the juice from the apples to make 3/4 cup and set aside as well.
- In another mixing bowl, whisk together the flours, baking soda and salt. Set aside.
- In the bowl in which you macerated the apples, whisk the eggs, vanilla and the milk/apple juice mixture. Stir in the dry ingredients just until moistened; add the butter and stir until mixed, but still a bit lumpy. Fold in the apples.
- In a large, deep skillet heat a good amount of the fat to 350 F. Working in batches, drop spoonfuls of the batter gently into the hot fat and fry until golden brown on the bottom; carefully flip and continue frying until golden brown on the other side and the fritters are cooked through.
- Serve hot, drizzled with maple syrup if desired.
- Nutrition (per serving): 334 calories, 22.1g total fat, 63.7mg cholesterol, 673.8mg sodium, 219.6mg potassium, 27.3g carbohydrates, 3.4g fiber, 15.6g sugar, 2.3g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/apple-fritters/