Apple Fritters
My anti-inflammatory, grain-free approach to apple fritters—delicious for breakfast and moonlights as dessert.
This version is battered in digestion-friendly cassava flour, fried in coconut oil and served with a spiced coconut yogurt.
YOU WILL NEED
Apple Fritters
2–3 honeycrisp apples, cored and cut into 1/4” slices
1 1/2 cups cassava flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 cup water
1/2 cup unsweetened coconut yogurt
3 tablespoons coconut oil
1/2 cup coconut sugar
Spiced Coconut Yogurt
1/2 cup unsweetened coconut yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TO MAKE
Apple Fritters
In a wide, shallow bowl, whisk together 1 cup cassava flour, 1/2 teaspoon cinnamon, the nutmeg and salt. Whisk in the water and coconut yogurt.
Fill a separate shallow bowl with the remaining 1/2 cup cassava flour.
In a large frying pan or cast iron skillet, melt the coconut oil over medium-high heat.
Dip each apple slice in the bowl of cassava flour to coat on both sides. Then place each slice in the bowl of batter to coat both sides. Place in the pan to fry, giving the slices a bit of space around one another. Fry until one side is golden. Flip to fry until the other side is golden. Give the slices a bit of space in the frying pan and repeat the battering and frying steps with the remaining slices.
In another wide, shallow bowl, whisk together the coconut sugar and remaining 1/2 teaspoon cinnamon. Dip each fried apple slice in the cinnamon sugar mixture to coat on both sides.
Serve right away with Spiced Coconut Yogurt.
Spiced Coconut Yogurt
Whisk together the coconut yogurt, vanilla and cinnamon.
Serve right away with the apple fritters or refrigerate in a sealed container for up to 1 week.