Gluten-Free Apple Fritters with Glaze (No Deep Fryer)

Cassava Flour: also known as yuca flour, cassava flour has become quite popular in the low histamine community; I even use it in my pizza dough recipe, which is purposefully dense. This is because cassava flour is heavier than the traditional stuff, so you need to weigh it out in larger amounts rather than measure it traditionally (that is, by volume). This is also a low oxalate option in small amounts, like in one serving of these gluten-free apple fritters.

White or Brown Rice Flour: You'll quickly realize that either brown or white rice flour is usually the base for a gluten-free flour blend, which should clue you in on its potential. But I've never really noticed a flavor or texture difference between them, so I always buy the "healthier" option of brown rice flour, so do whatever you tolerate best. Just DON'T use sweet rice flour, which is much more glutinous and would change the texture.

Psyllium Husk Powder: this replaces gluten in the gluten-free flour, but it does absorb very large amounts of liquid quickly, so it means you need to add the liquids and blend them fast.

Monk Fruit: when you’re trying to eat low-sugar, monk fruit extract will be one of your best friends. It packs a sweetness level approximately 200x that of table sugar, so it should be used sparingly.

Apples: you can use any sturdier, more tart varietal, like Granny Smith or McIntosh; it's very similar to what you would use to make my baked apples.

Coconut Oil: this is for frying the fritters, so I also recommend using as little as possible, even tilting the pan to increase the fritters' contact with the oil.

Vanilla Powder: this dried, powdered form of the vanilla bean is twice as powerful as the traditional vanilla extract, but be careful that you buy real vanilla, without added sweeteners.

See recipe card for exact ingredients and quantities.

• Nut-Free Option – Omit any nut-based milk and use rice, oat, or coconut milk to keep the recipe low histamine and nut-free.
• Spice-Free Version – Skip cinnamon and reduce cardamom or ginger if you’re sensitive to spices, keeping the fritters gentle on digestion.
• Extra Sweet Glaze – Swap coconut cream for a touch of coconut yogurt or almond milk in the glaze and add a bit more maple syrup for a creamier, naturally sweet topping.
• Fruit Mix Variation – Replace half of the apples with peeled pears or peeled peaches for a softer, seasonal twist.
• Mini Fritters – Make bite-sized fritters for a fun snack or breakfast option, reducing cook time slightly.
• Paleo-Friendly Adaptation – Use cassava and rice flour as directed, add a bit more coconut oil, and sweeten with pure maple syrup to maintain paleo compliance.
• Crispy Edge Option – Lightly dust the apple cubes with extra cassava flour before mixing to add extra crispiness to the fritters.

Honestly, I don't prefer to freeze these, though they hold up okay. They also do reheat pretty well from the fridge, but that's not a viable storage option for everyone, so I purposefully make just one batch at a time when I make this recipe, as it can easily be halved or doubled for varying crowd sizes.

However, if you need to freeze them, cook them all beforehand rather than freezing the batter. To freeze them, put a single layer of fritters on a baking sheet topped with a piece of waxed paper, freeze them fully through (at least 30 minutes), and place them in a larger container for long-term storage.

To reheat apple fritters, heat them in the air fryer at 400°F (205°C) for 3-5 minutes or in the oven at 310°F (155°C) for 7 to 10 minutes, then serve immediately. If you're not on a low histamine diet, these apple fritters can stay good in the fridge for up to 3 days when stored in an air-tight container and cooled to room temperature beforehand.