Apple Fritters with Buckwheat Flour

My Apple Fritters with Buckwheat Flour are a healthier take on these autumn treats. While these seasonal delights are typically deep-fried, consider enhancing their nutritional value by incorporating hemp seeds, using applesauce as a substitute for eggs and oil, opting for almond milk in place of whole milk, and choosing coconut sugar instead of cane sugar. You can also opt for baking them instead of deep frying, both options are a great way to enjoy these treats!

By Rose Huxford

Apples are in abundance during this time of the year and what a better way to use them up then in homemade Applesauce and Apple Fritters. Apple Fritters are traditionally deep fried dough dipped and coated in a glaze. And since I'm always looking for ways to add health benefits to my baked goods, I came up with this version of Apple Fritters with Buckwheat Flour. Buckwheat flour adds a nice slight nuttiness to these fritters, as well provides a variety of vitamins and minerals and is naturally gluten free. Although these fritters are not made entirely out of buckwheat flour, it is blended with my homemade discarded sourdough and all-purpose flour, though you can use a blended gluten free baking flour. I added hempseeds and used my homemade applesauce to reduce the fat, cholesterol and calorie intake. I also used coconut sugar instead of cane sugar, which complimented the warm spices.

There are two ways to enjoy Apple Fritters:

Baking Option: If you prefer to not deep fry your fritters, you can certainly bake them on a sheet pan and then coat them with the same glaze for that same fritter taste. Baking will have a different outcome, as there is not crunchy outer layer as deep fried dough, but I bet you will still love them as much as my family does.

Deep Fried Option: Deep frying the fritters is the traditional approach, and although they are higher in calories, the richness from this method is why we savor these treats seasonally. Keep in mind, if you choose to deep fry option, make sure you choose a high-heat cooking oil such as avocado oil, canola or vegetable oil. Heat to 350 degree F before adding the batter to the oil. Cook each side for about 2-3 minutes, or until you have a nice dark golden color on both sides.

Apple Fritters with Buckwheat Flour

Yields: ~12 Apple Fritters

Pre-heat oven: 350-375 degree F (if choosing baking option)

Prep-time: 5 minutes

Bake-time: 12-15 minutes (if choosing baking option)

Frying-time: 2-3 minutes per side (if choosing frying option)

Equipment: (1) large deep frying pan or (1) baking sheet pan, (2) large mixing bowls, whisk, spatula, measuring spoons, liquid measuring cup, measuring cups, (1) medium bowl, cooling racks, parchment paper

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

Dry Mixture Ingredients

• 2 cups all-purpose flour or gluten free baking flour, sifted

• 1/2 cup buckwheat flour, sifted

• 2 teaspoons baking powder, sifted

• 1/2 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 3 tablespoons hempseeds

• 2 medium apples, washed, cored, and diced into small pieces

Wet Mixture Ingredients

• 1/3 cup discarded sourdough (see below for notes)

• 2/3 cup apple sauce

• 1 teaspoon pure vanilla extract

• 1 cup unsweetened almond milk

• 1/2 cup coconut sugar

• Oil for frying

  Glaze

• 2 cups powder sugar

• 1 teaspoon pure vanilla extract

• 2-4 tablespoons almond milk, or any non-dairy milk

  
  

Directions

1. In a large mixing bowl, sift together all-purpose flour, buckwheat flour and baking powder. Then, add in salt, spices, hempseeds and diced apples. Use a spatula to blend and coat the diced apples.

2. In another large mixing bowl, whisk together sourdough, apple sauce, vanilla, milk and coconut sugar for about 20 seconds.

3. Add the dry mixture to the wet mixture. Use the spatula to blend the ingredients together until there are no more flour streaks. Avoid over mixing to ensure a light batter, then allow the batter to rest.

4. Baking Option: Pre-heat the oven to 350 or 375 degrees F, depending on your oven. Line a baking sheet pan with parchment paper. Once the oven is ready, add about 2 tablespoon dollops of batter onto the prepared sheet pan. Leave about 1" space in between each dollop. Bake for about 12-15 minutes.

5. Frying Option: In a deep frying pan, add about 2-inches worth of high-heat cooking oil. Heat the oil until it reaches 350 degrees F. Use a food thermometer to check the oil temperature.

6. While the oil is hot, add about 2 tablespoon dollops into the oil. Add about 3-4 dollops at a time. Cook each side for about 2-3 minutes, or until they are a nice dark golden brown color. *You want avoid undercooking so you don't have raw dough in the center.

7. Lay out another sheet pan and place a cooling rack on it. Place your baked or fried fritters on top and allow them to cool slightly.

8. While the fritters are cooling, make your glaze. In a medium bowl, whisk together powder sugar, milk and vanilla extract until you have a somewhat thick and creamy consistency. If the glaze is too thick, add more milk, or if it's too runny, add more powder sugar.

9. Dip the top portion of the slightly cooled fritters into the glaze, then place back on the cooling rack to set.

10. Storage: Store the fritters in an air-tight container for about 2 days. If you choose to freeze the fritters, skip making the glaze and freeze the completely cooled fritters. Reheat in the oven at 325 degrees F for about 10 minutes, or until completely heated through. Then make the glaze.

*How to Replace 1/3 cup Discard Sourdough: Reduce the all-purpose flour by 1/3 cup and decrease the almond milk by about 3 tablespoons. By removing these ingredients, it should help keep your batter from becoming too runny or dense. But, pay attention to your batter.

By Rose Huxford