These grain-free, gluten-free apple fritters are super-easy and the flavor is divine. They’re almost all Granny Smith, with just a wee bit of egg and almond meal holding them together. Green apples are the lowest in fructose sugars. They taste fabulicious with Paleo Caramel Sauce.
Personally I love the peels. And they’re loaded with nutrients. Researchers at Cornell University recently found that in order to benefit from nutrients in fruits and vegetables, we must eat them WHOLE. The combination of natural phyto-chemicals (plant nutrients) in whole fruits and vegetables is critical to their antioxidant and anticancer properties. Dr. Rui Hai Liu published evidence that apple skins contain phytochemicals and quercetin that can reduce the risk of chronic diseases, such as cancer and diabetes but only when the apple is eaten whole. It seems a waste of time to peel them, and then throw away the good part. So I don’t peel, and I never noticed the skins. However it’s very important if you’re eating the peels, to use organic apples. Read more about the benefit of peels.
A non-stick skillet works best, such as a titanium coated pan (Not teflon!). You’ll need a food processor. Makes 8 to 9 fantastic fritters. Serves 2.
- 1 recipe Paleo Caramel Sauce (Optional)
- Wet Ingredients:
- 1 green apple, cored, including the peels, in coarse chunks
- 2 large eggs, pasture organic
- ½ teaspoon vanilla
- Dry ingredients:
- ½ cup almond meal
- 1/8 teaspoon unprocessed salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- Brown Sweetener to taste. Beginner: 2 ½ tablespoons, Intermediate: 1 ½ tablespoons, Advanced: None.
- ¼ cup chopped nuts
- 1 tablespoon coconut oil for frying
- Prepare Caramel Sauce (optional)
- Get out a large non-stick skillet ready to cook the fritters.
- In a food processor, add the eggs, apple, and vanilla. Process until the peels are as liquefied as possible.
- To the egg mixture in the processor, add the dry ingredients: almond meal, salt, cinnamon, and soda. Choose your sweetener and sweetness level. Add it and mix briefly.
- Pulse in the nuts so they remain in large pieces.
- Add oil to the skillet, and melt it over medium heat. When a drop of water flicked onto the surface sizzles, it’s ready! Spoon the batter into small pancakes about 2 to 3-inches in diameter. I use about 3 tablespoons for each, in a ¼ measuring cup. Cook fritters until golden brown on each side. Adjust the heat if necessary. You might need 2 spatulas to flip as they’re soft.
- When golden brown, place fritters on a serving plate and cover with a kitchen towel. Finish cooking all the fritters and serve.