Paleo Apple Fritters

OMG.
This morning I was getting some groceries, and there were apple fritters for some reason in the produce section. Probably to tempt people who are trying to avoid baked goods. But suddenly it occurred to me: I could totally make those.

So I did.

3 cups almond meal
2 tablespoons fat of your choice – in this case I used ghee
2 eggs
2 tablespoons almond milk
2 tablespoons honey
2 teaspoons baking powder
vanilla and salt to taste
a lot of cinnamon
one apple skinned and diced

Mix with a fork. The batter should be thick enough that you have to give it a little push to get it off the spoon, but not so thick that you’d want to try to roll it into balls with your hands.

Pre-heat a pyrex baking dish with a quarter inch of fat (today I used lard, but I think tallow would be tastier) in the bottom to 350. Fritters should be deep-fried, but good quality fat is expensive and I didn’t want to use that much in that way. But if you have a layer of fat melted in the pan, you can flip them halfway through and that gives you something of the deep-fried effect.

Spoon clumps of batter into the pan, and let them bake for 10-15 minutes, or until they are baked enough that they’ll flip over without dripping. Flip each one. Let them bake another 15 minutes or so, or until the middles are done.

Especially if you use a lot of cinnamon, these will be darker than golden brown but not actually be burnt.

These will be dense fritters if you use all almond meal. If you’d like to lighten them up a bit, use 1.5 cups almond meal and 1.5 cups tapioca or rice flour (or Namaste Pancake and Waffle mix, which is my usual stand-in gluten free flour).

Traditionally, fritters are glazed, but I just drizzled a little honey on top and it was *perfect*. If you’d rather glaze them, here’s a not-paleo glaze recipe:

1 cup confectioner’s sugar
1 tablespoon almond milk
1 tablespoon ghee

Mix until smooth. Let danishes cool for 10-15 minutes, and drizzle glaze on with a spoon, or use an icing bag.