I’m trying to get more oats in my diet and working on creating recipes that will add pizazz to my morning breakfast. I will admit that I am a fan of donuts. I like those little fried puffs of flour filled with lemon and raspberry. I’d hate to read the actual ingredients. Of course, with everything I eat these days I try to find a way to eat the foods I have a weakness for and still be nutritious.
I was thinking about making donuts using oat flour and how that would work. My daughter said perhaps I could make them like an apple fritter instead. For a person that doesn’t bake she has good ideas. These are good and you may be able to get your kids to eat them if they think they’re like a donut. My 8 year-old grandson liked them but he eats foods a lot of kids won’t. He wants to grow up to be a chef and is learning now alongside me.
These can be 100% gluten free by purchasing the correct oats. Are your oats actually gluten free? Oats are naturally gluten free but they may have been processed or stored with something that does contain gluten. For those that are actually required to maintain a gluten free diet please use caution when buying your oats. I found some information from the Gluten-Free Certification Organization that could be helpful.
Yield: 1 1/2 to 2 dozen
Preparation time: 20 minutes
Total time: 30 minutes
Source: Sharon E. Russell
Pour oil into a large stockpot or fryer to a depth of 3 to 4 inches and preheat to 360 degrees F.
Melt butter in a medium skillet over medium-high heat. Add the maple syrup, lemon juice, cinnamon and apples. Cook the apples until they start to wilt, 3 to 5 minutes. Cook down the liquids until they form a thick caramel coating on the apples. Remove from the heat and cool completely.
In a large mixing bowl, sift together the oat flour, oats, baking powder, salt, and sugar.
In a separate mixing bowl, whisk the eggs and buttermilk thoroughly.
Add the cooled apple mixture to the buttermilk and eggs.
Stir the flour mixture into the liquid mixture. Blend until the batter is incorporated. Do not beat.
This method of mixing the dry ingredients with the wet and blending together is called the Muffin Method. It’s used for recipes that you want to stay tender and not get chewy.
Allow the batter to stand until thick, about 10 to 15 minutes. The dry ingredients will absorb the liquids and the baking powder will start to activate giving a thick bubbly consistency.
While this is resting, heat your oil to 360 degrees F and gather the tools you’ll need for cooking.
Line a heatproof bowl with paper towels to drain the fritters when they come out of the oil.
Use a small cookie/ice cream scoop to drop the batter into the oil.
Use a Spider (strainer) that is heat proof to remove the fritters from the oil.
Using a tablespoon or a small ice cream/cookie scoop, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Get the dough gathered into the scoop so that you don’t get bits floating away when dropped into the hot oil.
If you don’t have a deep fryer you can use a pan on the stove. I have my digital thermometer set on the side but not touching the bottom of the pan.
You have to watch the temperature of your oil when cooking because dropping the fritters into the oil makes the temperature drop. This will cause oily fritters when done cooking.
I only dropped about 4 at a time in the oil and waited until I turned them over to drop more. Gas cook tops keep the heat coming at a more steady temperature than the flat top electric. It turns heat on and off all the time.
I found that a wood chopstick works well for turning in the oil. It won’t get hot in your hand and has a small surface to get between the fritters.
If you have a deep fat fryer just set the automatic thermostat and drop the batter in.
I did these twice to get my recipe right. Once time at my daughter’s house in her deep fryer.
These get fairly dark because the oat flour is darker that all-purpose flour.
Remove one and test it by cutting in half. If there’s a small amount of uncooked in the middle that’s okay. They will finish cooking after being removed from the heat. Remove from the oil and drain on paper-lined plate. Sprinkle immediately with cinnamon sugar.
To serve, mound the warm fritters on a platter.
Garnish the fritters with powdered sugar or cinnamon sugar.