Fritter me this, Always Uttorians. Welcome to the Always Uttori Take Down! That’s right, AU-PEEPS. If you came to this site hoping for your daily INTJ-Femme fix, you’re outta luck. Always Uttori’s Friday dose of Uttori fabulousness is a gluten free Brie and Apple Nut Fritter. If you know I’mari personally, you know that for such a skinny girl, she loves food. She’s also picky. Having eaten your way around the globe can do that, we suppose. Just know that our recipe is I’mari approved. We hope that you’ll approve of it, too. Happy frittering!
This recipe is gluten-free. If you’re not gluten-free or gluten-aware, just use all-purpose flour instead of the gluten-free flours. Keep the potato starch, though. If you are dairy-free, substitute almond, cashew, or pea protein milk. For the cheese, try tofu. We haven’t tried tofu yet, but let us know if it works. We’d love to see pictures, and hear about your experience with this recipe. Recipe follows photos.
Always Uttori Brie and Apple Fritters
1 1/2 cups white rice flour, we used sweet rice flour, but regular rice flour is fine
1/4 cup brown rice flour
1/4 cup potato starch
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups brie, diced. Actually, any soft cheese with a good melting trait will work well. Fresh Mozzarella is especially nice in this recipe.
1/2 cup of milk, or non-dairy substitute
1 tablespoon of vanilla
2 large eggs, or use an egg substitute like Ener-G egg replacer or flax seed (a ratio of 1 tablespoon of flax seed to 3 tablespoons of water. This will impart a nutty taste, but it should be fine because we’re already using nuts).
Apple Cinnamon Fritter Filler Ingredients
3 large apples, washed, peeled and diced to whatever size you like for your fritters
1/2 cup granulated sugar
1 teaspoon of cinnamon
2 tablespoons of butter, or earth balance
(glaze ingredients listed below the directions)
- Combine rice flour, brown flour, potato starch together with baking powder and salt in a large mixing bowl. Set aside.
- In a medium-size bowl, combine the apples with the cinnamon and sugar. Top with the butter. Microwave on high for approximately three minutes. Stir to blend. Return to microwave and heat for another minute (we used a 1200 watt microwave).
- Push the dry ingredients to the sides of the bowl, forming a well at the center of the bowl. Add the eggs, vanilla, and milk. Using a fork, whisk the liquid ingredients together. When blended, begin incorporating the flour mixture. Stir until all ingredients are combined. Mixture will be clumpy and somewhat dry.
- Stir in the microwaved apple mixture, including the liquid. Gently stir to ensure that apples are spread throughout all the batter.
- Add in diced brie.
- Heat about 2 quarts of canola, or vegetable oil, in a deep pot over medium-high heat. When oil reaches about 375-degrees F, test a small sample of the batter. The oil should sizzle when the batter is dropped into it.
- Using a large spoon, drop batter into the cooking oil. Fry approximately one to two minutes on each side, or until fritter turn golden. Using a slotted spoon, transfer to a paper towel to drain (try not to place the fritter on any side that has melted cheese, as this can stick to the paper towel).
Vanilla Nut Glaze
2 1/4 cups powdered sugar
3/4 cup milk
1/4 teaspoon salt
1/2 tablespoon vanilla
about 1/4 cup of whatever type of nuts you want
- Mix ingredients together. Whisk until smooth. Dip warm fritters into glaze. Drain on a wire cookie rack.
Plus Your Food Tip: Dip nuts separately into the glaze, then place atop the fritter. Yum. We used pecans for this recipe. You can also do a mix of nuts and cranberries.