mini cinnamon apple fritters


Apples and cinnamon speak Fall to us and we have fun coming up with ways to enjoy these flavors in creative ways. Before we switched to a Paleo lifestyle, this would often mean running down to the local bakery and grabbing their huge apple fritters and eating way more than we should. These little babies deliver those same flavors in a small package, minus all the junk that we no longer eat. They can be enjoyed with just the maple cinnamon sugar sprinkle but are completely wonderful either drizzled or dipped into our soft caramel sauce.

The recipe makes about 30-36 mini fritters – and you will be tempted to make them bigger, but just know that you’ll run the risk of a very gooey center if you make them too large…ya, we made that mistake too!

cinnamon apple fritters

  • Servings: 6-8
  • Difficulty: moderate
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Paleo cinnamon apple fritters, perfectly crisp on the outside...soft and fluffy on the inside




  1. Begin warming avocado oil in pan of choice on stove top. You’ll need a good 2-3″ of oil, so depending on your pan, the amount of oil will vary. The sweet spot for frying these fritters is around 340°-350°  any warmer and they will burn on the outside before the insides gets done.
  2. In a medium bowl, mix cassava flour, baking powder, cinnamon and salt together, whisk to combine and set aside.
  3. In a separate small bowl, whisk eggs with vanilla till well combined, pour into flour mixture along with the coconut milk, butter and maple syrup. Stir well to combine.
  4. Toss in apples and stir til well incorporated.
  5. Check oil temp and/or use a small amount of batter as a tester to see if oil is ready to go. Drop by scant tablespoons into hot oil. We only fry 3 at a time, otherwise the oil temp may drop too low. Let them fry on one side until golden brown and then flip over and let the other side brown up. Remove to a paper towel lined plate and repeat with remaining batter.
  6. Sprinkle maple cinnamon sugar on fritters after they have cooled a bit.
  7. Enjoy with the caramel sauce via a drizzle or simply dunking fritters right in to the golden tastiness.

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