Spiced Apple Fritters with Taro Miso–Honey Glaze and Black Sesame

Spiced Apple Fritters

Squeezing the grated apples keeps the batter from steaming instead of browning. Almond flour provides tenderness, while eggs and tapioca hold the delicate fritters together.

Ingredients

• 2 large apples, or 4 small apples, such as Fuji or Pink Lady
• 2 large eggs, whisked
• 1 cup fine almond flour
• 2 tablespoons tapioca flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon gluten-free, grain-free baking powder
• 1/4 teaspoon fine sea salt
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• 1/2–3/4 cup avocado oil, or enough for a 1/4-inch depth in the skillet

Instructions

1. Peel and core the apples, then grate on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze firmly in several batches until little juice comes out.
2. Whisk the almond flour, tapioca flour, cinnamon, nutmeg, baking powder, and salt together. Stir in the eggs, maple syrup, and vanilla, then fold in the squeezed apple. The mixture should be thick and scoopable, without liquid pooling underneath.
3. Heat a heavy skillet over medium heat with 1/4 inch of avocado oil. Aim for 340–350°F; a small dab of batter should sizzle steadily without immediately darkening.
4. Scoop roughly 2 tablespoons of batter per fritter into the oil, leaving room to flip. Flatten gently to about 1/3 inch thick. Adjust the last few portions to make approximately 10–12 fritters.
5. Fry for 2–3 minutes per side until deeply golden, with crisp edges and a set center. Let the first side form a firm crust before sliding a thin spatula underneath and turning carefully. Lower the heat if the almond flour browns before the center cooks.
6. Drain briefly on a rack set over a sheet pan. Repeat with the remaining batter, letting the oil return to temperature between batches.

Notes

• Apple moisture is the main variable: squeeze thoroughly rather than compensating with large amounts of extra flour.
• If needed, hold cooked fritters on a rack in a 200°F oven for up to 15 minutes, uncovered and unglazed.

Taro Miso–Honey Glaze with Black Sesame

Honey gives the glaze its shine and cling, while taro miso adds savory depth. Black sesame supplies a lightly bitter, nutty contrast to the sweet apple.

Ingredients

• 3 tablespoons honey
• 1 tablespoon Shared Cultures taro miso, verified gluten-free
• 1–2 teaspoons warm water, as needed
• 1 tablespoon toasted black sesame seeds

Instructions

1. Warm the honey gently in a small saucepan over low heat just until fluid; do not boil.
2. Remove from the heat and whisk in the taro miso until evenly blended. Add warm water a little at a time only if needed to make a thick, spoonable glaze.
3. Taste before adding more miso: the glaze should be sweet first, with a clear savory finish. Spoon over the warm fritters just before serving and scatter generously with black sesame.

Notes

• Miso saltiness varies. Start with 2 teaspoons if yours is particularly salty, then add the remainder to taste.
• Keep the glaze thick enough to coat the tops rather than soaking through the fritters.

Overall Timing / Workflow

Making the glaze while the oil heats keeps the fritters moving directly from the skillet to the table.

Instructions

1. 0:00 — Peel, grate, and thoroughly squeeze the apples; set a draining rack over a sheet pan.
2. 0:08 — Mix the batter and begin heating the frying oil.
3. 0:12 — Make the glaze, then fry the fritters in two or three batches.
4. 0:25–0:33 — Glaze, sprinkle with sesame, and serve immediately.

Plating

Glazing only the top leaves the irregular edges crisp and makes the glossy finish stand out.

Instructions

1. Arrange 2–3 warm fritters per person on small plates, or spread them in a single layer on a serving platter.
2. Spoon glaze across the tops, leaving some browned edges exposed, and finish with black sesame. Serve any remaining glaze alongside.

Leftover Path

Keeping the glaze separate and reheating with dry heat restores more of the fritters' crispness.

Instructions

1. Cool leftover fritters on a rack, then refrigerate in a sealed container for up to 3 days. Store leftover glaze separately in the refrigerator.
2. Reheat fritters on a rack over a sheet pan in a 350°F oven for 8–12 minutes, until hot through and the edges crisp again.
3. Gently warm the glaze, loosening with a few drops of water if necessary, and apply after reheating. Already-glazed fritters can be reheated, but will remain softer on top.