Low Histamine Cinnamon Apple Fritters

Total time35 min

Prep time15 min

Cook time20 min

Warm, golden, and dusted with a cloud of powdered sugar, these apple fritters are the kind of treat that disappears from the plate before it even hits the table. The batter comes together quickly with pantry staples — flour, baking powder, eggs, and whole milk — folded around tender little cubes of fresh apple for that perfect bite of fruit in every fritter. Ceylon cinnamon does the heavy lifting on flavor here, and it's a smart swap for the more common cassia variety, which tends to be higher in compounds that can trigger reactions for people managing histamine sensitivity. Vanilla extract rounds everything out with warmth without introducing any fermented or aged ingredients that would otherwise be a concern. Frying in fresh canola oil at a carefully maintained temperature gives you that irresistible crispy shell without any of the issues that come with reused or overheated oil. Serve them hot and fresh — that's not just good advice for flavor, it's also the best approach when keeping histamine release in mind, since these are made and eaten right away. Makes 4 servings, and honestly, you might want to double the batch.

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Ingredients

4 servings

For the batter

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg H-E-B Organics Unbleached All Purpose Flour
True Goodness Organic All Purpose Flour
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2 tsp baking powder
2 tbsp granulated sugar
½ tsp ground ceylon cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
½ tsp salt
2 large eggs
½ cup whole milk
1 tsp vanilla extract
2 medium apples, peeled, cored, and cut into ¼-inch dice

For frying

4 cups canola oil or vegetable oil, for frying

For serving

¼ cup powdered sugar, for dusting

Instructions

1
Line a baking sheet with paper towels and set a wire rack on top. Pour the canola oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 365°F (185°C) on an instant-read thermometer.
2
While the oil heats, whisk together the flour, baking powder, granulated sugar, Ceylon cinnamon, and salt in a large mixing bowl until combined.

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