Thursday, December 12, 2013

Xylitol Apple Fritters

Katie is in the kitchen again and has sent us another xylitol recipe!

This time, Katie created a tasty apple fritter, sweetened with xylitol. 

She also included instructions for an optional glaze. Note that the glaze is made from powdered sugar, so you can include it or omit it, the choice is yours.


1 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup Dr. John's Xylitol granules
1/3 cup milk
1 egg
1 cup chopped apple
Canola oil (for frying)

2 cups powdered sugar 
1 1/2 tablespoons milk or water


Combine flour, salt, baking powder, cinnamon and xylitol. Stir in milk and egg until just combined. Fold in apple. Pour oil into saucepan so that it is approximately 1 1/2 inches deep. Heat oil on high. Oil is ready when dough floats to top. Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  

Optional:  Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Best served warm.


  1. I have never sweetened pastry with xylitol. Need to try. By the way, I cannot get it why a teaspoon salt is added to pastry which needs to be sweet. Well, I have to write my paper recipe to my notebook. Now Xylitol Apple Fritters recipe is on my priority list to bake.

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  5. Amazing, Thanks for sharing this wonderful recipe!
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  10. Combine the flour, salt, baking powder, cinnamon, and xylitol in a large mixing bowl. In a separate bowl, whisk together the milk and egg until thoroughly mixed. Add the apple and fold it in. Fill the saucepan with oil to a depth of around 1 1/2 inches. On high, heat the oil. When the dough floats to the surface, the oil is primed. Carefully Write Me An Assignment drop heaping teaspoons of dough into the liquid. Cook for 2 minutes until golden brown, then flip. Cook for a further 1-2 minutes, or until both sides are golden brown.

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  14. Usually I do not consume neither sugar nor xylitol. I have read an article at It was stated that xylitol is dangerous and it is better to consume some sugar if needed.

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