I made this as written, but baked them as donuts in my donut pan. Delicious! Even my non-GF hubby devoured them. The only thing I’ll change next time is to make sure the donuts have cooled before adding the glaze, as they soaked up all of it instantly which made the donuts a little mushy.

I added extra pancake mix as advised to thicken the batter, and the fritters still came out flat. I didn't want to add too much mix, as it would throw off all the other ingredients.
And I agree, coconut oil is the way to go, I fried in both coconut oil and olive oil, and the batter sucked up too much of the olive oil.
They tasted great, though, I just think the recipe should be reworked as far as ratio of wet and dry ingredients

I made these tonight. I made them exactly as written except I fried them in coconut oil at 350. I can not imagine why anyone would fry them in EVOO. It made about 22 little fritters. I baked 5 in silicone cups. They were delicious both ways. Baking yields more of a muffin texture. I did not glaze them as I thought they were sweet enough.

I made this recipe yesterday. Dropping spoonfuls of batter into oil (about 375 degrees -getting the temperature right is important, too low of a temp and they just soak up oil, too high and they'll be doughy in the middle), I gently flipped them over when the edges had browned. Making the fritters, I used buttermilk instead of plain milk (I think the acid in buttermilk helps with gluten free dough and the flavor of buttermilk adds depth). For the apples, I used Musselman's canned (and sweetened) gluten free fried apples. I spooned the cooked apples into my small food processor and pulsed to chop, then folded it in to the batter. For the glaze I added a bit of vanilla extract. After frying, I drained on paper towels briefly then moved to a plate where I spooned a half spoonful of glaze over each while hot. This way the glaze thins out instead of sitting on top like a frosting. They turned out better than expected and were gobbled up. My daughter hasn't had a good fritter in at least six years due to celiac. She loved them. After eating about four while being made I still had two plates of mini fritters. I'd guess at about 20- 25 total.

These turned out so good, tasted just like regular apple fritters. I used Pamerla artisan flour and add extra baking powder, and baking soda. I will be making these again, for my family and church. I will say that Pamerla flour is the only gluten free flour I use. Just love your products. Thank you for making such great products.