In large bowl, whisk together Chebe mix, white rice flour, sweet rice flour, 1/4 cup granulated sugar, cinnamon, xanthan gum, and salt. Set aside.
Add warm milk, egg, melted butter, and vanilla extract to the yeast mixture. Pour milk-yeast mixture over the whisked dry ingredients. Stir, using a wooden spoon, until a stiff dough ball forms. Generously flour your counter top and turn sticky dough out onto counter. Dust dough with white rice flour and knead dough until smooth, about one minute. Lightly oil a medium bowl. Place dough in oiled bowl. Cover with plastic wrap and allow dough to double in size, about 2 hours.
In large cast iron or stainless steel skillet, combine butter and dark brown sugar. Melt butter and sugar over medium heat, stirring occasionally. Add apples and stir to combine. Cook until apples darken slightly and just begin to soften. In a small bowl, whisk together cider and cornstarch. Pour cider over the apples. Stir. Bring to a boil and cook until thick, about 3 minutes. Transfer apples to a bowl and allow to cool.
Line a rimmed baking sheet with paper towels. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok to 350°Adjust flame during cooking to maintain temperature. Using two spoons, carefully drop balls of dough about 2 tablespoons each into the oil. Cook until edges turn golden brown. Turn and repeat. Using a wire skimmer, remove fritters from hot oil. Place on prepared baking sheet. Repeat until all the dough is fried.
Fritters are best served the day they are made but may be held overnight. Store leftover fritters on a plate and cover with plastic wrap.
Recipe by Elizabeth Barbone as displayed on Serious Eats