Line a plate with several layers of paper towels.

In a medium bowl combine flour, rice flour, eggs, and ⅓ cup of water. Mix vigorously with a whisk until smooth; the mixture will be fairly thick. Add remaining water and mix again until the water is incorporated. Stir apple pieces into batter.

Place sugar and cinnamon in a small bowl and stir together. 

In a large, heavy frying pan, pour in evoo and place over medium heat. Once evoo reaches 365°F when measured with a deep fry thermometer, drop ⅓ cup of batter into the pan. Using 2 forks, carefully separate and spread out the apples and batter to flatten the fritter to ½-inch thick so that it looks more like a latke. To keep from overcrowding the pan, make 4 or 5 fritters at a time. Cook for 3 minutes on each side, until brown and crisp.

Drain hot fritters on prepared plate. Dredge fritters in the sugar-cinnamon mixture. Serve immediately.