These sourdough apple fritters are warm, crispy on the outside, fluffy on the inside, and bursting with cinnamon-spiced apples. They are incredibly easy, deeply flavorful, and even adaptable for air fryer or baked versions! This recipe is the cozy treat bound to steal your heart.
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👩🏽🍳 Why You Should Make This Recipe
These sourdough fritters are more than just a delicious dessert or snack — they come with their own set of bragging rights:
- Zero waste baking: This is one of the tastiest ways to use up your sourdough discard.
- Versatile options: Make them fried, baked, or even try them in your air fryer — they shine in every version.
- Better than the bakery: Think of them as the best ever apple fritters recipe with a tangy sourdough twist.
- Perfectly spiced: The combo of cinnamon sugar and tart granny smith apples makes every bite feel like fall.
- Quick and simple: With no yeast or rise time required, these are ready in under an hour.
- Egg free: Yes! These are egg-free, like all other recipes on the blog.
🧂Ingredient Notes
Let’s break down the ingredients that make this the best apple fritters recipe, along with tips and suggested swaps where applicable.
- Cubed Apples
Use firm, tart varieties like Granny Smith apples as they hold their shape during frying and balance the sweetness. But you can use any apple you have. I have made them with Fuji, Gala, Honeycrisp, and Pink Lady, all worked well. - Sourdough Starter or Discard
You can use either active sourdough starter or fresh sourdough discard. Discard adds a lovely tang, and using it prevents food waste. Use a fresher 1-2 day old discard, a key principle in sourdough discard recipes. It doesn’t make the recipe super sour, just adds a hint of sourness. - All-Purpose Flour
Regular AP flour works best for that classic apple fritter batter consistency. For a heartier bite, feel free to replace a few tablespoons with whole wheat flour. - Whole Milk
Whole milk helps bind the fritter batter and adds richness. If you’re making vegan sourdough apple fritters, substitute with unsweetened oat milk or almond milk. - Ground Cinnamon
A must-have for that cozy fall flavor. Use Ceylon cinnamon for a more delicate spice profile. - Brown Sugar
Deepens the flavor with caramel notes. You can substitute coconut sugar or maple sugar if needed. - Salt
Just a pinch brings out all the sweet, spiced flavors. - Baking Powder
This gives the fritters their light, fluffy texture. It's essential even when using sourdough discard, especially since we’re not letting the dough rise. - Confectioners’ Sugar (Powdered Sugar)
For a silky glaze that clings to the fritters beautifully. You can add a touch of vanilla extract or maple glaze twist to it. - Whole Milk (for Glaze)
Thins the sugar to form a pourable, dreamy icing.
🔪 How to make sourdough apple fritters
Step 1: Prep the Ingredients
Start by peeling, coring, and dicing your apples into small cubes — about ½ inch. Smaller pieces cook faster and give a more consistent texture in your fritter. Set them aside.
Bring your sourdough discard or starter to room temperature. This ensures it blends more smoothly into the batter.
Step 2: Make the Batter
In a large mixing bowl, whisk together the dry ingredients — flour, cinnamon, brown sugar, baking powder, and salt.
In a separate bowl or the same bowl, mix the sourdough discard with the milk. Pour the wet ingredients into the dry and stir until just combined. Do not overmix, a few lumps are okay!
Gently fold in the chopped apples. The fritter batter should be thick enough to scoop but soft and slightly sticky.
Step 3: Let the Batter Rest
Let the batter sit for about 10–15 minutes. This resting time allows the flour to fully hydrate and the sourdough to slightly ferment, giving you better texture and flavor.
If you're using an active sourdough starter, this rest time gives it a small lift. Don’t skip this!
Step 4: Frying the Fritters
In a deep Dutch oven, heat coconut oil or any neutral oil over medium heat until it reaches about 350°F (175°C).
Using a cookie scoop or spoon, gently drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding. Flip them halfway through cooking with a slotted spoon until golden brown on all sides. It would take about 2-3 minutes per side.
Drain on a wire rack lined with paper towels.
Step 5: Make the Icing
In a small bowl, whisk together powdered sugar and milk until smooth. For extra flavor, add a few drops of vanilla extract or swap milk with maple syrup for a maple glaze version.
Step 6: Assemble the sourdough apple fritters
While the fritters are still warm, drizzle or dip them into the glaze. Let them sit on the wire rack for a few minutes to set. Serve warm for the ultimate fried apple fritter experience!
📝 Recipe Notes and Tips
- If your batter feels too thick, add a splash of milk to thin it slightly.
- Want to bake instead? Simply scoop the batter onto a parchment-lined tray and bake at 375°F (190°C) for about 15–18 minutes, then broil briefly for golden tops — a perfect sourdough apple fritters baked option!
- To make sourdough apple fritters air fryer friendly, spray the basket with oil and air fry at 370°F (188°C) for 10 minutes, flipping halfway.
- For vegan sourdough apple fritters, replace milk with plant milk and use a flax egg if needed.
- If your fritters are browning too quickly, reduce the heat slightly — oil that's too hot will cook the outside before the inside is done.
- Not sure about the apples? You can try cherry fritter recipe versions too by replacing apples with pitted cherries.
🔗More Recipes Using Sourdough starter and discard
- Fried sourdough Starter
- Sourdough Donuts
- Chocolate Sourdough
- Sourdough pancakes
- Pumpkin Sourdough Pancakes
- Sourdough French Toast
- Sourdough Granola
- Sourdough Discard Tortillas
Whether you’re frying them fresh or testing a baked or air fryer version, this sourdough discard apple fritters recipe is bound to become a favorite in your home. If you tried it, don’t forget to leave a recipe rating and share your creation!
Sourdough Apple Fritters
Ingredients
Ingredients for batter
- 2 cups cubed apples
- 1 cup sourdough starter or fresh discard
- 1 cup all purpose flour
- ½ cup whole milk (retain 2 tablespoon for icing)
- 1 teaspoon ground cinnamon
- 2 tablespoon brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Oil For Frying
Ingredients for frosting
- 1 cup confectioners’ sugar
- 2 tablespoon whole milk (retained from batter)
Instructions
Step 1: Prep the Ingredients
- Start by peeling, coring, and dicing your apples into small cubes of about ½ inch. Smaller pieces cook faster and give a more consistent texture in the fritters. Set them aside.
- Bring the sourdough discard or starter to room temperature. This ensures it blends more smoothly into the batter.
Step 2: Make the Batter
- In a large mixing bowl, whisk together the dry ingredients, i.e., flour, cinnamon, brown sugar, baking powder, and salt.
- In a separate bowl, mix the sourdough discard with the milk. Pour the wet ingredients into the dry and stir until just combined. Do not overmix, a few lumps are okay!
- Gently fold in the chopped apples. The fritter batter should be thick enough to scoop but soft and slightly sticky.
Step 3: Let the Batter Rest
- Let the batter sit for about 10–15 minutes. This resting time allows the flour to fully hydrate and the sourdough to slightly ferment, giving you better texture and flavor.
- If you're using an active sourdough starter, this rest time gives it a small lift. Don’t skip this!
Step 4: Frying the Fritters
- In a deep dutch oven, heat any neutral oil over medium heat until it reaches about 350°F (175°C).
- Using a cookie scoop or spoon, gently drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding. Flip them halfway through cooking with a slotted spoon until golden brown on all sides. It would take about 2-3 minutes per side.
- Drain on a wire rack lined with paper towels.
Step 5: Make the Icing
- In a small bowl, whisk together powdered sugar and milk until smooth. For extra flavor, add a few drops of vanilla extract or swap milk with maple syrup for a maple glaze version.
Step 6: Assemble and Enjoy
- While the fritters are still warm, drizzle or dip them into the glaze. Let them sit on the wire rack for a few minutes to set. Serve warm for the ultimate fried apple fritter experience!
Notes
- Choosing the right apple: For best results, use firm and tart apples like Granny Smith. These apples hold their shape and balance the sweetness of the batter and glaze. If you only have sweeter apples like Gala or Fuji, reduce the sugar slightly or add a touch more ground cinnamon.
- Using sourdough discard: This recipe works beautifully with both active sourdough starter and fresh sourdough discard. Discard adds a delightful tang and depth of flavor. For very old discard, ensure there’s no mold or harsh odor — overly fermented discard can overpower the apple flavor.
- Batter consistency: The ideal apple fritter batter should be thick but spoonable. If it seems too dry, add a splash of milk. If it's too runny, sprinkle in a bit more all-purpose flour. A thicker batter holds its shape better when frying.
- Oil temperature matters: Keep your oil around 350°F (175°C). Too hot, and the fritters will brown too quickly on the outside while staying raw inside. Too cool, and they’ll absorb oil and become greasy. Use a thermometer for best control when frying sourdough starter batter.
- Don’t overcrowd the pan: Fry in small batches to maintain the oil temperature. Crowding the pot lowers the heat and results in soggy, uneven fritters.
- Troubleshooting tip: If your fritters flatten or break apart in the oil, your batter may be too thin, or the apples too chunky. Chop apples small and adjust batter thickness with more flour if needed.
- Baking and air frying options: For a healthier twist, this recipe also works as baked sourdough apple fritters or in the air fryer. Bake at 375°F (190°C) until golden, or air fry at 370°F (188°C) for a crisp texture with less oil. These options are ideal for lighter versions of sourdough discard fritters.
- Vegan substitutions: Easily make these into vegan sourdough apple fritters by replacing the milk with almond or oat milk and using a flax egg (1 tablespoon flax meal + 3 tablespoon water) if needed for extra binding.
- For glaze variety: Swap the milk in the glaze for maple syrup for a maple glaze finish or add vanilla extract for an extra depth of flavor in your apple fritter recipe.
Nutrition
🫙Storage and Reheating Instructions
Fritters are best eaten fresh, but you can store them in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
To reheat:
- Oven: Preheat to 350°F, warm fritters for 5–7 minutes.
- Air fryer: Heat at 320°F for 3–4 minutes.
- Avoid microwaving — it softens the exterior and ruins the crisp.
Freeze leftover (unglazed) fritters in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer.
❓ FAQs
Yes! As long as your sourdough discard doesn’t smell off (like nail polish remover) or show signs of mold, it’s perfect for this recipe. Older discard often has more tang and adds depth of flavor to your fritters. If it's too sour, you can balance it out with a little extra sugar or cinnamon. This recipe is quite forgiving, and using your sourdough discard creatively helps reduce kitchen waste while making something truly delightful.
The best apples for fritters are Granny Smith apples due to their firm texture and tartness, which contrasts beautifully with the sweet glaze. However, if you prefer a naturally sweeter fritter, Honeycrisp, Fuji, or Gala are also excellent choices. Always choose fresh, firm apples that won’t become mushy during cooking. You can even try mixing two types for more flavor complexity in your apple sourdough creation!
These sourdough apple fritters are the ultimate cozy treat that combines the tang of sourdough with the warmth of cinnamon and apples.
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