Sourdough Apple Fritters
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.
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
When making sourdough apple fritters, a few small tweaks and considerations can make all the difference between good and great.
- 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
Calories: 210kcalCarbohydrates: 25gProtein: 1.72gFat: 11.44gSodium: 64mgFiber: 1gSugar: 15.22gCalcium: 19mg
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