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Sourdough Apple Fritters

Sourdough apple fritters made with a thick starter batter and tender, caramelized diced apples, fried until deeply golden. Each fritter has crisp edges and a soft center, then gets a powdered sugar dusting or a quick cider glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup sourdough starter (active or discard) Active starter or discard both work.
  • 1 cup all-purpose flour
  • 2 eggs
  • 0.25 cup whole milk
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 tsp baking powder
Apples
  • 2 apples, peeled and finely diced
Frying and topping
  • 1 Vegetable oil for frying Enough to reach about 2 inches in the pot.
  • 1 Powdered sugar or cinnamon glaze for topping Use powdered sugar for dusting, or use the cider glaze option below.
  • 1 cup powdered sugar For glaze: whisk with cider.
  • 2 tbsp cider For glaze: whisk with 1 cup powdered sugar.

Equipment

  • 1 Dutch oven

Method
 

Make the fritter batter
  1. Whisk sourdough starter, eggs, whole milk, and sugar together until smooth.
  2. Stir in all-purpose flour, cinnamon, nutmeg, salt, and baking powder until just combined.
  3. Fold in the finely diced apples; the batter will be thick.
Fry until deeply golden
  1. Heat vegetable oil to 350F in a heavy pot, keeping the oil depth at about 2 inches.
  2. Drop heaping tablespoons of batter into the hot oil and fry 2-3 minutes per side until deeply golden.
  3. Work in batches and do not crowd the pot so fritters cook evenly.
  4. Drain the fritters on paper towels and dust with powdered sugar while hot.
Optional cider glaze
  1. For a glaze, whisk 1 cup powdered sugar with 2 tablespoons cider until smooth.
  2. Drizzle the cider glaze over the hot fritters.

Notes

Pro tip: keep the oil at a steady 350F—if it runs cooler the fritters absorb more oil and turn greasy. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a 350F oven for 5-8 minutes. Freezing is not recommended for best texture. Dietary swap: use an egg substitute (or extra starter) and ensure your baking powder is gluten-free if you need a gluten-free version.