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Sourdough Apple Fritters

Sourdough apple fritters with tender, thick batter folded with finely diced apples and fried until deeply golden. Finish with powdered sugar or a quick cider glaze for a crisp, caramel-touched bite.
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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
  

Sourdough apple fritters
  • 1 cup sourdough starter (active or discard)
  • 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
  • 2 large apples, peeled and finely diced
  • 1 vegetable oil for frying Use enough to reach about 2 inches in the pot.
Topping and glaze
  • 1 powdered sugar or cinnamon glaze for topping
  • 1 cup powdered sugar For the optional cider glaze.
  • 2 tbsp cider For the optional cider glaze.

Equipment

  • 1 heavy pot

Method
 

Mix the batter
  1. Whisk the sourdough starter, eggs, whole milk, and sugar together until smooth and fully combined.
  2. Stir in the all-purpose flour, cinnamon, nutmeg, salt, and baking powder until just combined, then stop mixing as soon as the dry streaks disappear.
  3. Fold in the finely diced apples and keep mixing only until the apples are evenly distributed, with a thick batter consistency.
Fry the fritters
  1. Heat about 2 inches of vegetable oil in a heavy pot to 350F so it maintains steady frying temperature.
  2. Drop heaping tablespoons of batter into the hot oil and fry for 2-3 minutes per side until deeply golden.
  3. Work in batches and avoid crowding the pot so the oil temperature stays close to 350F and the fritters cook evenly.
  4. Drain the fritters on paper towels and dust with powdered sugar while hot so it sticks.
Optional cider glaze
  1. Whisk powdered sugar with cider until smooth, then drizzle the glaze over the warm fritters.

Notes

Pro tip: keep the oil at 350F—if it drops when you add batter, let it recover before continuing so the fritters stay crisp. Refrigerate leftover fritters in a sealed container for up to 2 days; rewarm in a 350F oven or toaster oven until hot. Freezing is yes: freeze cooled fritters in a single layer, then thaw and reheat until crisp. For a dairy-light swap, use lactose-free whole milk or a non-dairy milk that measures 1:1 for baking.