Sourdough Apple Fritters
Crispy on the outside, fluffy inside, these Sourdough Apple Fritters are filled with cinnamon-spiced apples and drizzled with a sweet apple glaze. Ready in just 30 minutes, they’re the perfect fall treat for breakfast, snack, or dessert.
Ingredients
- 150 gramsall-purpose flour (about 1 cup plus 2 tablespoons)
- 50 gramsgranulated sugar (about 1/4 cup)
- 8 gramsbaking powder (about 2 teaspoons)
- 3 gramssalt (about 1/2 teaspoon)
- 6 gramscinnamon (about 2 teaspoons)
- 300 gramsapples (chopped into 1-inch pieces, about 2 medium-sized apples, pink lady or granny smith or honeycrisp)
- 100 gramssourdough discard (scant 1/2 cup)
- 2 largeeggs (about 100 grams)
- 60 gramsapplesauce (about 1/4 cup)
- coconut oil for frying (or any neutral-flavored oil with a high smoke point (canola or vegetable oil))
- 240 gramspowdered sugar (about 2 cups)
- 50 gramsapple cider (about 3 tablespoons, or substitute apple juice)
- 2 gramsvanilla extract (about 1/2 teaspoon)
- a pinch of salt
Directions
- 1
Heat the Oil: Pour oil into a medium pot or saucepan, filling it about 2–3 inches deep. Heat over medium heat to about 330-350ºF while you prepare the fritter dough.
- 2
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Chop the apples into 1-inch pieces (skin can be left on based on preference). Add apple chunks to the dry ingredients and gently toss with a fork to coat. Set aside.
- 3
Mix the Wet Ingredients: In a smaller bowl, whisk together the sourdough discard, eggs, and applesauce until fully combined.
- 4
Combine the Batter: Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
- 5
Check Oil Temperature: Using a thermometer, make sure the oil is around 330-350°F. Adjust the heat as needed to maintain temperature; too hot will burn the fritters, too cool will make them greasy.
- 6
Fry the Fritters: Using a 2-tablespoon cookie scoop or spoon, carefully drop portions of batter into the hot oil. Fry in batches for 2–3 minutes, turning as needed, until golden and crisp outside and tender inside.
- 7
Drain: Remove fritters with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil.
- 8
Make the Glaze: In a small bowl, whisk together powdered sugar, apple cider, vanilla extract and a pinch of salt until smooth. Drizzle over the warm fritters and enjoy warm!