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–+ servings

Sourdough Apple Fritters

Delightfully crispy on the outside and soft inside, these Sourdough Apple Fritters are a perfect use for leftover sourdough starter, blended with apples and warm spices, and drizzled with glaze.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 12 hours
Servings: 12 fritters
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients

For the fritters

  • 100 g Sourdough Starter Ensure the starter is active.
  • 300 g All Purpose Flour
  • 60 g Sugar
  • 180 g Whole Milk
  • 1/4 cup Melted Butter
  • 1 large Egg
  • 1 small Apple, diced Any variety can be used.
  • 1 tsp Baking Soda
  • 1/2 Tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Clove
  • 1/2 tsp Salt
  • 1 Quart Lard or Coconut Oil For frying.

For the glaze

  • 2 cups Powdered Sugar
  • 1/4 cup Whole Milk or Heavy Cream Adjust for desired consistency.
  • 1 tsp Vanilla

Method

Overnight Sponge

  • In a large bowl, mix together the sourdough starter, sugar, flour, milk, and melted butter. Stir until everything is a wet, combined dough. Cover the bowl tightly and let it ferment overnight for 8 to 12 hours.

Morning Prep

  • In the morning, heat the cooking oil to 350 degrees F.
  • This may take some time, so it’s best to start this step first.

After Ferment

  • To the sponge from the night before, add the egg, diced apple, cinnamon, nutmeg, clove, salt, and baking soda. Mix everything by hand to create a sticky and wet batter.

Make the Glaze

  • While the oil is heating, prepare the glaze. In a bowl, combine the powdered sugar, milk, and vanilla. Mix until smooth, adding more milk or cream if needed. Set this aside.

Fry the Fritters

  • Once the oil is hot, carefully drop 1/4 cup of batter into the oil.
  • Use a potato masher to gently press the batter down into a disk without pushing through.
  • The dough should rise back to the surface after flattening. Fry each side for about 2 minutes until golden brown.
  • Use a slotted spoon to remove the fritters and place them on paper towels to absorb excess oil.
  • If the oil cools down, allow it to heat back up before frying more fritters.

Glaze and Serve

  • Dip or drizzle the warm fritters in the glaze and serve immediately.
  • Enjoy!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

Make sure your sourdough starter is active for the best flavor. Keep an eye on the oil temperature; too hot will burn the fritters, while too low will make them oily. Feel free to experiment with different spices or add nuts for extra crunch.
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