These Sourdough Apple Fritters are light, fluffy, and golden brown with freshly grated apple in every bite. Perfect for breakfast or dessert, this lightly sweetened fall treat is a delicious way to use up sourdough discard!
Few things feel more fall than warm apple fritters straight from the fryer.
This is actually the first deep-fried recipe I’ve ever shared on the blog. And to be honest, I’ve always been nervous about deep frying at home. It seemed messy, a little dangerous, and just not worth the trouble.
But with sourdough discard on hand and apples in season, fritters felt like the perfect excuse to push past that fear and try something new.
I already have the classics covered—sourdough apple crisp, apple pie, apple cinnamon sourdough bread—so a fritter felt like a fun way to challenge myself.
It turns out that deep frying at home is easier than I expected. With a Dutch oven or deep cast iron skillet and a thermometer to monitor the oil temperature, you’re golden—literally.
These sourdough apple fritters are lightly sweetened, crispy on the outside, and fluffy on the inside. With freshly grated apple in every bite, they’re the perfect treat to share with friends after a day of apple picking.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tang and extra moisture to the batter. Fritters are a great way to use up extra discard.
- Apples- Grate or finely dice them so they blend easily into the batter and help the fritters hold their shape while frying. I prefer tart apples like Granny Smith, but any variety you enjoy will work.
- Cinnamon- Feel free to add or swap in other warm spices like nutmeg, ginger, or a pinch of allspice.
- All-Purpose Flour- Spoon and level your flour or use a kitchen scale for the best results. You can substitute up to ⅓ with whole wheat flour for a heartier fritter.
- Granulated Sugar- Just enough to lightly sweeten the fritters without making them overly sweet.
- Whole Milk- Adds richness and moisture. Low-fat or non-dairy alternatives (like oat or almond milk) can be used if preferred.
- Baking Powder- Helps the fritters puff up and stay light and airy inside.
- Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
Tips for Success
- Use a kitchen scale. Weighing your ingredients is more accurate than using measuring cups and provides more consistent results.
- Grate or finely dice the apples. Smaller pieces help the fritters cook evenly and hold together better in the oil.
- Use a thermometer. Maintaining a steady oil temperature around 350°F is key for crispy, golden fritters without greasy or undercooked centers.
- Don’t overcrowd the pan. Fry 3–4 fritters at a time to avoid dropping the oil temperature too much.
- Drain on a wire rack. Placing the fritters on a wire rack (not just paper towels) after frying helps keep them crisp.
- Serve immediately. These are best enjoyed fresh and warm.
How to Make Sourdough Apple Fritters
Learn how to make sourdough discard apple fritters with these easy step-by-step instructions and pictures.
Step 1: Mix dry ingredients. In a small bowl, combine flour, sugar, baking powder, salt, and cinnamon.
Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add milk, sourdough discard, and vanilla. Whisk until smooth.
Step 3: Combine and fold in apples. Gently fold the dry ingredients into the wet until just combined. Fold in the apples.
Step 4: Heat the oil. In a Dutch oven or deep skillet, heat 1 ½–2 inches of oil to 350°F, using a thermometer to monitor the temperature.
Step 5: Fry the fritters. Drop about ¼ cup of batter into the hot oil (3–4 at a time). Fry for 2 minutes per side, or until golden brown and cooked through.
Step 6: Serve. Transfer to a wire rack to cool slightly. Dust with powdered sugar and enjoy while warm!
How to Store
These fritters are best enjoyed right after frying. They don’t store well, so I recommend eating them the same day.
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More Sourdough Apple Recipes
📖 Recipe
Sourdough Apple Fritters
Equipment
- 6-quart dutch oven or deep cast iron skillet
Ingredients
- 2 quarts vegetable oil for frying
- 1 ½ cups (180 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, reduce by half
- 1 teaspoon ground cinnamon
- 2 large (100 grams) eggs
- ½ cup (120 grams) whole milk
- ½ cup (100 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- 1 pound (about 2 large) apples peeled, cored, and grated or finely diced
- Powdered sugar for dusting
Instructions
- Line a rimmed baking sheet with paper towels and place a wire rack on top. This will help catch excess oil and keep the fritters crisp after frying. Set aside.
- In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.1 ½ cups (180 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon ground cinnamon
- In a large bowl, whisk the eggs. Add the milk, sourdough discard, and vanilla extract, and whisk until smooth and well combined.2 large (100 grams) eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold until just combined—don’t overmix. Then fold in the grated (or finely diced) apples.1 pound (about 2 large) apples
- Pour about 1 ½ to 2 inches of vegetable oil into a Dutch oven or deep cast iron skillet. Heat the oil to 350°F over medium heat, using a thermometer to monitor the temperature. Adjust the heat as needed to keep the oil steady at 350°F while frying.2 quarts vegetable oil
- Working in batches, drop about ¼ cup of batter per fritter into the hot oil (you should be able to fit 3–4 at a time without crowding). Fry for about 2 minutes on the first side, or until golden brown. Flip and cook for another 2 minutes, or until both sides are deep golden and the center is cooked through.
- Use a slotted spoon to transfer the cooked fritters to the wire rack. Repeat with the remaining batter. Dust with powdered sugar, if desired, and serve warm.Powdered sugar
Notes
- Storage: These fritters don’t store well and are best enjoyed warm, right after frying.
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