Sourdough Apple Fritters

5 from 1 vote

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!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings fritters

Calories 170kcal

Author Ashley Petrie, RDN, LDN

Equipment

Rimmed baking sheet
Wire rack
6-quart dutch oven or deep cast iron skillet
Thermometer
Slotted spoon

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.