Sourdough Discard Apple Fritters

Apple fritters made with sourdough discard! These are crisp and flavorful all on their own, but the glaze really takes them to the next level.

This is by far my favorite way to use up sourdough discard in the fall. It's a classic apple fritter with just a hint of sourdough flavor from the discard.

It's kind of the taste of a really good yeasted doughnut, without having to wait for it to rise.

These are so quick to make (and also so fun!), they've become a staple lunch menu item at my house. Especially good for when we're out of leftovers and have run out of bread (which happens at my house more than I would like to admit!).

But no one is complaining. Apple fritters, to the rescue!

Apple Fritter Key Ingredients

It is really quick and easy to whip up fritter batter. There's not an overwhelming number of ingredients, and it's no harder to make than say, these apple discard muffins.

These are the stars of the show:

• Flour - All purpose flour will do here, and you'll only need a cup!
• Sugar - There's a surprisingly small amount of sugar in the batter itself. Most of the sweetness will come from the glaze. Sugar adds moisture (and of course some sweetness), so don't skip it!
• Baking powder - Since this recipe uses sourdough starter discard, baking powder is what gives it its rise.
• Salt - The unsung hero of all baked goods.
• Cinnamon + Nutmeg - The classic spice combination for apple fritters.
• Milk - The main liquid here. I use whole milk, but feel free to substitute with what you have.
• Sourdough discard - This uses sourdough discard, which gives these a hint of sourdough flavor, but no leavening power. You can use discard right before feeding your starter, or you can use it from your fridge. It is very flexible!
• Egg - One egg to bind everything together.
• Vanilla - There's vanilla in the fritter batter and in the glaze. It is good!

The Apples

Apple Variety - You can use any apple you like/have here. I especially like sweet apples (honey crisp, gala, fuji), but more tart apples (Granny Smith, pink lady) will work just as well.

I love the irregular texture of fritters with diced apples, but don't love having undercooked apple in them. My solution here is to dice my apples pretty small. They cook through, and the fritter look like perfectly oddly shaped fritters.

Tips on Frying Fritters

You want you oil to be between 350 and 375 degrees when deep frying. DO NOT let it drop below 325 degrees or your fritters will get oil-logged and soggy. Oil that's above 375 degrees will lead to fritters that burn on the outside before they cook through.

I would recommend using vegetable oil or peanut oil here, and heating 1 ½ to 2 inches of it in a Dutch oven until it reaches somewhere between 350 and 375 degrees.

You'll want a baking sheet lined with paper towels next to your cooking station to place the cooked fritters on. Have all of this ready before you begin cooking!

Drop spoonfuls of batter into the oil and cook 1-2 minutes on the first side. Monitor your oil temperature closely as they cook! (I highly recommend a thermometer for this.) It will drop when you add the batter, but make sure it doesn't go below 325 or above 375.

Flip the fritters and cook another 1-2 minutes on the other side. They are done when they're golden brown on the outside, and cooked through on the inside. You can test the inside either by sampling one, or by checking the internal temperature - it will be 200 degrees once cooked.

The Glaze

The glaze might just be my favorite part of these fritters. A classic milk and powdered sugar icing, with just a bit of vanilla. It is worth the extra effort!

I highly recommend sifting the powdered sugar here, otherwise, your glaze will have lumps in it.

Whisk all the ingredients together, and add a splash more milk or an extra spoon of powdered sugar to adjust the consistency. You want it to be fairly thin, but still have some body to it. It should flow off a spoon, but not immediately form a level layer in the rest of the glaze.

Dip the tops of your cooked fritters into the glaze and place on a wire rack to drip. The glaze will harden as the fritters cool, but you can eat them warm or at room temperature.

Make-Ahead Apple Fritters

To streamline the process, you can most definitely mix the batter (minus the apples) ahead of time and store in the fridge for up to 12 hours.

When you're ready to cook, just stir in the apples and proceed!