These sourdough discard apple fritters are the perfect cozy breakfast treat you can make right in your own kitchen. Crispy on the outside, tender on the inside, and filled with warm spiced apples, they’re a delicious way to use up extra starter and have quickly become one of our favorite sourdough discard recipes.
With simple ingredients and no need to visit the donut shop, these homemade golden-brown fritters deliver that fresh, sweet flavor your taste buds will love. Whether you're whipping them up for a lazy weekend morning or a special brunch, this easy go-to recipe brings all the comfort and flavor of a bakery-style treat straight to your table.
Table of Contents
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Which apples are best for apple fritters?
The best apples for apple fritters are firm, slightly tart varieties that hold their shape during frying and provide a nice balance to the sweet batter. Granny Smith apples are a top choice thanks to their tart flavor and crisp texture, making them ideal for fritters. Honeycrisp is another excellent option, offering a juicy, sweet-tart bite with plenty of crunch. Other great choices include Braeburn, Jonagold, and Pink Lady, all of which bring a blend of sweetness, acidity, and firmness that works beautifully in cooked recipes. It's best to avoid soft apples like Red Delicious or McIntosh, as they tend to break down and become mushy during cooking. For even more flavor, try mixing a tart apple like Granny Smith with a sweeter variety like Honeycrisp to create a well-rounded, delicious fritter.
Ingredients for homemade apple fritters
For the Fritters:
½ cup (100g) sourdough discard or active sourdough starter
½ cup whole milk
¼ cup (50g) granulated white sugar
2 teaspoons baking powder
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
2 large eggs, lightly beaten
4 tablespoons unsalted butter, softened
2 cups (265g) all-purpose flour (or fresh milled Hard White Wheat on pastry setting)
½ teaspoon (5g) kosher salt
2 cups peeled, diced fresh apples (like Honeycrisp or Granny Smith Apples)
1 teaspoon (4.2g) vanilla
Coconut oil for frying oil (can also use: vegetable, avocado, or canola)
Sweet Glaze:
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract (optional)
Sourdough Apple Fritter Recipe Instructions
STEP 1: Core and chop the apples into small pieces and place them to the side. (Don't throw away the cores! Use them for this raw apple cider vinegar recipe!) In a large mixing bowl combine the wet ingredients by whisking together the sourdough discard, milk, eggs, softened butter, sugar, and vanilla.
STEP 2: In a separate bowl, mix the flour, salt, cinnamon, baking powder, and nutmeg. Add dry ingredients to the wet and stir until just combined (don’t overmix). Fold in the chopped apples.
STEP 3: In a deep skillet or Dutch oven, heat 2–3 inches of oil on medium heat to 350 degrees. Once the oil temperature is right, drop a ¼ cup of batter into the hot oil, and flatten slightly with a potato masher or the back of a spoon. Allow to cook for 2 minutes.
STEP 4: Flip the fritters and cook the other side for another 2 minutes. For best results fry in small batches. Remove with a slotted spoon and drain on a wire rack or paper towels.
STEP 5: While still warm, whisk together the vanilla glaze ingredients until smooth and drizzle or dip the fritters, then place them on parchment paper or a wire rack. Best enjoyed fresh and warm!
Tips for Delicious Sourdough Apple Fritters
- You can prep the batter ahead of time and refrigerate for up to 12 hours before frying if you want to long ferment the dough.
- Frying to Perfection: I heated the oil to 350 degrees and cooked the fritters for exactly 2 minutes on each side. This made for a perfectly crisp outside with great flavor. Since I cook our fritters in a dutch oven, and not in a deep fryer, I have to continually monitor and regulate the temperature.
- Glaze: If you like a heavier glaze on your fritters, simply re-dip them after the icing has set for a few minutes.
- Add chopped pecans or a pinch of clove for variation.
- This is a thicker dough, so it should hold it's shape when placing it into the hot oil. I like to use a potato masher to gently flatten it to give it it's fritter shape.
More Simple Sourdough Discard Recipes
The Best Sourdough Discard Apple Fritters Recipe
Ingredients
For the Fritters:
- ½ cup 100g sourdough discard or active sourdough starter
- ½ cup whole milk
- ¼ cup 50g granulated white sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs lightly beaten
- 4 tablespoons unsalted butter softened
- 2 cups 265g all-purpose flour (or fresh milled Hard White Wheat on pastry setting)
- ½ teaspoon 5g kosher salt
- 2 cups peeled diced fresh apples (like Honeycrisp or Granny Smith Apples
- 1 teaspoon 4.2g vanilla
- Coconut oil for frying oil can also use: vegetable, avocado, or canola
Sweet Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract optional
Instructions
- Core and chop the apples into small pieces and place them to the side. In a large mixing bowl combine the wet ingredients by whisking together the sourdough discard, milk, eggs, softened butter, sugar, and vanilla.
- In a separate bowl, mix the flour, salt, cinnamon, baking powder, and nutmeg. Add dry ingredients to the wet and stir until just combined (don’t overmix). Fold in the chopped apples.
- In a deep skillet or Dutch oven, heat 2–3 inches of oil on medium heat to 350. Once the oil temperature is right, drop a ¼ cup of batter into the hot oil, flatten slightly with a potato masher or the back of a spoon. Allow to cook for 2 minutes.
- Flip the fritters and cook the other side for another 2 minutes. For best results fry in small batches. Remove with a slotted spoon and drain on a wire rack or paper towels.
- While still warm, whisk together the vanilla glaze ingredients until smooth and drizzle or dip the fritters, then place them on parchment paper or a wire rack. Best enjoyed fresh and warm!
Notes
-
- You can prep the batter ahead and refrigerate for up to 12 hours before frying if you want to long ferment the dough.
-
- Frying to Perfection: I heated the oil to 350 degrees and cooked the fritters for exactly 2 minutes on each side. This made for a perfectly crisp outside with great flavor. Since I cook our fritters in a dutch oven, and not in a deep fryer, I have to continually monitor and regulate the temperature.
-
- Glaze: If you like a heavier glaze on your fritters, simply re-dip them after the icing has set for a few minutes.
-
- Add chopped pecans or a pinch of clove for variation.
- This is a thicker dough, so it should hold it's shape when placing it into the hot oil. I like to use a potato masher to gently flatten it to give it it's fritter shape.
Leave a Reply