Sourdough Discard Apple Fritters

Yields: 10-12 Fritters
Prep Time: 20 minutes
Cook Time: 15-20 minutes (in batches)
Total Time: 40-50 minutes

Recipe Intensity: Easy

Ingredients

For the Apple Fritters:

1 ½ cups peeled and finely diced apple (about 1 large apple; Granny Smith or Honeycrisp work well)
1 cup (240g) unfed sourdough discard, at room temperature
2 tablespoons (28g) unsalted butter, melted (or vegetable oil)
1 large egg, at room temperature
1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¼ cups (156g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt

For the Cinnamon Sugar Coating:

½ cup (100g) granulated sugar
1 teaspoon ground cinnamon
4 tablespoons (57g) unsalted butter, melted

For Frying:

4-6 cups neutral oil (such as vegetable, canola, or peanut) for frying

Step-by-Step Instructions

Step 1: Prepare the Apples and Dry Ingredients

Begin by peeling, coring, and finely dicing your apple. A small, ¼-inch dice ensures the apples cook through and become tender inside the fritter without burning. Set them aside.

In a medium-sized bowl, whisk together all the dry ingredients: the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures the leavening agents and spices are evenly distributed throughout the batter, preventing clumps.

Step 2: Combine the Wet Ingredients

In a separate, larger bowl, whisk together the sourdough discard, melted butter, egg, and vanilla extract until the mixture is smooth and well-combined.

Step 3: Bring the Batter Together

Pour the dry ingredient mixture into the wet ingredients. Using a spatula, gently fold everything together until just combined. It’s okay if there are a few streaks of flour; overmixing will lead to tough fritters.

Now, gently fold in the diced apples until they are evenly distributed throughout the thick, shaggy batter.

Step 4: Heat the Oil for Frying

Pour the oil into a heavy-bottomed Dutch oven or a deep, large skillet until it’s about 1.5 to 2 inches deep. Attach a deep-fry or candy thermometer to the side of the pot. Heat the oil over medium heat until it reaches a steady temperature of 365°F (185°C). This is the ideal temperature—hot enough to cook the fritters quickly without absorbing excess oil, but not so hot that the outside burns before the inside is cooked.

Pro-Tip: If you don’t have a thermometer, test the oil by dropping a small bit of batter in. It should sizzle vigorously and float to the top within 15-20 seconds.

Step 5: Fry the Fritters to Golden Perfection

While the oil heats, prepare the cinnamon sugar coating. In a shallow bowl or plate, mix the ½ cup of sugar with 1 teaspoon of cinnamon. Place the 4 tablespoons of melted butter in another shallow bowl. Set both aside.

Once the oil is at temperature, it’s time to fry. Carefully drop heaping tablespoons of the batter into the hot oil. Do not overcrowd the pot; fry 3-4 fritters at a time. They will sink and then quickly float to the surface.

Fry for 2-3 minutes per side, using a slotted spoon or spider strainer to gently flip them, until they are a deep, golden brown on all sides.

Step 6: Drain and Coat the Fritters

As the fritters finish frying, transfer them to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Let them cool for just a minute until they are cool enough to handle but still warm.

Working one at a time, briefly dip the entire warm fritter into the melted butter, then immediately roll it in the cinnamon sugar mixture until fully coated. Return it to the wire rack.

Step 7: Serve and Enjoy!

Serve the fritters warm. They are at their absolute best within an hour of frying, when the exterior still has a slight crispness and the interior is cloud-soft and steamy.

Baker’s Notes & Recipe Variations

Oil Temperature is Key: The most common mistake is incorrect oil temperature. If the oil is too cool, the fritters will be greasy. If it’s too hot, the outside will burn before the inside is cooked. Keep your thermometer handy and adjust the heat as needed between batches.
Don’t Overmix: A lumpy batter is a good thing! It means you haven’t overdeveloped the gluten, which is the secret to a tender fritter.
Flavor Twists:
- Glazed Fritters: Skip the cinnamon sugar and dip the warm fritters in a simple glaze made from 1 cup of powdered sugar and 2-3 tablespoons of milk or apple cider.
- Add Nuts: Fold in ¼ cup of chopped pecans or walnuts with the apples.
- Spice It Up: Add a pinch of cardamom or allspice to the dry ingredients for a more complex spice profile.
Baking Option (Less Traditional): For a slightly healthier version, you can bake them. Drop scoops of batter onto a parchment-lined baking sheet and bake at 375°F (190°C) for 15-18 minutes. The texture will be more like a muffin, but they will still be delicious. Brush with melted butter and roll in cinnamon sugar after baking.

Storage and Reheating

Apple fritters are always best the day they are made. However, leftovers can be stored in an airtight container at room temperature for up to 2 days.

To recrisp, place them on a baking sheet in a 350°F (175°C) oven for 5-8 minutes. We do not recommend microwaving, as it will make them soft and greasy.

Nutrition Information

(Please note: The following nutrition information is an estimate and can vary based on the exact size of your fritters and how much oil they absorb.)

Serving Size: 1 Fritter

Calories: ~280
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 220mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g

Dietary Note: This recipe is vegetarian. It contains gluten, dairy, and eggs. It can be made dairy-free by using a plant-based milk and butter substitute in both the batter and the coating. For a gluten-free version, use a 1:1 gluten-free flour blend. This is a deep-fried treat and is high in sugar and fat, best enjoyed in moderation as an occasional indulgence.