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Sourdough Apple Fritters

Sourdough apple fritters with a thick, just-combined batter and caramelized diced apples. Pan-fried in 350F oil until deeply golden, then dusted or drizzled with a quick cider glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 fritters
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup sourdough starter Use active starter or discard.
  • 1 cup all-purpose flour
  • 2 eggs
  • 0.25 cup whole milk
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 tsp baking powder
  • 2 apples Peeled and finely diced.
Frying and topping
  • 0.5 cup vegetable oil For frying; heat about 2 inches in a heavy pot.
  • 0.25 cup powdered sugar For dusting while hot or for the glaze base.
  • 2 tbsp cider Used in the glaze (whisk with powdered sugar).

Equipment

  • 1 Dutch oven

Method
 

Make the fritter batter
  1. Whisk the sourdough starter, eggs, milk, and sugar together until smooth.
  2. Stir in the flour, cinnamon, nutmeg, salt, and baking powder until just combined; stop as soon as no dry streaks remain.
  3. Fold in the finely diced apples; the batter should be thick and studded with fruit.
Fry the fritters
  1. Heat 2 inches of vegetable oil to 350F in a heavy pot.
  2. Drop heaping tablespoons of batter into the hot oil, leaving space between fritters so the oil stays at temperature.
  3. Fry for 2-3 minutes per side, turning once, until each fritter is deeply golden with crisp edges.
  4. Drain the fritters on paper towels, and dust with powdered sugar while hot.
  5. Repeat with remaining batter in batches, avoiding crowding the pot.
Optional cider glaze
  1. For a glaze, whisk powdered sugar with cider until smooth, then drizzle over the hot fritters.

Notes

Pro tip: Keep the oil at 350F—if it drops, the fritters absorb more oil and won’t crisp as well. Store leftovers covered in the fridge up to 2 days; rewarm in a 350F oven for 5-8 minutes. Freezing is not recommended due to the apple texture. Dietary swap: for a dairy-light option, use unsweetened oat milk in place of whole milk (the batter consistency may be slightly thicker).