Go Back

Sourdough Apple Fritters

Sourdough apple fritters made with a thick starter batter and diced apples, fried until deeply golden and crisp. Finish with a powdered sugar dusting or a quick cider glaze for a glossy, caramel-tinged topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Sourdough batter
  • 1 cup sourdough starter (active or discard) Use active starter for best lift, or discard for a tangy flavor.
  • 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
Apple filling
  • 2 large apples, peeled and finely diced
Frying and finishing
  • 1 vegetable oil for frying Enough to reach about 2 inches deep in the pot.
  • 1 powdered sugar or cinnamon glaze for topping Dust with powdered sugar while hot, or use a cider glaze (powdered sugar + cider).

Equipment

  • 1 Dutch oven

Method
 

Make the 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.
  3. Fold in the diced apples, keeping the batter thick.
Fry
  1. Heat vegetable oil to 350F in a heavy pot.
  2. Drop heaping tablespoons of batter into the hot oil, frying 2-3 minutes per side until deeply golden.
  3. Work in batches and do not crowd the pot so the oil temperature stays near 350F.
  4. Drain the fritters on paper towels, then dust with powdered sugar while hot.
Optional cider glaze
  1. Whisk powdered sugar with cider to make a glaze, then drizzle over the hot fritters.

Notes

Pro tip: keep the oil at 350F and fry in small batches for crisp, deeply golden edges without greasy centers. Store leftover fritters covered in the refrigerator up to 3 days; rewarm in a 350F oven until crisp. Freezing: yes—freeze cooled fritters in a single layer, then thaw and reheat for best texture. If you prefer a dairy-free option, use a plant milk like oat milk in place of whole milk and proceed the same way.