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Sourdough Apple Fritters

Sourdough apple fritters made with thick sourdough batter and caramelized apple pieces, fried golden and irregular, then dusted or glazed. Quick frying at 350°F creates a deeply browned crust while keeping the center tender.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Sourdough fritter batter
  • 1 cup sourdough starter use active 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 large apples peeled and finely diced
Frying and topping
  • 1 vegetable oil for frying
  • 1 powdered sugar for dusting
  • 1 cider for glaze (cider amount used in glaze step)

Equipment

  • 1 Dutch oven

Method
 

Make the batter
  1. Whisk the sourdough starter, eggs, whole milk, and sugar together until smooth.
  2. Stir in the all-purpose flour, cinnamon, nutmeg, salt, and baking powder until just combined; the batter should look thick.
  3. Fold in the finely diced apples until evenly distributed.
Fry the fritters
  1. Heat about 2 inches of vegetable oil in a heavy pot to 350°F.
  2. Drop heaping tablespoons of batter into the hot oil, then fry for 2–3 minutes per side until deeply golden.
  3. Fry in batches so you do not crowd the pot, keeping the oil at about 350°F.
  4. Drain the fritters on paper towels and dust with powdered sugar while hot, or glaze right away.
Make the quick glaze (optional)
  1. Whisk 1 cup powdered sugar with 2 tablespoons cider until smooth, then drizzle over the warm fritters.

Notes

For best texture, keep the oil at a steady 350°F and don’t crowd the pot—this prevents greasy fritters and helps the batter set quickly. Store leftovers in an airtight container in the refrigerator for up to 2 days; rewarm in a 350°F oven for 5–8 minutes to refresh crispness. Freezing is not recommended for fried fritters (they can soften when thawed). For a dairy-free swap, use a dairy-free milk in place of whole milk while keeping the rest the same.