Sourdough Apple Fritters Recipe
Crunchy apples surrounded by fall spices and crispy light sourdough discard batter, fried til crisp and drizzled with sweet, bourbon glaze. You'll be amazed how fast these fritters disappear!
How to Make the Best Sourdough Apple Fritters
There’s something magical about turning sourdough discard into a crispy, golden-brown dessert that everyone will devour in minutes. These sourdough apple fritters are the perfect way to use up your sourdough starter while creating a treat that’s bursting with warm fall spices and juicy apple pieces.
The secret to these fritters is combining your sourdough discard with the right balance of cinnamon, nutmeg, and clove—spices that complement the natural sweetness of honeycrisp apples. When you fry them up until they’re golden and crispy, then drizzle them with a bourbon-spiked glaze, you’ve got a dessert that’s hard to resist. Whether you’re serving them at a fall gathering or just want a special treat for yourself, these fritters deliver that perfect combination of crispy exterior and tender, spiced apple filling.
Best served warm right out of the fryer while the glaze is still wet and glistening. Your sourdough starter waste never tasted so good!
Sourdough Apple Fritters
Crunchy apples surrounded by fall spices and crispy light sourdough discard batter, fried til crisp and drizzled with sweet, bourbon glaze. You'll be amazed how fast these fritters disappear!
Ingredients
Fritters
Bourbon Glaze
Instructions
Prep
- Peel and dice the apples into small 1/2 inch pieces. In a medium bowl, combine the sourdough discard with the cinnamon, nutmeg, clove, and salt. Stir into the batter, mixing well to combine.
- Add in the apples and baking soda, mixing well to combine. It may seem like there won't be enough discard at first, but it will thin out as the baking soda mixes into the batter.
Frying
- In a deep-sided, heavy bottom pan, heat the oil to 375°F. Line a sheet pan with paper towels to absorb the excess oil after frying. Have a slotted spoon or fork ready for flipping and removing the fritters.
- Carefully drop spoonfuls of batter into the hot oil, about 2 tablespoons of batter per fritter. Work in batches so you don't overcrowd the pan. As the batter thins out, be careful of batter splashing into the hot oil as you drop it.
- After the fritter cooks for 10 seconds use a fork or another utensil to gently lift the fritter from the bottom of the pan. Cook for about one minute on each side or until a little more than golden brown.
- Remove from the hot oil, draining off excess oil, and transfer to the towel-lined sheet pan or plate. Repeat until all the batter is fried.
Glazing
- As the oil heats, prepare the icing. In a small bowl, combine the confectioner's sugar, bourbon, and heavy cream. Whisk until smooth and set aside.
- Drizzle the bourbon icing over the hot fritters and serve immediately.