Sourdough Apple Fritters (Made With Discard)

Crisp, fluffy and packed with juicy apples, these Sourdough Apple Fritters are the perfect fall treat when you fancy something cosy, nostalgic and a little indulgent. Made with sourdough discard, they're a great way to use up leftover starter and turn it into something far better than your average apple fritters. One bite of that cinnamon-spiced apple centre and golden brown exterior, and you'll wonder why fritters weren't already part of your sourdough baking routine.

Jump to:

• To Glaze Or Sugar Coat?
• Ingredient Notes
• Step-By-Step Method
• Tips For Best Results
• Recipe FAQs
• More Apple Sourdough Recipes
• Sourdough Apple Fritters (Made With Discard)

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

To Glaze Or Sugar Coat?

There are two delicious finishing options for these fritters: a silky vanilla sugar glaze that sets into a crackly shell, or a cinnamon sugar coating that gives them that classic donut-shop feel and a crunchy texture. The recipe includes enough ingredients to glaze all fritters or coat all of them in cinnamon sugar - so if you'd like to do half and half, simply halve each finishing mixture.

Ingredient Notes

Here's everything you will need for these Sourdough Discard Apple Fritters:

• Plain Flour (All-Purpose Flour): Just regular purpose flour here - no need for strong bread flour. Keeps the fritters light rather than chewy.
• Sourdough Discard (100% Hydration): Use fresh discard (1-2 days old, stored in the fridge). Avoid discard that's overly acidic or forming hooch, as the tang will overpower the sweet apple flavour. You can use active sourdough starter instead - just weigh it, as equal parts by volume will vary.
• Apples: Granny Smith apples are ideal for a balance of sweet and tart flavours, but Gala apple or Honeycrisp also work beautifully.
• Spices: Cinnamon is classic, but try apple pie spice or a pinch of nutmeg for deeper fall flavours.
• Milk & Eggs: Bring to room temperature so they combine smoothly with the wet ingredients.
• Sugar Glaze or Cinnamon Sugar: Both options are brilliant. For a twist, add a little maple syrup to the glaze for a maple glaze moment.
• Oil for Frying: Any neutral frying oil works - vegetable oil and sunflower are best. You don't need too much oil, just enough to submerge the fritters by half. A cast-iron skillet works well for steady heat, but a deep pot is safer. You can use a Dutch Oven bowl too. 

Find the ingredient quantities, full recipe and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

1. Make the Glaze (if using): Mix icing sugar, milk and vanilla in a small bowl until smooth. Set aside.

2. Make Cinnamon Sugar (if using): Combine sugar and cinnamon in a medium bowl and set aside.

3. Heat the Oil: Add 4 cm of vegetable oil to a heavy-bottomed pot and heat to 175°C / 350°F over medium-high heat.

4. Mix the Dry Ingredients: In a large mixing bowl, combine flour, baking powder, sugar, salt and cinnamon.

5. Combine Wet Ingredients: In a separate bowl, whisk milk, sourdough discard, eggs and vanilla together.

6. Make the Batter: Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula. A few streaks of flour are fine.

7. Add the Apples: Fold in diced apples just until coated. Don't overmix.

8. Fry the Fritters: Scoop a dollop of batter (about ¼ cup) into the hot oil and fry for 2 minutes until golden brown underneath, then flip and cook another 1-2 minutes.

9. Drain: Using a slotted spoon or two forks, transfer to a wire rack set over a baking sheet lined with paper towels to drain excess oil.

10. Finish:

• Cinnamon Sugar: After 1 minute, roll warm fritters in cinnamon sugar and return to the rack.
• Glazed: Cool for 1-2 minutes, spoon glaze over the top of the fritters and let set for 10-15 minutes.

Tips For Best Results

Here are a few important things to know in order to make the best apple fritters the first time:

• Cut the Apples Small: Dice apples into no larger than ½ cm cubes. Small chopped apples cook faster, so you get soft, cooked apples before the batter browns too much.
• Oil Temperature Matters: Keep the oil temperature around 175°C / 350°F. Too cool and the fritters absorb excess oil and turn greasy; too hot and the outside browns before the apples cook. Adjust your heat as needed.
• Avoid Old Discard: Very sour, neglected discard (especially with sourdough hooch on top) will create bitterness. Fresh discard gives the best flavour.

• Prevent Browning: If prepping apples ahead, toss them in lemon juice to stop them turning brown.
• Enjoy Fresh: These are at their very best still slightly warm while the outside is crisp and the apples are soft inside. They lose their crispness over time.

Recipe FAQs

More Apple Sourdough Recipes

If you love baking with apples and sourdough, I have more delicious ideas for you below - from sourdough apple focaccia to cosy autumn bakes that use sourdough starter beautifully. Love no-oven sourdough desserts? Next time, try our Slow Cooker Sourdough Apple Cobbler!