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.
Ingredients
- 125 g plain flour all-purpose flour
- 35 g granulated sugar or caster sugar
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 100 g sourdough discard 100% hydration
- 125 ml milk
- 2 eggs large
- 1 teaspoon vanilla bean paste or vanilla extract
- 450 g apples cored, peeled and diced into ½ cm cubes
- neutral oil, like vegetable or sunflower for frying
Sugar Glaze Option:
- 200 g icing sugar a.k.a. powdered sugar
- 2-3 tablespoon milk
- 1 teaspoon vanilla bean paste
Cinnamon Sugar Option
- 200 g granulated sugar
- 1 tablespoon cinnamon
Instructions
Glazed Option:
- In a bowl, combine icing sugar with 2 tablespoon of milk and vanilla (add another tablespoon of milk if the mixture is too thick). Set aside for later.
Cinnamon Sugar Option:
- In a medium bowl, combine the cinnamon and sugar, and set aside for later.
Sourdough Apple Fritters:
- Heat about 4 cm (1½ in) of oil in a large pot to 175° C (350°F).
- In the meantime, in a large mixing bowl combine the flour, baking powder, sugar, salt and cinnamon.
- In a separate bowl, whisk the milk, sourdough discard, eggs and vanilla until combined.
- Add the discard mixture to the dry ingredients and fold the batter together using a rubber spatule. Do not overmix - a few flour streaks are ok, as we will mix again when adding the apples.
- Add cubed apples and mix just enough for the apples to coat.
- When the oil is sufficiently hot, scoop the fritter batter (using an ice cream scoop, ¼ cup measure or a large serving spoon) into the oil.
- Fry for approximately 2 minutes, or until golden brown on the bottom, then flip and cook for another 2 minutes.
- Using two forks or a slotted spoon, lift the fritters onto a wire rack, set over a tray lined with paper towels to absorb any oil that drips off.
- CINNAMON SUGAR OPTION: Allow the fritters to sit on a wire rack for a minute, then roll them in the cinnamon sugar and place them back on the wire rack.
- GLAZED OPTION: Allow the fritters to cool down on the wire rack for 1-2 minutes, then spoon the glaze over the top of the fritters. Allow excess glaze to drip off the sides and let it set for 10-15 minutes before serving.
- Continue with the rest of the batter.
Video
Nutrition
Calories: 192kcalCarbohydrates: 43gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 33mgSodium: 243mgPotassium: 101mgFiber: 2gSugar: 29gVitamin A: 105IUVitamin C: 2mgCalcium: 91mgIron: 1mg
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