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A plate of golden-brown, freshly fried apple fritters dusted with sweet powdered sugar.

Crispy Sourdough Apple Fritters with Vanilla Glaze

These delightful fritters boast a perfectly crispy exterior and a soft, apple-studded interior, elevated by the subtle tang of sourdough. A perfect treat for breakfast or dessert, drizzled with a simple vanilla glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 15 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Sourdough Fritter Batter
  • 1 cup active sourdough starter fed and bubbly
  • 1/2 cup whole milk room temperature
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted and cooled slightly
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
For the Apple Filling
  • 2 medium firm, tart apples e.g., Granny Smith, Honeycrisp, peeled, cored, and finely diced
  • 1 tbsp fresh lemon juice
For Frying
  • 6-8 cups neutral oil e.g., canola, vegetable, peanut, for deep frying
For the Vanilla Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp whole milk or heavy cream
  • 1 tsp vanilla extract
  • pinch salt

Equipment

  • Large mixing bowls
  • Whisk
  • Rubber Spatula
  • Large heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider
  • Wire Rack
  • Baking Sheet
  • Small Bowl

Method
 

Prepare the Fritter Batter
  1. In a large mixing bowl, combine the active sourdough starter, milk, egg, and melted butter. Whisk until well combined.
  2. In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
  3. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. This allows the flour to fully hydrate and the flavors to meld, creating a better texture.
Prepare the Apple Filling
  1. While the batter is chilling, prepare the apples. Peel, core, and finely dice the apples into small, uniform pieces (about 1/4 inch cubes).
  2. Toss the diced apples with fresh lemon juice to prevent browning.
  3. Just before frying, gently fold the diced apples into the chilled fritter batter.
Fry the Fritters
  1. Pour the neutral oil into a large heavy-bottomed pot or Dutch oven, ensuring it is at least 3-4 inches deep. Attach a deep-fry thermometer to the side of the pot.
  2. Heat the oil over medium-high heat until it reaches 350°F (175°C). Do not let the temperature exceed 375°F (190°C).
  3. Line a baking sheet with several layers of paper towels and place a wire rack over it.
  4. Working in batches to avoid crowding the pot, carefully drop spoonfuls (about 1.5-2 tablespoons per fritter) of the apple fritter batter into the hot oil.
  5. Fry the fritters for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to gently flip them as needed. The sourdough and baking powder will help them puff up.
  6. Once golden brown, remove the fritters from the oil and transfer them to the wire rack to drain excess oil. Repeat with remaining batter, ensuring the oil temperature stays consistent between batches.
Make the Vanilla Glaze
  1. While the fritters are still warm, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt until smooth. Add more milk or cream, 1/2 teaspoon at a time, until the desired drizzling consistency is reached.
Glaze and Serve
  1. Drizzle or dip the warm fritters into the vanilla glaze.
  2. Allow the glaze to set slightly on the wire rack before serving.
  3. Serve warm for the best crispy texture.

Notes

**Active Sourdough Starter**: Ensure your sourdough starter is active and bubbly, meaning it has been fed 4-8 hours prior and has doubled in size. This contributes to the fritter's lift and flavor.
**Oil Temperature**: Maintaining the correct oil temperature is crucial for crispy fritters that are cooked through. If the oil is too hot, the fritters will brown too quickly on the outside and remain raw inside. If it's too cool, they will absorb too much oil and become greasy.
**Batch Frying**: Do not overcrowd the pot when frying, as this will lower the oil temperature and result in soggy fritters. Fry in small batches.
**Storage**: Best served fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day. Reheat in an air fryer or oven for a few minutes to regain some crispness.