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Golden brown apple fritters covered in sweet glaze cooling on a wire rack

Crispy Sourdough Discard Apple Fritters

Transform your active sourdough discard into delightfully crispy apple fritters, bursting with spiced apple flavor and a tender interior. A perfect treat for breakfast or dessert, lightly fried to golden perfection and drizzled with a simple glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 14 pieces
Course: Breakfast/Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Fritters
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup sourdough discard active, unfed
  • 1/4 cup milk whole or low-fat
  • 1 large egg lightly beaten
  • 2 medium apples peeled, cored, and finely diced (about 1.5 cups)
  • 4-6 cups vegetable oil or other high smoke point oil, for frying
For the Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp milk or water
  • 1/2 tsp vanilla extract

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Heavy-bottomed Pot (e.g., Dutch oven)
  • Deep-fry thermometer
  • Slotted spoon or spider
  • Wire Rack
  • Paper Towels

Method
 

Prepare the Fritter Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt.
  2. In a separate medium bowl, combine the sourdough discard, milk, and lightly beaten egg. Mix until well combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
  4. Gently fold in the finely diced apples until evenly distributed throughout the batter. Set the batter aside while you prepare the oil.
Fry the Fritters
  1. In a heavy-bottomed pot or Dutch oven, pour 4-6 cups of vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
  2. Line a baking sheet with several layers of paper towels and place a wire rack over it. This will be for draining the fried fritters.
  3. Working in batches to avoid overcrowding the pot, carefully drop spoonfuls (about 1.5-2 tablespoons each) of the fritter batter into the hot oil. Ensure the oil temperature stays between 325-350°F (160-175°C).
  4. Fry the fritters for 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to turn them gently.
  5. Once golden and crispy, remove the fritters from the oil and transfer them to the prepared wire rack to drain any excess oil. Repeat with the remaining batter, allowing the oil to come back to temperature between batches if necessary.
Prepare the Glaze and Finish
  1. While the fritters are cooling slightly, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, milk (or water), and vanilla extract until smooth and free of lumps. Adjust consistency with a tiny bit more milk if too thick, or more powdered sugar if too thin.
  2. Once the fritters have cooled for a few minutes (they should still be warm), dip each fritter into the glaze, or drizzle the glaze generously over them using a spoon.
  3. Serve the Crispy Sourdough Discard Apple Fritters immediately for the best taste and texture.

Notes

For extra crispiness, ensure the oil temperature is maintained. If the oil is too cool, the fritters will absorb more oil and be greasy; if too hot, they will brown too quickly on the outside and be raw inside. Experiment with different apple varieties like Granny Smith for a tart contrast, or Honeycrisp for a sweeter fritter. Store leftover fritters in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh. Reheat briefly in a toaster oven for a crispier texture.