Sourdough Apple Fritters
Crisp-edged, cinnamon-spiced, and bursting with juicy apples — these sourdough fritters strike the perfect balance between nostalgic and elevated.
At a Glance
Loaf Style: Fried enriched batter
Skill Level: Intermediate
Total Time: ~12–18 hours (includes overnight ferment)
Prep Time: ~30 minutes
Yield: 8–10 fritters
Hydration: Medium (~65%)
Bake Temp: Frying oil at 350°F / 175°C
Baking Vessel: Deep skillet or pot for frying
Ingredients
Overnight Sponge
100g active sourdough starter
120g all-purpose flour
100g whole milk
1 tbsp sugar
Final Dough (next morning)
1 large egg
30g granulated sugar
½ tsp salt
½ tsp cinnamon
½ tsp vanilla extract
½ tsp baking powder
1 medium apple (peeled, cored, diced)
30g all-purpose flour (to adjust consistency if needed)
Neutral oil, for frying
Glaze (optional but recommended)
100g powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
Make the Overnight Sponge
1. In a medium bowl, combine sourdough starter, flour, milk, and sugar. Mix well.
2. Cover and let ferment overnight at room temperature (8–12 hours).
Finish the Batter
3. In the morning, whisk in egg, granulated sugar, salt, cinnamon, vanilla, and baking powder.
4. Fold in the diced apple. If the batter seems too thin, add 1–2 tbsp more flour until scoopable but soft.
5. Let rest for 10–15 minutes while you heat the oil.
Fry the Fritters
6. In a heavy skillet or pot, heat 2–3 inches of oil to 350°F / 175°C.
7. Drop batter by heaping tablespoons into the hot oil, 3–4 at a time.
8. Fry for 2–3 minutes per side, until deep golden brown and cooked through.
9. Remove with a slotted spoon and drain on paper towels.
Glaze (Optional)
10. Whisk together powdered sugar, milk, and vanilla until smooth.
11. Dip warm fritters into glaze or drizzle over the top. Let set for a few minutes before serving.
Visual Cues
Fritters should be puffed and golden with irregular, rustic edges.
Interior crumb should be fluffy and studded with soft apple pieces.
Why This Works
Sourdough discard lends gentle acidity, complexity, and structure, keeping the fritters light and flavorful. The overnight sponge builds depth, while the quick-fry method locks in a crisp finish — a bakery-worthy treat made right at home.