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.

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Breakfast Sourdough Biscuits

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Sourdough Morning Glory Muffins