James
Ingredients
For the Batter
- 1 cup (240 g) sourdough discard (unfed or fed)
- 2 medium apples (about 300 g), peeled and diced into ¼-inch cubes
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk (only if batter is too thick)
For Frying
- Vegetable oil or canola oil (about 4–6 cups, depending on your pot)
Vanilla Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Rubber spatula
- Heavy-bottom pot or Dutch oven
- Thermometer (recommended)
- Slotted spoon
- Cooling rack
- Paper towels
Step 1: Prepare the Apples
- Wash the apples thoroughly.
- Peel them (optional if you like the skin).
- Remove the core.
- Dice into small cubes (about ¼ inch).
Small pieces cook more evenly and distribute throughout each fritter.
Step 2: Mix Dry Ingredients
In a large bowl combine:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Granulated sugar
- Brown sugar
Whisk until evenly mixed.
Step 3: Mix Wet Ingredients
In another bowl combine:
- Egg
- Sourdough discard
- Vanilla
Whisk until smooth.
If your discard is very thick, add 1 tablespoon milk.
Step 4: Make the Batter
Pour wet ingredients into the dry ingredients.
Mix gently.
Do not overmix.
The batter should be thick enough to hold its shape but soft enough to scoop.
Fold in the diced apples.
If batter seems dry:
- Add 1 tablespoon milk.
If batter is too runny:
- Add 1 tablespoon flour.
Step 5: Heat the Oil
Pour oil into a deep pot.
Heat to 350°F (175°C).
If you don’t have a thermometer:
- Drop a tiny bit of batter into the oil.
- It should sizzle immediately and float to the surface in a few seconds without burning.
Step 6: Fry the Fritters
Using a large spoon or cookie scoop:
- Scoop about 2 tablespoons batter.
- Carefully drop into the hot oil.
Do not overcrowd the pot.
Fry only 3–4 fritters at a time.
Cook:
- 2–3 minutes on one side
- Flip carefully
- Cook another 2–3 minutes
The fritters should be:
- Deep golden brown
- Crisp outside
- Fully cooked inside
Internal temperature should be around 200°F (93°C) if checking with a thermometer.
Step 7: Drain
Transfer fritters onto:
- Paper towels for 1 minute.
Then move them to:
- A wire cooling rack.
This keeps the bottoms from becoming soggy.
Step 8: Make the Glaze
Whisk together:
- Powdered sugar
- Vanilla
- Milk
- Pinch of salt
The glaze should be thick but pourable.
If too thick:
- Add milk, 1 teaspoon at a time.
If too thin:
- Add more powdered sugar.
Step 9: Glaze the Fritters
While the fritters are still warm:
Option 1:
- Dip the top into the glaze.
Option 2:
- Spoon glaze over both sides.
Place back on the rack.
Let the glaze set for 10–15 minutes.
Tips for the Best Apple Fritters
- Use crisp apples such as Honeycrisp, Granny Smith, Fuji, or Pink Lady.
- Keep the oil at 350°F (175°C); oil that’s too hot burns the outside before the inside cooks, while cooler oil makes fritters greasy.
- Avoid overmixing the batter to keep the fritters tender.
- Fry in small batches so the oil temperature stays steady.
Storage
- Room temperature: Up to 1 day in an airtight container.
- Refrigerator: Up to 3 days.
- Freezer: Up to 2 months.
To reheat:
- Oven: 350°F (175°C) for 8–10 minutes.
- Air fryer: 350°F (175°C) for 3–5 minutes.
Yield
- Makes about 10–12 medium apple fritters.
Nutrition (Approximate, per fritter)
- Calories: 220–260
- Carbohydrates: 32 g
- Protein: 4 g
- Fat: 10–12 g
- Sugar: 14 g
- Fiber: 2 g
These fritters are best enjoyed warm, when the exterior is crisp, the apples are tender, and the vanilla glaze has just set.
