Crispy Sourdough Discard Apple Fritters

I’ve always had a soft spot for apple fritters, but it wasn’t until I started making sourdough bread that I realized I could combine two of my favorite things. You know how it goes – you feed your sourdough starter and end up with discard that feels wasteful to throw away. Well, these fritters are the perfect solution.

These apple fritters are what I make when my kids are asking for something sweet on weekend mornings, but I want to use up that sourdough discard sitting in my fridge. They’re easier than you might think, and the sourdough adds this subtle tang that makes them different from regular fritters. Plus, there’s something satisfying about turning what would’ve been waste into something everyone fights over at breakfast.

Not sure what to do with your sourdough discard? Trust me, once you try these fritters, they’ll become your go-to recipe. They’re crispy on the outside, packed with fresh apples, and just the right amount of sweet. And the best part? You’re putting that discard to good use.

What Kind of Apples Should I Use?

While this recipe calls for Honeycrisp apples, you’ve got plenty of options that’ll work great in these fritters. Firm, crisp apples like Granny Smith, Pink Lady, or Braeburn are excellent choices since they hold their shape well when cooked and won’t turn mushy. If you’re using sweeter apples like Honeycrisp or Fuji, you might want to dial back the sugar a tiny bit in the recipe. Just make sure to avoid softer varieties like Red Delicious or McIntosh – they tend to break down too much during frying and can make your fritters soggy. Remember to chop your apples into even, small pieces so they cook consistently and don’t poke through the batter.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting tasty results:

• Sourdough starter: This is the key ingredient that can’t be substituted – you’ll need that unfed starter for the proper texture and flavor. If you don’t have sourdough starter, you might want to look for a different apple fritter recipe.
• Honeycrisp apples: While Honeycrisp apples give a nice sweet-tart balance, you can use Granny Smith for more tartness, or Gala, Fuji, or Pink Lady apples for sweetness. Just avoid softer apples like Red Delicious that might turn mushy.
• Spices: No ginger or nutmeg? You can use just cinnamon, or try apple pie spice blend instead of the individual spices. Each teaspoon of apple pie spice can replace all three spices listed.
• Canola oil: Any neutral-flavored oil with a high smoke point works well – try vegetable oil, peanut oil, or sunflower oil for frying.
• Oat milk: For the glaze, any milk works fine – dairy milk, almond milk, soy milk, or even water in a pinch. Just make sure it’s unsweetened to keep the right sugar balance.

Watch Out for These Mistakes While Frying

The biggest challenge when making sourdough apple fritters is maintaining the right oil temperature – if it’s too hot, the outside will burn before the inside cooks, and if it’s too cool, your fritters will become greasy and heavy. Keep your oil between 350-375°F using a thermometer, and don’t overcrowd the pan as this will cause the temperature to drop dramatically. Another common mistake is not chopping the apples small enough – larger chunks won’t cook through and can make the fritters fall apart while frying, so stick to the 1/4 inch size specified in the recipe. To ensure the best texture, avoid overmixing the batter once you’ve combined the wet and dry ingredients – a few lumps are perfectly fine and will give you lighter, fluffier fritters. For the crispiest results, let the fritters drain on a wire rack instead of paper towels, which can make them soggy, and glaze them while they’re still slightly warm but not hot.

What to Serve With Apple Fritters?

These warm, crispy apple fritters are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee or spiced chai tea. For a cozy weekend breakfast spread, serve them alongside some crispy bacon or breakfast sausage to balance out the sweetness. If you’re feeling extra indulgent, add a scoop of vanilla ice cream while the fritters are still warm, or drizzle them with some warm caramel sauce. A simple fruit salad on the side can add a fresh element to balance out these rich, sweet treats.

Storage Instructions

Keep Fresh: Apple fritters are best enjoyed fresh and warm, right after they’ve cooled enough to glaze. If you need to save some for later, place them in an airtight container and keep at room temperature for up to 2 days. Just know they might lose some of their initial crispiness!

Refrigerate: You can pop these fritters in the fridge in an airtight container for up to 4 days. Place a paper towel in the container to absorb any excess moisture and keep them from getting too soft.

Warm Up: To bring back some of that fresh-made magic, warm refrigerated fritters in a preheated 350°F oven for about 5 minutes. The microwave works too – just 10-15 seconds should do it, though they won’t be as crispy. Skip the freezer for these treats – fresh is definitely best!

Preparation Time	60-90 minutes
Cooking Time	20-30 minutes
Total Time	80-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 30-35 g
• Fat: 180-210 g
• Carbohydrates: 300-350 g

Ingredients

• 1 cup unfed sourdough starter from the fridge (275g)
• 1 1/4 cups all-purpose flour (160g)
• 1/4 cup water (60g)
• 1 1/2 teaspoons baking powder (7g)
• 1/2 teaspoon salt (4g)
• 1/2 teaspoon ground cinnamon (3g)
• 1/4 teaspoon ground ginger (2g)
• 1/8 teaspoon ground nutmeg (1g)
• 1/4 cup granulated sugar (50g)
• 1 egg
• 2 large honeycrisp apples, peeled, cored, and chopped into 1/4 inch pieces
• 3 tablespoons unsalted butter (40g)
• 1 tablespoon sugar (12g)
• 1/2 teaspoon cinnamon (3g)
• 3 cups canola oil (650g)
• 1/4 cup powdered sugar (30g)
• 1 tablespoon oat milk (or any unsweetened milk alternative or dairy milk on hand) (15g)

Step 1: Prepare the Dough the Night Before

The evening before you plan to make the fritters, mix the flour and sourdough starter in a bowl until thoroughly combined.

Adjust the texture by adding up to 1/4 cup of water, depending on your starter’s hydration.

Cover the mixture and let it rest in a warm spot, such as inside the oven with the light on, overnight to allow the starter to ferment.

Step 2: Form the Dough

The next morning, add the starter and flour mix to the bowl of a stand mixer.

Include the remaining dough ingredients: baking powder, salt, cinnamon, ginger, nutmeg, sugar, and egg.

Using the paddle attachment, mix until all ingredients are incorporated into a cohesive dough.

Cover the dough and let it rest for 30 minutes while you prepare the apples.

Step 3: Cook the Apples

In a large skillet, melt butter over medium heat.

Add chopped apples, along with a sprinkle of cinnamon and sugar.

Cook for about 10 minutes, stirring occasionally, until the apples soften and release some of their juices.

Once done, strain the cooked apples and let them cool down slightly.

Step 4: Heat the Oil and Combine Apples with Dough

While the apples are cooling, fill a large pot with canola oil and heat it over medium heat until it reaches 350 degrees F.

Use a meat or candy thermometer to monitor the oil temperature.

Meanwhile, add the cooled apples to the dough and stir until evenly incorporated.

Step 5: Fry the Fritters

Once the oil has reached the correct temperature, use a cookie scoop or spoon to carefully drop 1/4 cup-sized portions of the apple fritter dough into the hot oil.

Fry the fritters for up to 2 minutes per side, monitoring closely to achieve a golden brown color while avoiding burning.

Use a slotted spoon or grill tongs to turn and remove the fritters safely.

Step 6: Drain and Glaze the Fritters

Transfer the browned fritters from the oil to a plate lined with paper towels to drain any excess oil.

Once all fritters are cooked, move them to a serving plate.

Quickly whisk together powdered sugar and milk to create a glaze, and drizzle it over the warm fritters.

Serve immediately or flash freeze any extras for longer-term storage!