Sourdough Apple Fritters

Small-Batch Apple Fritters (for 1 apple)

Serves: 1–2
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Special equipment: Saucepan or deep pan for frying, thermometer (optional)

 Let’s learn how to make it

These little sourdough apple fritters are crisp and golden outside, soft and fluffy inside, and coated in a simple cinnamon-sugar glaze. A perfect way to use up your leftover sourdough starter and one apple.

Ingredients

For the Fritters:

• 1 medium apple, peeled, cored, and diced into small chunks

• 1 tsp granulated sugar (for tossing the apple)

• ¼ tsp ground cinnamon (for tossing the apple)

• 125 g sourdough discard

• 35 g all-purpose flour

• ¼ tsp baking powder

• Pinch of salt

• Water as needed to thin to a thick, spoonable batter

• Neutral frying oil (for deep or shallow frying)

For the Glaze:

• 65 g (½ cup) powdered sugar

• ¼ tsp ground cinnamon

Method

1. Prep the apple:
   Peel, core, and dice the apple into chunks, slices whatever you like! Toss the pieces with the sugar and cinnamon until evenly coated. Set aside.

2. Heat the oil:
   Add neutral oil to a small saucepan to about 5 cm deep. Heat to 175°C (350°F) the oil should shimmer when ready. If you drop in a little drip of batter and it frys straight away this is a good test to.

3. Make the batter:
   In a bowl, combine the flour, baking powder, and salt. Stir in the sourdough discard until smooth.
   Add a splash of water at a time until you have a thick but spoonable batter that clings to the apple pieces.

4. Add the apple:
   Fold the cinnamon-sugar apples into the batter until evenly coated.

5. Fry:
   Working in small batches, drop spoonfuls of the apple batter into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp. Transfer to a paper towel–lined plate to drain.

6. Make the glaze:
   In a small bowl, mix together the powdered sugar and cinnamon. Drizzle over the warm fritters while they’re still slightly hot so it sticks beautifully.

Chef’s Tip:
The batter should just hold its shape on a spoon, not runny, not doughy. Adjust with a touch more water or flour as needed.

Enjoy

Del x

If your looking to learn how to make sourdough check out my The Reliable Sourdough Method Or you can find another way to use up starter by making these amazing quick cinnamon roll sourdough muffins.