Apple fritters have a way of capturing the feeling of a cozy fall morning. This version makes good use of sourdough discard, which acts as a natural leavening agent. These fritters come together quickly and make an ideal treat for autumn gatherings or whenever you find yourself with extra sourdough starter and a craving for something warm and spiced. The cinnamon and nutmeg bring just the right amount of spice, while diced apple adds bursts of soft, juicy texture throughout. A simple powdered sugar glaze finishes them off, but they’re just as satisfying with a dusting of sugar or even plain, still warm from the frying pan.
This small-batch recipe is perfect for making something special without a full morning’s commitment. Serve them with a cup of hot coffee or tuck them into a brunch spread alongside eggs and fruit. The texture is light and cakey, somewhere between a doughnut and a pancake, with crisp edges from the fry. If you enjoy apple cider donuts, beignets, or funnel cakes, these will feel familiar and welcome. They are best eaten the day they’re made, still warm and slightly crisp.
Yield: approx 10 small fritters
Ingredients:
240g (1 cup) sourdough discard
100g (¾ cup + 2 tbsp) all-purpose flour 40g (3 tbsp) granulated sugar
1½ tsp baking powder Pinch of salt
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional) 1 large egg (50g)
1 medium apple (about 150g), peeled and diced small 1 tsp lemon juice (to keep the apple fresh)
Oil, for frying
Optional Glaze:
60g (½ cup) powdered sugar 1–2 tsp milk or water
Tiny pinch of salt
Instructions:
1. Prepare the apple: Toss the diced apple with lemon juice and set aside.
2. Make the batter: In a large bowl, whisk together the sourdough discard, egg, sugar, flour, baking powder, salt, cinnamon, and nutmeg. This mixture might be lumpy and that is okay. Fold in the apple pieces.
3. Heat the oil: In a deep pan, heat 1½–2 inches of oil to 350°F (175°C).
4. Fry the fritters: Drop heaping tablespoons of batter into the hot oil, a few at a time. Fry 2–3 minutes per side or until golden brown and puffed. Adjust heat as needed to maintain oil temperature.
5. Drain: Transfer fritters to a paper towel–lined tray to drain.
Glaze (optional): Stir together powdered sugar, a pinch of salt, and enough milk to create a smooth drizzle. Spoon over warm fritters or dip the tops.