Crunchy, sweet apple that's battered and fried until light and fluffy drizzled with a delectable sweet bourbon glaze. Sourdough apple fritters are a delightfully tasty and fall-inspired way to use up sourdough discard!
Are you ready? I'm not sure. Here, you need to be prepared for this. These apple fritters? GET. READY.
We're talking stretchy pants ready, find a reason to be alone ready, because you are going to want to INHALE these apple fritters. I'm speaking from experience.
What's there to love about them?
- simple, no fuss batter
- uses sourdough discard
- fries up light and crispy
- full of fall flavors
- fresh, crunchy apples
- sweet bourbon-y glaze
Let's get going on these sourdough apple fritters!
How to Make Sourdough Apple Fritters
Here's the downside, to make these specific fritters you're going to need some sourdough discard. Hopefully you're one of the thousands of people that picked up sourdough baking these last few months.
Peel and dice the apples.
Tips for making crispy, light fritters
- Use an oil with a high smoke point (canola, vegetable, peanut, etc.)
- Temp your oil and keep it between 350°F and 375°F
- If your oil is too hot your fritters will be dark but not cooked enough in the center, if the oil is too low the fritters will be soggy and heavy
- about 20 to 30 seconds into frying, lift the fritters from the bottom of the pan
- work in batches and don't overcrowd the pan
Be sure to drizzle with the glaze while the fritters are still hot. If they happen to cool off before you get to it, just heat up the oven on high heat to warm them up for a few minutes.
These fritters are best when eaten right away. If making in advance, fry the fritters, heat in the oven and glaze right before serving.
If you're in the mood for more fall-inspired sourdough, this whole wheat pumpkin loaf is as festive as it is delicious! Shaped like a pumpkin and laced with pumpkin puree, dried cranberries, and pumpkin seeds that can be served sweet or savory.
For more apple treats without the need for sourdough, this apple cider cake is one of my most popular fall dessert recipes. Only to be washed down with apple cinnamon whiskey smash for a New England inspired, fall cocktail.
Whatever your fall-inspired craving, I'm here for it. Happy fall, y'all!
Sourdough Apple Fritters
- 3 to 3 ½ cups diced honeycrisp apple (about 2 large apples)
- 1 ½ cup sourdough discard (300g )
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon clove
- 1 teaspoon baking soda
- ¼ teaspoon salt
- canola oil for frying (at least 2 cups)
Sweet Bourbon Glaze
- 1 cup confectioners sugar (120g )
- 1 tablespoon bourbon
- 3 to 4 tablespoons heavy cream
- Prep the batter. Peel and dice the apples into small ½ inch pieces. In a medium bowl, combine the sourdough discard with the cinnamon, nutmeg, clove, and salt. Stir into the batter, mixing well to combine. Add in the apples and baking soda, mixing well to combine. It may seem like there won't be enough discard at first, but it will thin out as the baking soda mixes into the batter.
- Heat the oil. In a deep-sided, heavy bottom pan, heat the oil to 375°F. Line a sheet pan with paper towels to absorb the excess oil after frying. Have a slotted spoon or fork ready for flipping and removing the fritters.
- Mix the icing. As the oil heats, prepare the icing so it will be ready for the hot fritters. In a small bowl, combine the confectioner's sugar, bourbon, and heavy cream. Whisk until smooth and set aside.
- Cook the fritters. Carefully drop spoonfuls of batter into the hot oil, about 2 tablespoons of batter per fritter. Work in batches so you don't overcrowd the pan. As the batter thins out, be careful of batter splashing into the hot oil as you drop it. After the fritter cooks for 10 seconds use a fork or another utensil to gently lift the fritter from the bottom of the pan. Cook for about one minute on each side or until a little more than "golden brown." Remove from the hot oil, draining off excess oil, and transfer to the towel-lined sheet pan or plate. Repeat until all the batter is fried.
- Glaze the fritters. Drizzle the bourbon icing over the hot fritters and serve immediately.
- Honeycrisp apples are recommended for their natural sweetness and crisp texture, but any apple variety can be used.
- Substitute dairy-free milk or creamer for a vegan version of this recipe!
- The bourbon can be left out and substituted with heavy cream.
- If the fritters cool off as you’re cooking, place on a sheet tray in a 425°F to warm up for 3 to 5 minutes.