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.