These Sourdough Apple Fritters are insane! They are easy to make and even more delicious to eat. From the deep fried crispy outside to the spiced cinnamon apple inside they are hands down better than any bakery. Yes, that’s a bold claim but I promise they’re as good as gold!
I am an apple fritter fanatic. If someone is buying donuts I will always ask for an apple fritter. So after eating my weight in apple fritters over the years, it’s safe to say I am an apple fritter snob when it comes to a good one.
And I don’t say this lightly when I claim these to be the best apple fritters you will ever eat! When I first made these I could not stop freaking out over how good they were!
Needless to say, I am so excited to share with you what I believe to be the best apple fritter the world has ever tasted. Yes, another bold statement but I’m standing my ground!
NEED A SOURDOUGH STARTER?
Before we get started you will need a sourdough starter. If you do not have one yet, here is aDay by Day Guideto help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Ingredients to make the best sourdough apple fritters:
- Sourdough Starter
- Sugar
- Flour
- Milk
- Butter
- Egg
- Apple
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Ground Clove
- Salt
- Powdered Sugar
- Vanilla
- Cooking Fat. I prefer lard or coconut oil
Kitchen Tools needed to make the best sourdough apple fritters
- Kitchen Thermometer
- Potato Masher
- Spider Strainer
- Deep Pan to fry in
- Large Wide Glass Bowl
How to make the best sourdough apple fritters
Sourdough is a process and you need to proactively think ahead. To start these apple fritters you’re going to prepare the batter the night before so it can ferment overnight.
The night before mix together the sourdough starter, sugar, flour, milk, and melted butter by hand until just combined. This batter is called the “sponge”. Cover with a tight lid and rest on counter in a warm place for 6-12 hours.
In the morning the dough should have nearly doubled in size.
The first thing you’ll want to prep is pre heating the cooking fat. It needs to reach 350 degrees F.
Personally I prefer to deep fry my apple fritters in lard but you can also use coconut oil. I highly recommend using lard if you have access to a good quality lard because it is hands down the best cooking fat.
I do not recommend any kind of seed oils like canola/grape-seed/vegetable oil etc for frying in. Here is WHY.
Now back to the sourdough sponge. Add in an egg, diced apple, salt, spices and baking soda.
The mixture will become wet, sticky and batter-like. Perfect consistency for the best part–deep frying!
How to Deep Fry the best sourdough apple fritters
Keeping a steady heat is hard but necessary to cook these apple fritters evenly.
Keep checking the temperature with a good thermometer to be sure the oil does not dip too far below or above 350 degrees F.
I have both undercooked and overcooked these and that sweet spot is 350 degrees F.
Okay you’ve got a handle on the temp, now onto the fun part!
Drop 1/4 cup batter into the hot fat.
Press the dough ball down with a Potato Masher to flatten.
This helps evenly cook the dough but also gives it that signature flat fritter look.
Fry each side for 2 minutes for a total of around 4 minutes. The batter will become deep golden brown.
Remove with a slotted spoon and place onto a plate of paper towels to catch excess fat drippings.
How to Glaze your sourdough apple fritters
To make the glaze mix together powdered sugar, milk and vanilla to the consistency desired.
Now to glaze the apple fritters you have two options.
- You can dip the entire apple fritter into the bowl to glaze the entire fritter or
- You can drizzle the glaze onto each fritter with a spoon and make it look fancy.
Either way you choose is going to be wicked delicious with that crunchy deep fried dough below.
My mouth is watering just typing this 😉
How many Apple Fritters does this recipe yield?
This recipe makes approximately 10 apple fritters.
I suggest scooping out 1/4 cup of batter at a time because the dough expands during cooking. It doesn’t seem like a lot at first but don’t worry, it’s plenty!
Once you press the dough down with the potato masher to flatten it for even cooking it will yield an apple fritter that is about 4 inches long and 1 1/2 inches tall. Yes I did actually measure 😉
How to Store and reheat
First of all if you happen to have leftovers, I’m shocked! Secondly they store best in an airtight container in the fridge.
I suggest reheating them to regain their crispy outer edge.
To reheat simple bake at 350 degrees F for 8-10 min. Then broil for 1-2 minutes to get the crisp back.
Be aware that they will burn quickly so please watch them under the broiler.
Unfortunately I know that mistake through experience.
Can I bake these apple fritters instead?
No. This recipe is specifically made for a deep fried fritter.
Baking would not give the fritter its signature outer crunch.
And there is just no better way to eat an apple fritter than deep fried.
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Let’s make the best sourdough apple fritters
The Best Sourdough Apple Fritters
Yield: Approx 10 Apple Fritters
These Sourdough Apple Fritters are easy to make and even more delicious to eat. From the deep fried crispy outside to the spiced cinnamon apple inside they are hands down better than any bakery. Yes, that's a bold claim but I promise they're as good as gold!
Ingredients
Overnight Sponge:
- 100g Sourdough Starter
- 300g All Purpose Flour
- 60g Sugar
- 180g Whole Milk
- 1/4 cup Melted Butter
After Ferment:
- 1 Egg
- 1 small Apple, diced
- 1 tsp Baking Soda
- 1/2 Tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground Clove
- 1/2 tsp Salt
Glaze
- 2 cups Powdered Sugar
- 1/4 cup Whole Milk or Heavy Cream
- 1 tsp Vanilla
Cooking Oil
- 1 Quart Lard or Coconut Oil
Instructions
- Overnight Sponge: To a large bowl add sourdough starter, sugar, flour, milk and melted butter. Mix all together until everything is a wet combined dough. Cover tightly and ferment overnight 8-12 hours.
- In the morning heat the cooking oil to 350 degrees F. This takes time so start this step first. *Keeping a steady heat for consistent even cooking.
- After Ferment: To the overnight sponge bowl add egg, diced apple, cinnamon, nutmeg, clove, salt and baking soda. Mix everthing together by hand so it becomes more batter like. It will be sticky and wet.
- While oil is heating make the glaze. Add powdered sugar, milk and vanilla to a bowl. Mix until no longer clumpy and thin with more milk or cream if desired. Set aside.
- Carefully plop 1/4 cup batter into hot oil. Press batter down lightly to the bottom of the pan with a potato masher to flatten dough into more of a disk, then remove potato masher. *You're looking to flatten the batter, but do not push all the way through the batter.
- Dough should rise back to the top after being flattened. Cook each side of the fritter for 2 minutes until a crispy deep golden brown. Remove with a slotted spoon and place onto a plate of paper towels to catch excess grease. *If oil cools down between fritters, allow the temp to come back up before adding more in.
- Dip or drizzle fritters into glaze. Serve warm. Enjoy 🙂
Notes
Don't waste the remaining oil! Strain and save it in a glass jar in the fridge to use for next time.
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