Best Sourdough Apple Fritters Recipe made with Discard
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My Best Sourdough Apple Fritters Recipe is a delicious sourdough discard recipe with fresh apples, warm spices, and a choice of maple glaze or cinnamon sugar. I reach for tart Granny Smith apples when I want a balanced, sweet apple flavor.
This sourdough apple fritter recipe is a great way to use chopped apples and sourdough discard from my own starter in a perfect fall treat. When I want another apple discard breakfast, I make Sourdough Apple Cinnamon Muffins.
Quick Look: Sourdough Apple Fritters
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 10 fritters
- Calories: ~309 kcal per fritter (based on nutritional panel)
- Cook Method: Deep-fried
- Flavor Profile: Warm, spiced, and packed with tender apple pieces, finished with a sweet maple glaze or cinnamon sugar coating. A cozy fall treat ready in just 20 minutes!
- Difficulty: Easy — Simple batter, quick to fry, and ready in under 30 minutes!
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Why You’ll Love The Best Sourdough Apple Fritters Recipe
- A quick discard treat: Use sourdough discard with simple dry ingredients, including all-purpose flour, so this recipe skips a long fermentation and delivers warm fritters on the same day. For another fried discard recipe with a different texture, I love to make Sourdough Discard Donuts.
- Tender apple pieces and warm spice: Small chopped apples cook through quickly, while cinnamon, nutmeg, cloves, vanilla extract, and brown sugar give every sourdough apple fritter great flavor. When I want apple cider flavor in a baked discard treat, I have this Apple Cider Sourdough Donut Quick Bread recipe.
- Two easy finishing options: You can dip warm fritters in a maple glaze or coat them in cinnamon sugar, so choose between a glossy topping and a crisp, sugary finish. For another cinnamon sugar apple treat, try these Homemade Sourdough Apple Cider Donuts.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this recipe
- Sugar: Just a touch of sweetness is added to this batter. White sugar can be substituted with cane sugar, light brown sugar or even honey!
- Baking powder: double-check your leavener! If it is expired, these apple fritters will not be fluffy and light.
- Salt: To bring some contrast to the sweetness of these fritters.
- Spices: Adding cinnamon, nutmeg, and clove brings the perfect fall flavor to this batter. You can add or remove based on your taste preferences.
- Milk: For added moisture.
- Eggs: For moisture and structure to the batter.
- Sourdough discard: For sweet treats like these Sourdough Apple Fritters, use fresh discard, only a few days old. For an extra tangy flavor, use older discard.
- Vanilla extract: For the best flavor, use vanilla extract over imitation.
- Apples: My favorite apples to use are Granny Smith or Honeycrisp, but you can use any of your favorites.
- Neutral oil: Go for a neutral oil like avocado oil, lard, tallow, or vegetable oil.
For the Glaze
- Confectioners’ Sugar
- Milk
- Maple syrup
- Vanilla extract
- Cinnamon sugar
- Sugar
- Cinnamon
How to Make Sourdough Apple Fritters
- Peel and dice the apples. Since these apple fritters will be fried for only a few short minutes, it is best to keep the apple pieces fairly small so they can become tender. If they are too big, they will remain crunchy.
- Tip: If you’re looking for more brightness from the apples, squeeze the juice of half a lemon on top and mix before adding the apples to the batter.
- Pour 1 ½ inches of neutral oil into a heavy pot. I recommend using a Dutch oven since they are better at conducting heat. Using a deep frying thermometer, heat the oil to 350 degrees F.
- I highly suggest using a frying thermometer to help regulate the oil’s temperature during the frying process.
- While the oil heats, add the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt to a medium bowl and mix until combined. Set aside.
- To a large bowl, add the milk, eggs, discard, and vanilla extract. Mix until thoroughly combined. Then add the dry ingredients to the wet and mix until there are a few streaks of flour left. Add in the diced apples and mix until incorporated.
- Once the oil is hot, use a cookie scoop or two spoons to scoop about ¼ cup of the batter and drop it into the oil. Use the back of the scoop to flatten and spread out the fritter. This helps for more even frying.
- Don’t overcrowd the pot and only fry about 3-4 fritters at a time. The temperature of the oil will drop once you add the fritters to it, so you may need to adjust the heat setting to keep the oil at 350 degrees F. It’s important to keep an eye on the oil temperature. If it gets too hot, your apple fritters will be burnt on the outside and perfectly cooked on the inside, or perfectly golden brown on the outside and raw and runny on the inside.
- After 2 minutes, use a spider wire spoon to turn the fritters to the other side to continue to fry for 2 more minutes, or until the fritters are golden brown all over.
- Remove the sourdough apple fritters from the hot oil and place them on top of a wire rack with a paper towel underneath to help drain off the excess oil.
- Repeat the frying process with the remaining batter.
Toppings
- For extra sweetness, these Sourdough Apple Fritters are incredible with a maple glaze or cinnamon sugar. To start, for the glaze, add powdered sugar, milk, maple syrup, and vanilla extract to a small bowl. Next, whisk together until smooth. Then, you can dip the warm fritters to be fully covered or use a spoon to drizzle the glaze on top. If you’re dunking them, place the fritter on top of a wire rack to remove any excess glaze.
- On the other hand, for a bit of extra crunch, skip the glaze and dip the apple fritters in cinnamon sugar. Simply add a cup of sugar and 1 tablespoon of ground cinnamon together and mix until combined. Finally, roll the warm sourdough fritters in the cinnamon sugar mixture until fully coated.
McKenna’s Helpful Tips
- Dice the apples very small: Keep the apple mixture in small, even pieces so the fresh apples soften during the brief cook time. Its the same way I make the filling in my Salted Caramel Apple Sourdough Hand Pies.
- Protect the oil temperature: Use a Dutch oven with about 1 1/2 inches of vegetable oil, fry only three or four fritters at a time, and keep the hot oil close to 350 degrees F. Drain excess oil on a wire rack set over paper towels, then make Easy Apple Galette with a Sourdough Pie Crust when you prefer a baked apple dessert.
- Finish and store with intention: Add maple glaze or cinnamon sugar while the fritters are still warm, then keep leftovers in an airtight container and reheat them until crisp. For another maple-friendly fall bake to serve with them, try my Sourdough Apple Cider Cinnamon Rolls.
How to Store
If you want to keep those sourdough apple fritters tasting great, you’ve got to store them right. Of course, just like my 100% Sourdough Donuts, they’re always best when they’re fresh, but if that’s not possible, you can leave them out at room temperature in an airtight container for about 2 days. However, if you want to keep them longer, just throw them in the fridge; they’ll be good for up to 5 days. When you’re ready to dig in again, just toss them in a 350°F oven until they’re warm and crispy. This way, you’ll get that fresh-out-of-the-oil vibe back, and they’ll taste delicious!
Sourdough Apple Fritter FAQs
My batter/dough seems a bit runny. Is it possible to let it sit and possibly rise for a while? Should I add more flour?
The sourdough apple fritter batter is softer than traditional donut dough, so a loose batter is normal. I do not add more flour because the fritters can become dense; instead, let the batter rest for 15 to 20 minutes so the flour hydrates, but do not expect it to rise like bread dough. For another apple discard batter with a light texture, try these Fluffy Sourdough Apple Pancakes.
What kind of apples work best for this Sourdough Apple Fritters Recipe?
I use Granny Smith apples or Honeycrisp apples for their tart flavor and firm texture, and I use Gala apples when I want a sweeter apple. Chop the apples into small pieces so they become tender quickly; for another recipe with chopped apples, you can make these Sourdough Apple Cinnamon Scones with Cinnamon Glaze.
Do I need an active sourdough starter for this Sourdough Apple Fritters Recipe?
No. This delicious sourdough discard recipe is formulated for sourdough discard, not a bubbly active starter, and I use discard that is fresh for the best flavor. Another reliable way to bake with discard and fresh apples is with my Sourdough Apple Cake.
Can I make these Sourdough Apple Fritters Recipe made in an air fryer?
Yes, I can use an air fryer for a lighter variation if I preheat it, arrange the fritters in a single layer, and watch them closely. I expect less of the crisp, deep-fried exterior, and I choose Sourdough Apple Crisp when I want an intentionally baked apple discard dessert instead.
If you tried this Sourdough Apple Fritters recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Apple Fritters Recipe
Yield: 10 fritters
This Sourdough Apple Fritters Recipe makes warm, spiced fritters with fresh apples and sourdough for a cozy fall treat topped with maple glaze or cinnamon sugar.
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Ingredients
Sourdough Apple Fritters
- 230 grams Honeycrisp or Granny Smith about 2 large apples
- 140 grams all-purpose flour 1 cup
- 50 grams sugar 1/4 cup
- 10 grams baking powder 2 1/2 teaspoons
- 2 grams cinnamon 1 teaspoon
- 1 gram nutmeg 1/4 teaspoon
- 1 gram cloves 1/4 teaspoon
- 3 grams salt 1/2 teaspoon
- 140 grams milk scant 2/3 cup
- 100 grams eggs 2 large eggs
- 120 grams sourdough discard 1/2 cup
- 4 grams vanilla extract 1 teaspoon
- Neutral oil for frying
Maple Glaze
- 260 grams powdered sugar 2 cups
- 60 grams milk 1/4 cup
- 4 grams vanilla extract 1 teaspoon
- 20 grams maple syrup 1 Tablespoon
Cinnamon Sugar
- 200 grams sugar 1 cup
- 8 grams cinnamon 1 Tablespoon + 1 teaspoon
Instructions
- Peel and dice the apples. Since these apple fritters will be fried for only a few short minutes, it is best to keep the apple pieces fairly small, about 1/4 – 1/2 inch cubes, so they can become tender. If they are too big, they will remain crunchy.230 grams Honeycrisp or Granny Smith
- 2. Pour 1 ½ inches of neutral oil into a heavy pot. I recommend using a Dutch oven since they are better at conducting heat. Using a deep frying thermometer, heat the oil to 350 degrees F. I highly suggest using a frying thermometer to help regulate the oil’s temperature during the frying process.Neutral oil for frying
- While the oil heats, add the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt to a medium bowl and mix until combined. Set aside.140 grams all-purpose flour, 50 grams sugar, 10 grams baking powder, 2 grams cinnamon, 1 gram nutmeg, 1 gram cloves, 3 grams salt
- To a large bowl, add the milk, eggs, discard, and vanilla extract. Mix until thoroughly combined. Then add the wet ingredients to the dry and mix until there are a few streaks of flour left. Add in the diced apples and mix until incorporated.140 grams milk, 100 grams eggs, 120 grams sourdough discard, 4 grams vanilla extract
- Once the oil is hot, use a cookie scoop or two spoons to scoop about a ¼ cup of the batter and drop it into the oil. Use the back of the scoop to flatten and spread out the fritter. This helps for more even frying.
- Don’t overcrowd the pot and only fry about 3-4 fritters at a time. The temperature of the oil will drop once you add the fritters to the oil, so you may need to adjust the heat setting to keep the oil at 350 degrees F. It’s important to keep an eye on the oil temperature. If it gets too hot, your apple fritters will be burnt on the outside and perfectly cooked on the inside or perfectly golden brown on the outside and raw and runny on the inside.
- After 2 minutes, use a spider wire spoon to turn the fritters to the other side to continue to fry for 2 more minutes, or until the fritters are golden brown all over.
- Remove the sourdough apple fritters from the hot oil and place them on top of a wire rack with a paper towel underneath to help drain off the excess oil.
- Repeat the frying process with the remaining batter..
If you looking for more brightness from the apples, squeeze the juice of half of a lemon on top and mix before adding the apples to the batter.
Toppings
- For extra sweetness, these Sourdough Apple Fritters are incredible with a maple glaze or cinnamon sugar.
- For the glaze, add powdered sugar, milk, maple syrup and vanilla extract to a small bowl. Whisk together until smooth. You can dip the warm fritters to be fully covered or use a spoon to drizzle the glaze on top. If dunking, place the fritter on top of a wire rack to remove any excess glaze.260 grams powdered sugar, 60 grams milk, 4 grams vanilla extract, 20 grams maple syrup
- For cinnamon sugar: Add sugar and ground cinnamon together and mix until combined. Roll the warm sourdough fritters in the cinnamon sugar mixture until fully coated.200 grams sugar, 8 grams cinnamon
- Serve warm and enjoy!
Notes
How to Store
If you want to keep those sourdough apple fritters tasting great, you’ve got to store them right. Of course, they’re always best when they’re fresh, but if that’s not possible, you can leave them out at room temperature in an airtight container for about 2 days. However, if you want to keep them longer, just throw them in the fridge; they’ll be good for up to 5 days. When you’re ready to dig in again, toss them in a 350°F oven until they’re warm and crispy. This way, you’ll get that fresh-out-of-the-oil vibe back, and they’ll taste delicious!FAQs
What kind of apples work best for sourdough apple fritters?
The type of apples you use can really change things up. Personally, I love using Granny Smith or Honeycrisp apples because they have that nice tart flavor that balances out the sweetness of the fritters. If you want something sweeter, Gala apples are a great option too. Either way, just make sure to chop the apples into small pieces so they cook through in the fritters. That way, every bite will be full of that yummy, sweet apple flavor.Can I make sourdough apple fritters with active sourdough starter?
For sure! If you don’t have your own sourdough discard hanging around, don’t worry—you can use active sourdough starter instead. Ideally, just try to use some that’s fresh, maybe just a few days old, for the best results. Just make sure to use the same amount in grams.Can I make sourdough apple fritters in an air fryer?
Absolutely! You can whip up a different take on sourdough apple fritters in an air fryer. While the classic method usually involves frying them up in a frying pan or Dutch oven with a few inches of oil, air frying gives you a lighter option. Just make sure you preheat that air fryer to 400 degrees F and lay 1-2 fritters out in a single layer. Cook for 4-5 minutes on each side. Keep an eye on them, since they might cook a bit faster than you think. They may not have that same crispy, deep-fried vibe, but trust me, they’ll still taste amazing!What kitchen tools do I need to make sourdough apple fritters?
Making sourdough apple fritters is a breeze with just a few handy tools. First off, grab some large mixing bowls to combine your ingredients. You’ll want a Dutch oven for frying, too—it does the job well. A frying thermometer is super useful to make sure your oil is hot enough—aim for about 350°F. For flipping those fritters, a slotted spoon or a spider spoon is what you need to get them in and out of the oil safely. And don’t forget a wire rack to drain off any extra oil after frying. If you’ve got one, a cookie scoop makes portioning the sourdough apple fritter batter so much easier. Simple as that! This recipe card was updated on 03/12/26.Nutrition
Serving: 1fritter | Calories: 309kcal | Carbohydrates: 71g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 246mg | Potassium: 96mg | Fiber: 2g | Sugar: 55g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
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Hi McKenna
I just made the batter/dough, but it seems a bit runny. Is it possible to let the dough sit and possibly rise for a while? Should I add more flour? Thank you in advance.
Janet
Hi Janet! The batter for these is definitely softer than a traditional donut dough, so that sounds normal. I wouldn’t add more flour, as that can make the fritters dense. If you’ve just finished mixing, you can let the batter rest for 15–20 minutes to allow the flour to fully hydrate, but it isn’t meant to rise like a bread dough. I hope you love them! I would love to hear how they turned out!