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 a Day by Day Guide to 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
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.
Links:
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I’m so excited to try this! My client introduced me to you, hoping this comment also gets me subscribed to your blog?! We can’t seem to find a blog sign up. Thanks!
These were really good. Not as crunchy as I’d hoped and actually soggy with grease. But, that’s my fault as I used peanut oil (what I had on hand). I’ll definitely make these again with the correct oil. These were still DELICIOUS
Oh no! Maybe try cooking longer to really give them a deep golden brown. Glad you’ll try them again and glad to hear you loved the taste 🙂
I tried frying with coconut oil in a small pot but they weren’t turning out right. I pivoted and put the rest of the dough on a tray and cooked them flat in the oven at 350 for 15-20 mins added the glaze and they were perfect! Saving this recipe!!
Wow Gabby, way to think quickly! I’m so glad you were able to save and enjoy them. Thank you for sharing!
Do you have to let them ferment for 8 to 12 hours?
I was wondering what the shortest time would be
The fermentation is a guideline. You can ferment as little as 4 hours
I am using coconut oil and a cast-iron pan to fry my fritters in. They are floating after a minute and appear to be done in two minutes otherwise they are getting a burnt brown look to them. Am I doing something wrong at 350°?
That usually has to do with the oil not being hot enough when you put them in. If the oil isn’t hot enough it will soak into your food
These were ah-mazing!! My 9 year old told me it was the best thing he’s ever eatin in his life! Definitely will be making these again!
Yay–I’m so glad! I love hearing this! Thank you for sharing!!
Can an air fryer be used for these?? Hi
This sounds delicious! Can you specify about the phase of starter? Should this be made with discard or with starter that has just doubled/tripled?
Ideally use an active starter. But discard would be okay because of the baking soda addition
These are AMAZING!!! I ran out of time to fry them all tonight. Can I refrigerate the rest of the batter and fry the rest tomorrow?
Yay, so glad you enjoyed! and Yes, that should work!
I am excited to try this recipe. What our your thoughts on air frying?
I would also like to know if air frying these is possible.
I tried air frying we liked it better not as greasy and could store better 4 minutes each side 400 degrees I put on parchment pad and removed after the first side was cooked lost a little bit of dough, but it saved it from sinking into the basket also preheated the air fryer for five minutes.
This is such a great review! Thank you for sharing how you did this! I have been asked but I do not own an air fryer and have no idea how they work. So I appreciate you trying this out and sharing here in the comments for others who may like to try 🙂
I don’t own an air fryer but if you try this, please let me know!
Do you use all purpose flour or bread flour?
All purpose 🙂
I just did this 400 degrees 5 min. Each side
Made these exactly as you described except I cooked in air fryer! I heated up the fryer while I made the glaze. 400 degrees. I used a big spoon and made piles of the dough in the bucket of the fryer and let them go for 3 minutes then I went in with a spatula and squashed them for maximum fritter shape. Then I let them go for 1-2 more minutes depending on how they were. I dipped them in the glaze and put them on a tray to cook while the next batch cooked. Everyone loved them! It was so quick and easy! I got about 13 fritters.
Hello! How many does this recipe yield?
I too would love to know this!
Just a few questions. About how much oil should be used in the pan? Also did you use traditional lard or leaf lard as the frying oil? Lastly for the starter; did you use discard or was it a freshly fed starter or are we supposed to use the starter after it’s been fed and sat out to get to its peak?
Good question: I use traditional rendered lard, around 1 quart for my pot. You can use either discard or fed starter for the ferment. Happy Baking!
What type of apples did you use!!
Any kind of apple! I’ve used sour, sweet, tart, all are delish 🙂
Around 10 apple fritters 🙂
I had lots of confidence this morning when I got the batter going! I didn’t have a thermometer for the grease, so I turned it on med/hi (just moved to a new house and it has a glass top, where I’m used to a gas stove, so having to get used to all that!), and I made my glaze while it was heating. Turned around and it was smoking! So turned it down a bit and went ahead and added the batter. The first 2 look like a traditional Apple fritter except they are completely black! I found a candy thermometer and used it to see where my grease was and it was right around 350! The others aren’t burnt, but they fell apart-so we have Apple fritter bites!! The kids loved that better anyway! The flavor is amazing, but I might try the air fryer next time! Thank you for your recipe!
I can’t wait to try these, our apple trees will soon be giving us a delicious bounty, and I know I found this recipe just in time. Since our peaches are coming in now, I think I will try it with them first. I will let you know how Wonderful they are!! Thank you so much.
Ooo, peaches sound delicious! I look forward to hearing how they are!
Does this go in the fridge or on the counter to ferment?
On the counter 🙂
These look amazing. I wish there was a way to bake them instead of frying them. I feel like I never have good luck with frying things.
This recipe is perfect. Have made many times. Will be making them for my husbands broker open house this Friday plus extra to share with family and friends. Funny thing is I don’t even eat flour or sugar but I love to bake. Family and friends rave about them and request them. Thank you for sharing.
This review makes my heart so happy! Thank you for sharing!
Does this recipe work with not fermenting overnight, and mixing and cooking right away? And would discard in place of starter work in this recipe?
I’ve never tried to make it and cook it right away. Without fermenting the grains, it wouldn’t technically be considered sourdough (IMO), but I imagine it would still work. If you give it a try, I’d love to know. And Yes, you can use discard in place of an active starter.
Oh. My. Gosh. I made these today and wooooow! I can never have a store bought fritter again. I am ruined. These are perfection.
This is the best review! Thank you so much, I’m so glad you enjoyed them 🙂
Made these this morning as a Thansgiving weekend treat and they were DELICIOUS!
We happen to be vegan, and I was able to successfully veganify this recipe by subbing the milk for almond milk, the butter for plant based butter and replacing the egg with a slurry of two TBS cornstarch and 3 TBS water.
They were crispy and golden on the outside and luscious, pillowy, and decadent on the inside.
Thanks for the great recipe!
Wow, these are impressive substitutions. I appreciate you taking time to share this comment so others can read and benefit as well! I’m so happy to hear you enjoyed them 🙂
Can this be made with a gluten free starter???
I am unfamiliar with a gluten free starter, sorry!
Great flavour! I did have some challenges cooking them up. I used lard and had a thermometer closely monitoring the temp. Outside went really dark fast and burnt before inside was cooked. I ended up using a cookie batter scoop (smaller amount of dough) then removed them from the oil as soon as they were golden and finished them in my oven. I was already baking some bread at 400 so just added the small donuts for a few minutes until centres were cooked through. They were a big hit!! Thanks for the recipe!
Does the starter need to be active? Or can it be from the fridge? Thanks!
Preferably active for the overnight ferment
Where do buy your lard?
Look forward to trying this recipe. 🙂
From a local Farm co-op I’m a part of. Enjoy the recipe 🙂
How would I store and reheat these?Can they be reheated?
Cover and store in tight sealing container. Then reheat in the oven at 350 degrees F for 7-10 minutes until heated through.
O.M.G…. Best apple fritters ever!
I used about 3.5 Tbsp of honey instead of sugar, and fried in coconut oil. After the first crispy dark nugget I fried til I liked the colour then popped them in the oven for the time it took to cook the next one.
I will definitely be making these again! Thanks for the great recipe
Ooo. I love your customizations! Thanks for sharing. So glad you enjoyed them 🙂
WOW!!! BEST ever! My husband couldn’t stop raving about how these were, hands down, the BEST apple fritter he has ever eaten!! I used peanut oil and they turned out absolutely delicious!!
Yayyy Paige! I’m so glad to hear this, Thanks for sharing with me 🙂
Hello – I was wondering if I could make the dough early and let it sit in the fridge for 18 hours or so? I really want to make these this weekend, but my schedule is such that I can’t do the 6-12 rise overnight this weekend.
Or, I could feed my starter the night before, make the batter in the morning and fry them in the evening?
Do you have a recommendation? Thanks in advance! 🙂
I’ve never tried to make ahead but I think it would work just fine! My suggestion would be to bring the batter to room temp before cooking them though or they may not cook all the way through because the temp of the oil will cool down so much between each fritter.
I love this recipe. They come out amazing! I have also done this substituting apple for blueberry and using lemon instead of cinnamon and it works well. Thank you so much!