Sourdough apple fritters are the perfect marriage between old-world fermentation and classic comfort food. These crispy-on-the-outside, tender-on-the-inside pastries are packed with juicy apples, warm spices, and a subtle tang from natural sourdough fermentation. Unlike the typical yeast-raised fritters, sourdough apple fritters have a deeper flavor, a more satisfying chew, and a rustic charm that makes them stand out from the crowd.
Whether you’re a sourdough enthusiast looking to expand your baking repertoire or simply love apple-filled treats, this recipe offers everything you need—from the perfect dough to creative glazing options and troubleshooting tips.
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Why Make Sourdough Apple Fritters?
The use of a sourdough starter instead of commercial yeast not only adds complexity to the flavor but also aligns with traditional, long-fermentation baking methods. The slightly sour note of the dough complements the sweetness of the apples and glaze, creating a well-balanced fritter that’s both nostalgic and gourmet.
If you’re already maintaining a sourdough starter, sourdough apple fritters are a delicious way to put it to use. And if you’re new to sourdough, this recipe might be your gateway to a deeper love of fermentation.
Ingredients for Sourdough Apple Fritters
For the Fritter Dough
1 cup (240g) mature sourdough starter (100% hydration)
2 cups (240g) all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
2 large eggs
1/3 cup whole milk (or apple cider for extra flavor)
2 tablespoons unsalted butter, melted
For the Apple Filling
2 medium apples (Honeycrisp or Pink Lady), peeled and diced (1/4-inch pieces)
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
For the Glaze
1 1/2 cups powdered sugar
2–3 tablespoons milk or apple cider
Optional: 1 tablespoon maple syrup or 1/2 teaspoon ground cinnamon
For Frying
Neutral oil for frying (vegetable or canola), heated to 350–365°F (175–185°C)
Instructions: How to Make Sourdough Apple Fritters
1. Prepare the Apple Filling
In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, and cinnamon. Cook for 4–5 minutes, until the apples are tender but not mushy. Let cool completely before adding to the dough.
2. Make the Dough
In a large bowl, combine the sourdough starter, flour, sugar, salt, cinnamon, nutmeg, baking soda, eggs, milk, and melted butter. Mix until a sticky dough forms. Cover and allow to rest at room temperature for 4–6 hours, or overnight in the fridge for deeper flavor.
3. Add the Apples
Once the dough is bubbly and expanded, gently fold in the cooled apple mixture. Avoid overmixing to preserve the air pockets created by fermentation.
4. Shape the Fritters
Using two spoons or a scoop, drop rough mounds of dough onto a parchment-lined tray. Each should be about 1/4 cup in size. Slight irregularity adds to their rustic charm.
5. Fry
Heat oil in a deep pan to 350–365°F. Fry 2–3 fritters at a time, cooking for 2–3 minutes per side, or until golden brown and cooked through. Drain on a wire rack or paper towels.
6. Glaze
Whisk together the glaze ingredients until smooth. Dip warm fritters into the glaze or drizzle over the top. Allow to set for a few minutes until slightly hardened.
Tips for Perfect Sourdough Apple Fritters
Use an active sourdough starter that’s been fed 6–12 hours before baking.
Don’t skip the fermentation step. This develops flavor and lightens the texture.
Keep oil temperature steady to avoid greasy or raw fritters.
Don’t overcrowd the pan. It drops the oil temperature and causes uneven cooking.
Add a dash of cardamom or allspice to the dough or glaze for a flavor boost.
Glaze Variations
Your glaze can make the sourdough apple fritters even more special:
Maple Glaze: Mix powdered sugar with maple syrup and a splash of milk.
Brown Butter Glaze: Replace butter in the glaze with browned butter for nutty richness.
Apple Cider Glaze: Use reduced apple cider instead of milk for a stronger apple flavor.
Spiced Glaze: Add cinnamon, nutmeg, or even a splash of bourbon.
Frequently Asked Questions
Can I bake sourdough apple fritters instead of frying?
Yes, but they’ll have a different texture—more like a muffin. Bake at 375°F for 15–18 minutes.
How do I store sourdough apple fritters?
They’re best fresh but can be kept in an airtight container at room temp for 1–2 days, or refrigerated for up to 3 days.
Can I freeze them?
Yes. Let them cool completely, then wrap individually and freeze for up to 2 months. Reheat in the oven or air fryer.
What apples are best?
Use firm apples like Honeycrisp, Pink Lady, or Braeburn. Avoid Red Delicious, which can become mushy.
Beyond Breakfast
Though traditionally enjoyed in the morning, sourdough apple fritters are versatile:
Serve with ice cream for dessert
Use leftovers in bread pudding
Crumble over yogurt or oatmeal
Dip in caramel sauce for a gourmet snack
Final Thoughts
Sourdough apple fritters are more than just a sweet treat—they’re a celebration of natural fermentation, seasonal fruit, and hands-on baking. While they take more time and care than standard fritters, the reward is a pastry bursting with personality and flavor.
So dust off that starter, grab some apples, and treat yourself to the irresistible charm of sourdough apple fritters. One bite and you’ll understand why this rustic twist on a classic has become a favorite among home bakers.
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