SOURDOUGH APPLE FRITTERS

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.