If you’re anything like me, you’re always looking for creative ways to use up that sourdough discard. Well, let me tell you—these Sourdough Discard Apple Fritters might just be my new favorite way! Crispy on the outside, fluffy on the inside, with warm cinnamon-spiced apples in every bite, they’re everything you love about a bakery-style fritter, made right at home. And that vanilla glaze? Absolutely dreamy.
If your mouth is already watering, keep reading because I’m sharing all the tips and tricks to make these fritters perfectly golden and delicious.
Why You’ll Love These Apple Fritters
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Perfectly crispy and fluffy – Thanks to the sourdough discard, these fritters have the most incredible airy texture
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Sweet and spiced – Cinnamon, nutmeg, and juicy apples make every bite warm and cozy
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Great use for sourdough discard – No more waste! These turn your extra discard into something absolutely delicious
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Quick and easy – No yeast, no long wait times—just mix, fry, and glaze
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Just like the bakery – But even better because they’re homemade and fresh
What Do These Fritters Taste Like?
Imagine biting into a doughnut that’s crispy on the outside, tender inside, and packed with caramelized apple bits. The sourdough discard adds just a hint of tanginess, balancing the sweetness beautifully. And once that vanilla glaze seeps into all the little crevices? Unreal.
Ingredients You’ll Need
For the fritters:
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1 cup (240g) sourdough discard (unfed, straight from the fridge is fine!)
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1 cup (125g) all-purpose flour
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2 tablespoons sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/4 teaspoon nutmeg (optional but delicious)
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1/4 cup (60ml) milk or buttermilk
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1 large egg
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1 teaspoon vanilla extract
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1 cup (120g) diced apples (Granny Smith or Honeycrisp are best)
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1 tablespoon melted butter or oil
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Oil for frying (vegetable or canola works well)
For the glaze:
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1 cup (120g) powdered sugar
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2 tablespoons milk
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1/2 teaspoon vanilla extract
Tools You’ll Need
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Mixing bowls – One for dry ingredients, one for wet
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Whisk and spatula – For easy mixing
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Deep skillet or fryer – A Dutch oven works great too
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Slotted spoon – For removing fritters from the oil
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Paper towels – To drain excess oil
Ingredient Swaps and Additions
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No sourdough discard? Substitute with 1/2 cup buttermilk for a similar tangy flavor
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Try a different fruit – Pears or even blueberries would work beautifully
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Extra crunch – Add chopped nuts like pecans or walnuts to the batter
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Like it sweeter? Increase sugar to 1/4 cup or toss finished fritters in cinnamon sugar
How to Make Sourdough Discard Apple Fritters
Heat the Oil
Pour about 2 inches of oil into a deep skillet or fryer. Heat to 350°F (175°C)—this is key for crispy fritters that aren’t greasy.
Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the Wet Ingredients
In another bowl, whisk together sourdough discard, milk, egg, vanilla, and melted butter.
Combine and Fold in Apples
Gently stir the wet mixture into the dry ingredients until just combined. Then, fold in the diced apples—don’t overmix.
Fry the Fritters
Using a spoon or cookie scoop, carefully drop heaping tablespoons of batter into the hot oil. Fry for 2-3 minutes per side, flipping once, until golden brown.
Tip: Fry only a few at a time to keep the oil temperature stable.
Drain and Cool
Transfer fritters to a paper towel-lined plate to drain. Let them cool slightly while you make the glaze.
Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Glaze and Enjoy
Dip each fritter into the glaze or drizzle it on top. Let them set for a couple of minutes, then dig in while they’re still warm.
Extra tip: Sprinkle with a little cinnamon sugar for even more deliciousness.
What to Serve with Apple Fritters
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A hot cup of coffee or tea
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A scoop of vanilla ice cream if you’re feeling extra indulgent
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A drizzle of maple syrup or caramel for a fancy touch
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Fresh whipped cream on the side
Tips for the Best Apple Fritters
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Use the right apples – Granny Smith and Honeycrisp hold up best in frying
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Check oil temperature – Too hot means burnt outside, raw inside; too cool means greasy fritters
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Don’t overmix – A few lumps in the batter are totally fine
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Eat fresh – These are best enjoyed warm, right after glazing
How to Store and Reheat
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Room Temperature: Store in an airtight container for up to 1 day
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Fridge: Keep in the fridge for 2-3 days, but they’re best fresh
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To Reheat: Warm in a 300°F oven for 5-7 minutes or pop them in an air fryer
Frequently Asked Questions
Can I bake these instead of frying?
Yes, bake at 375°F (190°C) for 15-18 minutes until golden brown. They won’t be as crispy but will still be delicious.
Why is my batter too thick?
Sourdough discard can vary in thickness. If needed, add a splash of milk to loosen it.
Can I freeze apple fritters?
Absolutely. Freeze unglazed fritters in a single layer, then store in a bag. Reheat in an oven or air fryer before glazing.
Final Thoughts
If you love sourdough baking, apple desserts, and crispy doughnuts, these fritters will be your new obsession. They’re easy, incredibly tasty, and a genius way to use up discard.
So, go ahead—grab that jar of sourdough discard and whip up a batch. And if you do, I’d love to hear how they turn out. Leave a comment below or share your photos on Pinterest.
Happy frying!
Looking for more sourdough discard recipes? Try these:
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Want something totally different? Try these Watermelon Fries with Coconut Lime Dip for a refreshing treat.