Sourdough Apple Fritters
This specific method produces a shatteringly crisp exterior and a light, pillowy center every single time by analyzing structural integrity and optimizing the ratio of solids to liquids in the batter.
Equipment
- Medium pot or saucepan
- Clip-on thermometer
- Large Bowl
- Smaller bowl
- Fork
- 2-tablespoon cookie scoop or spoon
- Slotted spoon
- Wire rack set over a baking sheet
Ingredients
Ingredients for the Batter
- 150 grams all-purpose flour about 1 cup plus 2 Tablespoons
- 50 grams granulated sugar about 1/4 cup
- 8 grams baking powder about 2 teaspoons
- 3 grams salt about 1/2 teaspoon
- 6 grams cinnamon about 2 teaspoons
- 300 grams apples chopped into 1-inch pieces, about 2 medium-sized apples, pink lady or granny smith or honeycrisp
- 100 grams sourdough discard scant 1/2 cup
- 2 large eggs about 100 grams
- 60 grams applesauce about 1/4 cup
- to cover bottom coconut oil for frying (or any neutral-flavored oil with a high smoke point like canola or vegetable oil)
Ingredients for the Glaze
- 240 grams powdered sugar about 2 cups
- 50 grams apple cider about 3 Tablespoons, or substitute apple juice
- 2 grams vanilla extract about 1/2 teaspoon
- pinch salt
Instructions
The Frying Procedure
- Heat the Oil: Pour oil into a medium pot or saucepan, filling it about 2–3 inches deep. Heat over medium heat to about 330-350ºF while you prepare the fritter dough.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Chop the apples into 1-inch pieces (skin can be left on based on preference). Add apple chunks to the dry ingredients and gently toss with a fork to coat. Set aside.
- Mix the Wet Ingredients: In a smaller bowl, whisk together the sourdough discard, eggs, and applesauce until fully combined.
- Combine the Batter: Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix, as this will develop gluten and make the fritters tough.
- Check Oil Temperature: Using a thermometer, make sure the oil is around 330-350°F. Adjust the heat as needed to maintain temperature; too hot will burn the fritters, too cool will make them greasy.
- Fry the Fritters: Using a 2-tablespoon cookie scoop or spoon, carefully drop portions of batter into the hot oil. Fry in batches for 2–3 minutes, turning as needed, until golden and crisp outside and tender inside.
- Drain: Remove fritters with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil.
- Make the Glaze: In a small bowl, whisk together powdered sugar, apple cider, vanilla extract and a pinch of salt until smooth.
- Finish: Drizzle the glaze over the warm fritters and enjoy warm! Wait about three minutes until they are warm but not scorching so the glaze can set into a beautiful, crackly shell.
Notes
Pro tip: Use room temperature eggs and applesauce to ensure the sourdough discard integrates smoothly without clumping or seizing the fats in the batter. For the best structural result, the apples should be coated in the dry ingredients before mixing with the wet ingredients. Do not overcrowd the pot when frying, as this causes the oil temperature to drop. When reheating, the air fryer at 350°F for 2 minutes provides the best results for crispness.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 2gFat: 11g
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