Sourdough Discard Apple Fritters with Maple Glaze
If you’re looking for a delicious sourdough discard recipe, these sourdough discard apple fritters with a maple glaze are just what you need. Combining juicy apples, warm spices, and the tangy flavor of sourdough bread, this recipe is a delightful way to use your inactive sourdough starter. Whether you’re a fan of classic fritters or want to try something unique, these fritters are a great way to celebrate fall flavors.
**This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated websites.
If you’re new to sourdough or looking to get started with your own sourdough starter, we’ve got you covered! Check out our easy-to-follow guide on how to make a sourdough starter from scratch—click HERE to get started on your sourdough journey.
Ingredients for the Sourdough Discard Apple Fritters
- 3 medium chopped apples (Granny Smith or Honeycrisp work well for tart flavors)
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground clove
- ½ teaspoon salt
- 2/3 cup whole milk
- 2 eggs
- ¾ cup sourdough discard
- 1 teaspoon vanilla extract
- Tallow, coconut oil, or vegetable oil for frying
Ingredients for the Maple Glaze
- 2 cups powdered sugar
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
How to Make Sourdough Discard Apple Fritters
Prepare the Batter
Begin by gathering all the ingredients and ensuring they are at room temperature. This helps the batter mix smoothly and cook evenly. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, ground cinnamon, nutmeg, ground clove, and salt. This step evenly distributes the leavening agent and spices, creating a balanced flavor throughout the fritters.
In a separate large bowl, whisk the wet ingredients: sourdough discard, eggs, milk, and vanilla extract. The sourdough discard adds a subtle tanginess and a depth of flavor to the fritters, setting them apart from average apple fritters. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Over-mixing can result in dense fritters, so stir only until you no longer see streaks of flour. Fold in the chopped apples carefully, ensuring they are evenly distributed throughout the batter.
Heat the Oil
Choose a heavy-bottomed frying pan, cast-iron skillet, or dutch oven for even heat distribution. Add two to three inches of oil (tallow, coconut oil, or vegetable oil) and place the pan over medium heat. Using a candy thermometer, monitor the oil temperature and aim for 350 degrees F. This is the right temperature to achieve a golden brown crust while keeping the fritters soft inside. If the oil is too hot, the outside may burn before the inside is fully cooked. If it’s too cool, the fritters may absorb too much oil, becoming greasy.
Fry the Fritters
Use a cookie scoop or a large spoon to drop spoonfuls of batter into the hot oil. Each fritter should be about two to three inches wide. Avoid overcrowding the pan, as this can lower the oil temperature and result in unevenly cooked fritters.
Fry the fritters for about two to three minutes on one side, then flip them using a slotted spoon or tongs. Cook for another two to three minutes until they are golden brown and puffed. Remove the fritters and place them on a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining batter, ensuring the oil temperature remains consistent between batches.
Make the Maple Glaze
While the fritters cool slightly, prepare the maple glaze. In a small bowl, combine powdered sugar, heavy cream or milk, vanilla extract, and maple syrup. Whisk the mixture until it is smooth and free of lumps. Adjust the consistency as needed—add a few drops of cream for a thinner glaze or more powdered sugar for a thicker coating.
For an extra burst of flavor, you can add a pinch of cinnamon or apple pie spice to the glaze.
Glaze and Serve
Once the fritters have cooled slightly but are still warm, it’s time to glaze them. Dip each fritter into the glaze, ensuring the top is fully coated. Allow any excess glaze to drip off before placing the fritters on a wire rack. For a bakery-style look, drizzle additional glaze over the top with a spoon.
Let the glaze set for a few minutes before serving. This step creates a slightly firm, glossy finish that complements the crisp edges of the fritters. Serve them fresh for the best flavor and texture.
Storing and Reheating
Store leftover fritters in an airtight container at room temperature for up to two days. To reheat, place them on a baking sheet in a 350-degree F oven or warm them briefly in an air fryer. Avoid microwaving, as this may make them soggy.
Tips for Adjustments and Variations
- If you prefer a thicker fritter dough: Reduce the milk slightly to create a dough that holds its shape better during frying.
- For an extra-crunchy texture: Roll the fritters in a cinnamon sugar mixture immediately after glazing.
- To make these fritters more festive: Add a splash of lemon juice to the batter to brighten the apple flavor or mix in a handful of dried cranberries.
Tips for Success
- Use tart apples like Granny Smith or Honeycrisp for the best balance of flavors.
- Ensure the oil temperature stays consistent to avoid fritters absorbing too much oil.
- If you prefer a lighter alternative, these fritters can also be made in an air fryer. Line the basket with parchment paper and spray the fritters with coconut oil before air frying at 375 degrees F for eight to ten minutes.
Conclusion
These sourdough discard apple fritters with a maple glaze are the perfect way to enjoy fall. With juicy apples, warm spices, and a sweet glaze, they rival any treat from your favorite donut shop. Whether you’re new to sourdough or have your own sourdough starter, this recipe is a great addition to your collection of sourdough recipes. Give it a try and savor the flavors of the season!
Sourdough Discard Apple Fritters with Maple Glaze
Equipment
- large mixing bowl
- medium bowl
- whisk
- wooden spoon
- Measuring cups and spoons
- Cast-iron skillet, dutch oven, or deep frying pan
- candy thermometer
- slotted spoon
- baking sheet
- Paper Towels
- wire rack
Ingredients
For the Fritters
- 3 medium apples chopped into small pieces
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground clove
- ½ tsp salt
- 2/3 cup whole milk
- 2 eggs
- ¾ cup sourdough discard
- 1 tsp vanilla extract
- Tallow coconut oil, or vegetable oil (for frying)
For the Maple Glaze
- 2 cups powdered sugar
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, clove, and salt.
- Combine Wet Ingredients: In a medium bowl, whisk together milk, eggs, sourdough discard, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped apples.
- Heat Oil: Add 2–3 inches of oil to a cast-iron skillet or dutch oven. Heat over medium heat to 350°F, using a candy thermometer to monitor the temperature.
- Fry Fritters: Drop spoonfuls of batter into the hot oil. Fry 2–3 minutes per side until golden brown. Use a slotted spoon to transfer the fritters to a baking sheet lined with paper towels to drain excess oil.
- Make the Glaze: In a medium bowl, whisk powdered sugar, cream or milk, vanilla extract, and maple syrup until smooth.
- Glaze the Fritters: Dip warm fritters into the maple glaze or drizzle it over them. Place fritters on a wire rack to set the glaze.
- Serve and Store: Enjoy immediately or store in an airtight container at room temperature for up to 2 days. Reheat in an oven or air fryer for best results.
