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.
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