Serves 6
Apple sourdough fritter

Apple Sourdough Fritter

Wondering what to do with all that sourdough you are accumulating? Well this apple sourdough fritter is a winner!

Apples and cinnamon are quite a pair. Sweet apples with a touch of sugar and your sourdough mother, you’ll have the best dessert or breakfast treat on earth.

Apple sourdough fritter

2 medium size apples

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/8 – 1/4 cup sugar

1 1/2 cup sourdough starter

2 cups oil for frying

Peel and core apples. Dice and place into a mixing bowl. Add the cinnamon, sugar and baking soda, stir to combine. Pour the sourdough starter over the apples, stir and allow to sit for 30 minutes. While the apple fritter dough is resting heat 2 cups of oil to 350 degrees for frying.

Place 2 tablespoons of apple fritter dough into the  hot oil. Add as many as you can making sure they don’t touch. Fry one side until golden brown, maintaining the temperature of the oil. Turn over and fry the other side until golden.  Remove from oil and drain on paper towels. When they are cool enough to touch sprinkle with cinnamon and sugar. Serve

9 thoughts on "Apple Sourdough Fritter"

  1. Chris says:

    This is a great recipe. I dint usually accumulate a lot of sourdough starter but I wanted to make fritters and knew I could scale up my sour. I made a double batch of this and my wife and kids loved it. This is a simple recipe compared to others that require you to make an enriched dough and work with scant quantities of a bunch of ingredients.

    I coated my fritters with a glaze made from 1 1/2 C powdered sugar, 1/4 C + 3 Tbsp milk.

  2. Wow, thanks I’m glad you liked it!

  3. Michelle Naranjo says:

    Are you supposed to use fed sourdough starter or the discard? If discard, does it come straight from the refrigerator or should it be allowed to reach room temperature first?

  4. Discard sourdough only. If it is refrigerated you must bring it to room temperature before using. Also, I would feed it and wait 3 to 4 hours before using, since it has not been activated like it would be if it were sitting out at room temperature.

  5. Linda Loboda says:

    They are fantastic. So simple to mix and ingredients are always in pantry.
    Made these for my son’s birthday breakfast. He and my 4 grandkids loved them and wanted me to make more! Thank you.

  6. I’m glad they all enjoyed them!!

  7. Karen Peaster says:

    I am gluten intolerant and I can eat sour dough bread that has went through the two day process but not the dough that hasn’t. Is there any way I could do this with using the two day process??

  8. Everyone’s body is different, but many people do just fine.

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