Sourdough Apple Fritters: A Recipe from the Farm
Last Updated on August 18, 2024 by TheFarmChicken
This is a perfect fall treat that can be enjoyed all year long but is especially good in the fall with a freshly brewed cup of coffee. Have you ever made an Apple Fritter? They are actually way easier than I thought they would be. Deep frying can be intimidating but if you have a thermometer, it really is quite straight forward! These Sourdough Apple Fritters: A Recipe from the Farm are delicious.
The fresh apple chunks with the sweet cinnamon and fermented sourdough come together beautifully. I wanted the ferment on these so that is the main rising component in these apple fritters, the active sourdough starter. They are fried in oil or lard of your choice and then glazed with a sweet glaze. The trickiest part is frying them just right, but I have tips to help you get a beautiful golden exterior with the signature crunch that you expect with a good Apple Fritter. Get ready to get your hands gooey as you dig into this fall treat!
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The Ingredients for Sourdough Apple Fritters:
Sourdough Starter
I use active sourdough starter in this recipe to create a beautiful dough that is both fluffy and fermented.
If you don’t have a sourdough starter, be sure to check out these resources:
All Purpose Flour
All purpose or bread flour should work well in this recipe. Just make sure it is unbleached.
Milk
I use whole milk in this recipe but 2% should also work well. Cold is fine!
Eggs
This recipe has 2 eggs in it. They add richness to the dough.
Butter
Melted and just a little for flavor and a softer dough.
Brown Sugar
I love how the brown sugar adds to the fall flavors of this Apple Fritter.
Apple
I would use Honey Crisp or Granny Smith Apples for this recipe. You want a firm apple. Choose the Honey Crisp if you want a sweeter apple, Granny Smith if you want a tart apple option. If you like tart flavors the granny smith would cut some of the sweetness of this treat.
Baking Soda
The baking soda is added to help create a fluffy dough.
Salt
Salt is added to complement and brings more flavor to this sweet pastry.
Cinnamon and Nutmeg
Cinnamon as you probably already know pairs beautifully with apples and creates the perfect flavor for this fall time treat!
Granulated Sugar
This recipe uses granulated sugar to create almost a sauce on the apples before they are added to the dough.
Powdered Sugar
The powdered sugar is used with milk to create a yummy glaze to dip the Apple Fritters in. Yum!
What if I want my Apple Fritters bakery size?
I like the smaller size that the ¼ cup of batter provides. Whenever I go to a bakery and get an apple fritter, I always have to find someone to share it with because they are so big!
However, if you like the size of the bakery apple fritters than I would do ½ cup batter and increase the time to 5-6 minutes on each side.
Tips for Making the Best Apple Fritters:
- Make sure your oil is hot, and you have at least 1.5 inches on oil in the pan.
- I find the best technique to get them flat is to scoop the ¼ cup of dough out and then with clean hands stretch and flatten the dough. Believe me you will want to do this as the will puff up a lot!
- I love having plenty of fresh apple in my apple fritters, so I usually go for the 2 cups of apples.
Other Fall Time Sourdough Recipes on TheFarmChicken:
- Sourdough Brown Sugar Pumpkin Bread
- Sourdough Discard Apple Cider Donuts (Baked)
- Sourdough Cinnamon Rolls
- Sourdough Caramel Rolls
The Process of Making Sourdough Apple Fritters in Pictures:
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Sourdough Apple Fritters: A Recipe from the Farm
- 80g active sourdough starter
- 200g milk
- 50g brown sugar
- 350g flour
- 2 eggs
- 2 T (30g) butter, melted
Add to the dough after bulk ferment:
- 1 ½- 2 cups chopped apples, in small chunks (Granny Smith or Honeycrisp)
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- Dash of nutmeg
- 2 T granulated sugar
Ingredients for the Glaze:
- 2 cup powdered sugar
- ¼ cup of milk or enough to make a runny glaze to dip in
Cooking Oil:
- Roughly a quart of your choice of high temp frying oil – I used canola oil
Instructions for Sourdough Apple Fritters:
- In a large mixing bowl weigh out the starter, milk, brown sugar, and butter. Mix until combined then add the eggs and mix well. Next, add the flour to the large bowl and mix well making sure that the mixture is well incorporated.
- Cover the bowl and let ferment in the fridge overnight or 10-12 hours.
The Next Day:
- In a medium sized mixing bowl add the apple, baking soda, cinnamon, salt, nutmeg and sugar. Mix until the apples are well coated and then add to the dough mixture.
- Using your hands fold and incorporate the apple mixture into the dough. Let rest for 1 hour.
- About 30 minutes before you are ready to fry the apple fritters take a large pan with a heavy bottom like a Dutch oven or tall sided cast-iron skillet. Add 1.5 inches of oil in the bottom and using a thermometer, such as a candy thermometer, heat the oil to 350-375 degrees.
- You want to make sure to keep the oil in this range for the best outcome on the fritters. You will most likely need to turn the heat up when you first put the apple fritters in the pan so that they can maintain the 350–375-degree oil temperature. I usually fluctuate the heat on the stove from a medium heat to a low heat.
- While you are waiting for the oil to preheat take a small bowl and add the powdered sugar and ¼- ½ cup of milk. Add the milk whisking until you get a thin consistency.
Ready to cook:
- Take the sourdough apple fritter batter after it has sat for 1 hour at room temperature and taking roughly a ¼ cup of batter stretch it out with your hand to get it flat and then carefully set the dough in the hot oil. I usually only do 2 at a time but you may be able to do 3 at a time depending on the size of the pan and if you are able to watch the temperature closely.
- You will want to do roughly 3-4 minutes on each side. You want them to be golden brown and cooked through. Then when both sides are cooked transfer the apple fritters using a slotted spoon or slotted spatula to a plate lined with a paper towels. This helps get rid of any excess oil.
- Place more apple fritters in the batter and then transfer the ones you have on the plate to a cooling rack. Dip these in the glaze on each side and then transfer back to the cooling rack to cool and dry.
- Repeat with the remaining batter and enjoy!
- Serve warm or same day for best results. Store any leftovers in an airtight container.
They do reheat well in the oven following these instructions:
- Preheat your oven to 400 degrees and place leftover Apple Fritters on cookie sheet. Place in the oven for 5-7 minutes until warm. Enjoy!
Makes 16-18 apple fritters.
Sourdough Apple Fritters: A Recipe from the Farm
Ingredients
- 80 g active sourdough starter
- 200 g milk
- 50 g brown sugar
- 350 g flour
- 2 eggs
- 2 T 30g butter, melted
Add to the dough after bulk ferment:
- 1 ½- 2 cups chopped apples in small chunks (Granny Smith or Honeycrisp)
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- Dash of nutmeg
- 2 T granulated sugar
Ingredients for the Glaze:
- 2 cup powdered sugar
- ¼ cup of milk or enough to make a runny glaze to dip in
Cooking Oil:
- Roughly a quart of your choice of high temp frying oil – I used canola oil
Instructions
Instructions for Apple Fritters:
- In a large mixing bowl weigh out the starter, milk, brown sugar, and butter. Mix until combined then add the eggs and mix well. Next, add the flour to the large bowl and mix well making sure that the mixture is well incorporated.
- Cover the bowl and let ferment in the fridge overnight or 10-12 hours.
- The next day in a medium sized mixing bowl add the apple, baking soda, cinnamon, salt, nutmeg and sugar. Mix until the apples are well coated and then add to the dough mixture.
- Using your hands fold and incorporate the apple mixture into the dough. Let rest for 1 hour.
- About 30 minutes before you are ready to fry the apple fritters take a large pan with a heavy bottom like a Dutch oven or tall sided cast-iron skillet. Add 1.5 inches of oil in the bottom and using a thermometer, such as a candy thermometer, heat the oil to 350-375 degrees.
- You want to make sure to keep the oil in this range for the best outcome on the fritters. You will most likely need to turn the heat up when you first put the apple fritters in the pan so that they can maintain the 350–375-degree oil temperature. I usually fluctuate the heat on the stove from a medium heat to a low heat.
- While you are waiting for the oil to preheat take a small bowl and add the powdered sugar and ¼- ½ cup of milk. Add the milk whisking until you get a thin consistency.
- Take the sourdough apple fritter batter after it has sat for 1 hour at room temperature and taking roughly a ¼ cup of batter stretch it out with your hand to get it flat and then carefully set the dough in the hot oil. I usually only do 2 at a time but you may be able to do 3 at a time depending on the size of the pan and if you are able to watch the temperature closely.
- You will want to do roughly 3-4 minutes on each side. You want them to be golden brown and cooked through. Then when both sides are cooked transfer the apple fritters using a slotted spoon or slotted spatula to a plate lined with a paper towels. This helps get rid of any excess oil.
- Place more apple fritters in the batter and then transfer the ones you have on the plate to a cooling rack. Dip these in the glaze on each side and then transfer back to the cooling rack to cool and dry.
- Repeat with the remaining batter and enjoy!
- Serve warm or same day for best results. Store any leftovers in an airtight container.
Notes
Such a fun sourdough recipe that would be great to use for a special occasion or holiday or really a just because treat! Grab some fresh apples from an orchard this fall and make this delicious sourdough apple fritter recipe with your family and friends at home. Now you can skip the Donut shop and make them right in your home. Thank you for stopping by TheFarmChicken.
Enjoy!
Mariah | TheFarmChicken
O give thanks unto the LORD, for he is good: for his mercy endureth for ever.
Psalms 107:1
Frequently Asked Questions:
You can use the oil again. Simply strain the oil to get anything out of it and store it in the fridge in a jar.
Maybe. I haven’t tried it but I’m sure you can if you are okay with them not being as crunchy and golden. I would bake them at 400 degrees for 8-10 minutes.
Corn Oil, Vegetable Oil, Canola Oil, Peanut Oil, Avacado Oil, Coconut Oil, or Lard to name a few.
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I tried the apple fritter recipe. I usually shy away from new recipes but decided I am ready for some fall weather, even when its 109 out. Gave these a shot and they did not disappoint! They are so delicious and easy to make! Hopefully when my grandchildren and children come over they don’t eat them all! Thank you for the recipe! Can’t wait to try more!
Oh wow 109! Glad you enjoyed them! And thank you for the kind words.
Made these this morning after prepping the dough last night. They were absolutely delicious! Thanks for a great recipe that is so easy to follow!
Love reading things like this! I’m so glad you loved them and thank you for leaving a comment!