These heavenly sourdough apple fritters are BOUND to be your new favorite!!! This is one of my all-time favorite sourdough discard recipes out there. They are quick to make and will be a huge hit with your family.

Looking for a sourdough discard recipe that will leave you and your family speechless? This recipe is tried and true and simply will become your go-to recipe whenever you crave apple fritters.

Surprisingly easy to make considering they require kneading the dough and making your own apple filling with cinnamon (from scratch).

These sourdough discard apple fritters are bound to become your new favorite. I basically need to be stopped because I cannot eat just one LOL!!

Why You Will Love This Sourdough Discard Recipe

This recipe is different from other recipes for Apple fritters because it utilizes sourdough starter discard.

Since it is a yeast-based dough and does NOT rely on baking powder or baking soda, it will be equivalent to the apple fritters served at the best donut shops. It is also the best recipe for Apple fritters I have tried to date.

Frequently Asked Questions

Sourdough Discard Apple Fritter Ingredient Tips

• Sourdough Discard – Filled with lots of delicious tanginess that sourdough is known for!
• Active Dry Yeast – No need to wait overnight for the apple fritter dough to rise. The addition of yeast will aid the sourdough discard.
• Butter – Literally the best fat. Lots of flavor in butter.
• All Purpose Flour or Bread Flour – Both flours work for this recipe. I find no difference.
• Honey Crisp Apples – Fresh apples for the apple cinnamon filling. Gives a great crunch and packs lots of flavor.
• Cinnamon – Adds spice to this recipe!

Step-by-Step Recipe

NOTE: You can print the FULL recipe with all of the ingredients and detailed instructions below!

Steps For The Yeast-Risen Dough

Step 1:

In a small bowl, microwave the milk for 20 seconds until warm. Place the warm milk in the bowl of a stand mixer. Add in the white sugar and the active dry yeast.

Stir lightly with a utensil. Wait 10 minutes until the yeast has bloomed.

Step 2:

While you are waiting for the yeast to bloom, microwave the butter until it is melted. Wait for the butter to cool down until it is safe to touch with your finger.

Add the melted butter, the sourdough discard, and the egg into the stand mixer bowl. Mix until all wet ingredients are incorporated. Melting the butter ensures that the dough will be at room temperature.

If the dough is too cold and not at room temperature, it might not rise. Remember that this is a yeast-risen dough.

Step 3:

Add the flour and the salt into the bowl of the stand mixer. Knead on low for five minutes or until gluten is properly developed.

The dough should be soft and sticky but not too sticky. If it is too sticky, add 1 Tbsp of flour at a time and knead until the desired texture is reached.

Step 4:

Grease a medium bowl. You can spray the bowl with vegetable oil. You can use paper towels and wipe oil on the bowl. Either way, you don’t need much oil.

Place the dough into the greased bowl. Cover with plastic wrap and let sit in the fridge until the dough is cold and has risen (roughly two hours). You can leave the dough in the fridge overnight if needed.

Steps For The Apple Fritter Filling

Step 1:

First, skin the three juicy apples and then dice the apples. Make sure that you remove the core. Moreover, the chopped apples should have no seeds nor skins on them.

Step 2: 

In a pan on the stove at medium heat, add 3 Tbsp of butter. Afterwards, melt the butter then add the diced apples. Saute the apples for 30 seconds or until all of the apples are coated in the butter.

Make sure to scrape the bottom of the pan with a spatula.

Step 3: 

Add cinnamon and sugar into the pan. Afterwards, Saute until all the cooked apples are coated evenly in the cinnamon and sugar (roughly one minute).

It is important that the chopped apples are coated in the cinnamon sugar. Add apple cider vinegar and lemon juice into the pan. Saute for an additional 2 minutes.

Step 4:

Place the cooked apples on a sheet pan lined with parchment paper to cool down. Sprinkle salt to taste.

Steps For Shaping and Frying the Dough

Step 1: 

Flour your work surface. Turn the cold dough onto the work surface. Make sure to flour the dough liberally so that it does not stick.

With a rolling pin, roll the dough into a flat rectangle until it is about half an inch thick. It should be roughly 15 inches by 10 inches.

Step 2:

Spread the apple filling into an even later on top of the dough. You want the filling to cover the top of the dough.

Sprinkle flour generously on top of the apple filling. The flour will help the apple fritter hold its shape.

Step 3:

Starting on the long side of the dough, roll into a tight log. Then, the log back and forth so that the dough and apple filling hold its shape.

Don’t be shy here. Moreover, don’t worry about degassing the dough (it will puff up later in the oil). Sprinkle flour generously to prevent the dough from sticking.

Step 4:

With a knife or a bench scraper, the log at a 45 degree angle every one inch left to right. Then, cut the log at a -45 degree angle (opposite) every one inch left to right.

Compact the log with both hands. Roll back and forth. This is a great way to combine the dough and apple fritter so that they don’t fall apart during the frying process.

Step 5: 

Cut the log into 8 equal portions. Take each portion with your hands and flatten them with your hands. Again, don’t worry about degassing the dough.

Each piece should be about 1 inch thick. Place on a baking sheet. Cover and let rest for 30 minutes in a warm place.

Step 6:

Finally, heat the oil in a pot until it is 360F degrees. Fry the apple fritters 2 minutes each side for a total of four minutes each fritter.

Glaze The Sourdough Apple Fritters

Step 1:

Cover the fresh apple fritters with your favorite glaze. Additionally, you can also cover them in maple syrup!

Pro Tips

• If you want fresh sourdough apple fritters in the morning, you can make the dough the night before and let rest in the fridge overnight. You can also make the Apple fritter filling the day before and place it in the fridge. In the morning, shape the apple fritters and then fry.
• When you are shaping the fritters, don’t be scared to press the apple filling and the dough with your hands. Don’t worry about degassing.
• Make sure to flour your work surface liberally to prevent the dough from sticking.
• These sourdough apple fritters freeze well! Simply place any unglazed fritter in a freezer bag once they are cool. When ready to eat, take them out and bake them at 300F for 15 minutes. Glaze and eat when ready.
• You can bake these sourdough discard apple fritters instead of deep frying them. Place in an oven at 400F for 20 minutes or until golden brown for the perfect baked fritter recipe.
• Instead of thick glaze, you can cover these with maple syrup!!!
• You can reheat these donuts in the air fryer, microwave, or oven.

Ingredients

For The Dough

• ▢1/3 cup Whole Milk
• ▢2 Tablepoons Granulated White Sugar
• ▢1 1/2 tsp Active Dry Yeast
• ▢1/4 cup Butter 57g (half a stick)
• ▢85 g Sourdough Discard
• ▢1 Egg
• ▢1 2/3 cup All Purpose Flour (or bread flour) 200g
• ▢1 tsp Salt

Apple Filling

• ▢3 Honey Crisp Apples
• ▢3 tbsp Butter 42g
• ▢1.5 tbsp Cinnamon
• ▢2 tbsp Sugar
• ▢1 tbsp Apple Cider Vinegar
• ▢1/2 Lemon Lemon Juice
• ▢Salt to taste (1 pinch)

Glaze

• ▢2 cups Powdered Sugar
• ▢2 tbsp Heavy Cream

For Deep Frying

• ▢High Smoke Point Oil (I use avocado oil. You can use vegetable or peanut oil).

Instructions

For The Dough

• Microwave the milk for 20 seconds until warm.
• Place the warm milk in the bowl of a stand mixer. Add in the white sugar and the active dry yeast. Stir lightly with a utensil. Wait 10 minutes until the yeast has bloomed.
• While you are waiting for the yeast to bloom, microwave the butter until it is melted. Wait for the butter to cool down until it is safe to touch with your finger.
• Add the melted butter, the sourdough discard, and the egg into the stand mixer bowl. Mix until all wet ingredients are incorporated.
• Add the flour and the salt into the bowl of the stand mixer. Kneed on low for five minutes or until gluten is properly developed.
• The dough should be soft and sticky but not too sticky. If it is too sticky, add 1 Tbsp of flour at a time and knead until the desired texture is reached.
• Grease a bowl. Place the dough into the greased bowl. Cover and let sit in the fridge until the dough is cold and has rised (roughly two hours). You can leave the dough in the fridge overnight if needed.

For The Apple Fritter Filling

• Skin the three apples and then dice the apples. Make sure that you remove the core.
• In a pan on the stove at medium heat, add 3 Tbsp of butter. Melt the butter then add the diced apples. Saute the apples for 30 seconds or until all of the apples are coated in the butter.
• Add cinnamon and sugar into the pan. Saute until all the apples are coated evenly in the cinnamon and sugar (roughly one minute).
• Add apple cider vinegar and lemon juice into the pan. Saute for an additional 2 minutes.
• Place the apple filling on a sheet pan lined with parchment paper to cool down. Sprinkle salt to taste.

Shaping And Frying The Fritters

• Flour your work surface. Turn the cold dough onto the work surface. Make sure to flour the dough liberally so that it does not stick. With a rolling pin, roll the dough into a flat rectangle until it is about half an inch thick. It should be roughly 15 inches by 10 inches.
• Spread the apple filling into an even later on top of the dough. You want the filling to cover the top of the dough. Sprinkle flour generously on top of the apple filling. The flour will help the apple fritter hold its shape.
• Starting on the long side of the dough, roll into a tight log.
• Roll the log back and forth so that the dough and apple filling hold its shape. Don’t be shy here. Don’t worry about degassing the dough (it will puff up later in the oil). Sprinkle flour generously to prevent the dough from sticking.
• Cut the log at a 45 degree angle every one inch left to right. Then, cut the log at a -45 degree angle (opposite) every one inch left to right. Compact the log with both hands. Roll back and forth. This process will help combine the dough and apple fritter so that they don’t fall apart during the frying process.
• Cut the log into 8 equal portions. Take each portion with your hands and flatten them with your hands. Again, don’t worry about degassing the dough. Each piece should be about 1 inch thick.
• Cover and let rest for 30 minutes.
• Heat oil in a pot until it is 360F degrees. Fry the apple fritters 2 minutes each side for a total of four minutes each fritter.

Glaze The Apple Fritters

• In a medium bowl, combine powered-sugar and milk or heavy cream. Whisk until it is combined.
• Dip each apple fritter into the glaze. Place on a wire rack. Let rest until you are ready to eat them.

Notes

• There are step-by-step photos in my post. Definitely scroll up to see them! They are helpful.
• If you want fresh apple fritters in the morning, you can make the dough the night before and let rest in the fridge overnight. You can also make the Apple fritter filling the day before and place in the fridge.. In the morning, shape the apple fritters and then fry.
• When you are shaping the Apple fritters, don’t be scared to press the apple filling and the dough with your hands. Don’t worry about degassing.
• Make sure to flour your work surface liberally to prevent the dough from sticking.
• These sourdough apple fritters freeze well! Simply place any unglazed fritter in a freezer bag once they are cool. When ready to eat, take them out and bake them at 250F for 15 minutes. Glaze and eat when ready.
• You can bake these sourdough discard apple fritters instead of deep frying them. Place in an oven at 400F for 20 minutes or until golden brown for the perfect baked fritter recipe.