Sourdough Apple Fritters

Homemade sourdough apple fritters are so easy and delicious. We made these for our big family campout this year, and there were no leftovers!

INGREDIENTS:

2 medium size apples (I like Jonathon or any other baking apple)

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

Combine all ingredients except the oil for frying. I don’t fry much food, so we used a tall, narrow saucepan, so we didn’t need as much oil for frying.
Once oil is hot, carefully drop a large spoonful of batter into the oil. Add only as many individual spoonfuls as your pan can handle without fritters touching. Fry until brown on each side, remove with tongs and set on a paper towel covered cooling rack.
Dust with sugar, sugar and cinnamon, or your favorite powdered sugar glaze. We ate them so quickly, a light dusting of sugar was all we got around to doing.

Heating your oil and keeping it hot but not smoking, takes some experimenting, depending on your stovetop. After a few batches, we were able to keep the oil at the right temperature that it didn’t cook the fritters too fast on the outside, leaving them raw on the inside.

Enjoy!

2 cups chopped slightly tart apples, tossed with the sugar, baking soda and cinnamon.

Stir in sourdough discard or active sourdough starter

Let batter sit until oil is hot. This can be made up to 2 hours ahead of time and covered on the countertop.

ALways have willing volunteers to test for you!

NOTES:
Because we were making these for a large family gathering, and had lots of hands on board, one person chopped apples and mixed with the dry ingredients. Another stirred in the sourdough starter to the right consistency and yet another, did all the frying. It was fun and we only continued making the batter in small batches until everyone was satisfied.

For this large gathering, I fed my counter starter in a large bowl with several cups of flour and water, keeping the proportions of 1/3 cup flour and 1/4 water. It’s not critical for something like fritters. I didn’t want them too sour, so I only let the starter ferment overnight.
When stirring the batter in, you want the apples coated. Adjust the batter thickness to your liking, by adding Tablespoons of flour.

Message me if you have questions. I know this is kind of a loosey goosey recipe, but if you are experienced with sourdough or baking, then this is all you need. If you are just getting started, feel free to message for help or clarifications!

Anne Dovel
Prairie Woman Arts