Sourdough Apple Fritter Balls
This recipe is by mandyjackson link here for original recipe!
*See Emma Lee’s notes below for my personal variations*
Apple fritters made with sourdough discard! These are crisp and flavorful all on their own, but the glaze really takes them to the next level.
Makes about 12-18 fritters, depending on the size of your spoonfuls.
INGREDIENTS
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
Pinch of nutmeg
1⁄3 cup milk
1⁄2 cup sourdough discard
1 egg
1 teaspoon vanilla
1 medium apple, peeled and diced small (about 1 1⁄2 cups of diced apple) - see note
For the Glaze
1 cup powdered sugar, sifted
2 tablespoons milk
1 teaspoon vanilla
INSTRUCTIONS
1. Combine the flour, sugar, bakingpowder, salt, cinnamon, and nutmeg in a medium bowl.
2 Whisk together the milk, discard, egg, and vanilla in a large bowl.
3. Stir in the dry ingredients until just a few spots of dry flour remain. Fold in the diced apple.
4. Heat 1 1⁄2-2 inches of oil in a high-sided skillet or Dutch oven to 350-375 degrees.
5. Carefully drop spoonfuls of batter into the oil, being careful not to overcrowd. You'll want to monitor the temperature of your oil to make sure it doesn't drop below 325 or rise above 375 - adjust the heat of your burner accordingly. Cook 1-2 minutes per side, until golden brown and cooked through. Remove to a plate lined with paper towels. Continue cooking in batches until all the batter has been fried.
6. In a small bowl, whisk together the powdered sugar, milk, and vanilla.
7. Dip the warm fritters into the glaze and set on a rack to drip.
Fritters are best when they're still warm, but are also delicious at room temperature!
NOTES
Apple Variety - You can use any apple you like/have here. I especially like sweet apples
(honey crisp, gala, fuji), but more tart apples (Granny Smith, pink lady) will work just as well.
If it works better for your schedule, you can mix the fritter batter (omit the apples) ahead of time and store in the fridge up to 12 hours, until ready to cook. Stir in the apples, and proceed with the recipe!
EMMA LEE’s NOTES
I like to weigh my ingredients for accuracy, so I will be revising this soon to show (grams) too. In the meantime feel free to use a conversion chart to find correct weights.
I add 1 tsp of almond extract and a pinch of nutmeg to glaze for a more classic flavor.
