As the cool weather settles in and apple season winds down, we’re often left with a beautiful collection of apples begging to be used. We might think of pies, crisps, or apple butter, but today, we’re doing something a little different and diving into the world of homemade apple fritters. Even better, we’re adding sourdough discard to the mix, giving these fritters a unique twist and a taste that just might surprise you!
What if we told you that sourdough discard adds a mild tangy flavor and a perfectly soft texture to these fritters? Plus, cooking them in a cast iron skillet brings out a crispy, golden finish. If you’re curious about how sourdough discard can transform a classic fritter and want a fun way to use up those fresh apples, keep reading – we’re sharing all the best tips in this post.
Why Apple Fritters Are the Perfect End-of-Season Treat
When the apple harvest is winding down, there’s something comforting about making the most of the fruit that’s been a staple throughout the fall. Apple fritters are a treat that combines the warmth of cinnamon-spiced apples with a crispy, doughy exterior, perfect for cozy days and easy to whip up without too much fuss. As we move through this season, it’s a delicious way to use up those last few apples sitting on the counter.
Using a cast iron skillet adds another layer of flavor and texture that’s hard to beat. Cast iron heats evenly and retains heat well, ensuring our fritters come out beautifully golden and crisp. And the best part? It’s quick – the batter comes together in no time, and we’re ready to enjoy these fritters with minimal prep.
Sourdough Discard: The Secret to Adding Depth and Flavor
For anyone with a sourdough starter, sourdough discard is that little extra bit of starter you’d normally throw away before feeding it. But here’s the secret: that discard can add a wonderful tang and subtle complexity to baked goods, especially something like apple fritters. When we add sourdough discard to the batter, it creates a hint of sourness that pairs beautifully with the sweetness of apples and the warmth of cinnamon.
Many people are surprised at how sourdough discard can elevate a simple recipe. It’s especially helpful if you’re looking for ways to avoid waste – every bit of sourdough starter can go to use. In this recipe, we add just enough to give the fritters a slightly chewy texture, while still keeping them light and fluffy on the inside.
Why the Cast Iron Skillet is Our Go-To for Apple Fritters
Cooking apple fritters in a cast iron skillet makes all the difference. Unlike other pans, cast iron heats evenly, which is crucial for getting that crispy, golden finish on each fritter. The steady heat also keeps the fritters from absorbing too much oil, so they’re crispy on the outside without being greasy. We love the way the skillet locks in the warmth, letting the apples cook to perfection inside each fritter.
For those of us who enjoy the nostalgic feel of cast iron, it’s also a great way to add a touch of tradition to our kitchen. Using a skillet connects us to the generations of home cooks who perfected their recipes with the same well-worn cast iron. If you’re new to cast iron, apple fritters are a fun and rewarding way to get started!
Tips for Perfectly Crispy Apple Fritters Every Time
- Choose the Right Apples
For the best texture, we recommend firmer apples, like Honeycrisp, Granny Smith, or Fuji. These apples hold up well to frying and bring a perfect balance of tartness and sweetness. Softer apples can get mushy, which might alter the fritter’s texture. - Let the Sourdough Discard Work Its Magic
Sourdough discard doesn’t need much time to add flavor, but letting the batter sit for just a few minutes before frying can allow the discard to blend well with other ingredients. This short rest can also improve the batter’s texture, giving us fritters that are both crispy and fluffy. - Perfect Your Oil Temperature
When frying, we aim for a medium-high heat, usually around 350°F. Keeping the oil at a consistent temperature is key for an even cook, which is why cast iron is so handy. Too hot, and the fritters can burn on the outside before cooking through. Too cool, and they may absorb too much oil.
The Benefits of Using Sourdough Discard in Your Baking
Sourdough discard isn’t just a clever way to cut down on food waste; it’s a natural flavor enhancer that works in all kinds of recipes. The discard adds complexity and subtle acidity, which can deepen the overall taste of our fritters. Plus, sourdough discard has natural enzymes and nutrients that can help give baked goods a lighter texture – perfect for those of us who prefer treats that aren’t overly dense.
Another great benefit? It’s an easy way to add a bit of probiotic goodness to our food. Even though most of the beneficial bacteria in sourdough don’t survive the cooking process, some research suggests that these microorganisms contribute to easier digestion in sourdough-based recipes. So when we use sourdough discard, we’re not just boosting flavor – we’re also getting some hidden health perks.
Sourdough Discard Apple Fritters
Equipment
- 1 Cast Iron Skillet
Ingredients
Wet Ingredients
- 4 tbsp melted butter
- 1/2 cup sourdough discard
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 eggs
- 3 medium sized apples
- 2-3 cup
coconut oil for fyring (or vegetable oil)
Dry Ingredients
- 2 cup flour
- 1/2 tsp
baking soda - 1/2 tsp
salt - 1 tbsp
baking powder - 1 1/2 tsp
cinnamon
Glaze
- 1 cup powdered sugar
- 3 1/2 tbsp milk
- 1 tbsp
maple syrup
Instructions
- 1. Peel all of your apples and dice them into smaller pieces. We like to use an
apple peeler that makes this part go much faster. - 2. In a large bowl combine all of your wet ingredients (except the oil) and wisk them together until they are fully combined.
- 3. In a seperate bowl combine all of your dry ingredients and mix them all together.
- 4. Pour the dry ingredients into the wet ingredients and mix just until all of the flour has been mixed in and there are no more bits left.
- 5. Gently fold the apple apples into the batter
- 6. Fill the cast iron skillet with your oil up to about 2 inches and turn the stove onto medium heat until the oil is hat enough to cook. You can test this buy placing a small amount of batter into the oil and it should start sizzling and float on the top if the oil is ready.
- 7. Place a small amount of batter into the oil and continue to do this until you are able to fit around 7 fritters into the skillet. We found that using a cookie scooper worked best for this part, but you can always use a small spoon if you do not have one.
- 8. After about 2 minutes on one side, you should be able to notice the bottom of the batter starting to turn a golden brown. Once this occurs, flip the fritters over and cook for approximately another 2 minutes until the other side has also turned golden brown.
- 9. Remove the fritters from the skillet and place somewhere for them to begin cooling off.
Glaze
- For glaze, simply combine the powdered sugar and the milk and wisk together until it forms a good consistency. You may have to add either more powdered sugar or milk depending on the consistentcy that you like.
- Once the fritters have cooled slightly, but are still a little warm, drizzle the glaze over top to complete the process.
What We Use
Apple Peeler Corer – (https://amzn.to/3Cqp0fD)
Lodge Cast Iron Pre-Seasoned Skillet – (https://amzn.to/4fN2oUW)
Organic Extra Virgin,Coconut Oil – (https://amzn.to/48SxQ1P)
Cuisinart Mixing Bowl Set – (https://amzn.to/3CvbB6g)
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