This sourdough apple fritters doughnut recipe is super simple, and so satisfying!
If you’re used to those shaggy, cake-batter style fritters, get ready for a delicious twist! Because we use a proper sourdough dough (just like for rolls or doughnuts), these fritters have a fantastic chewy, crisp exterior and a tender, structured interior. They are essentially perfect apple-filled sourdough doughnuts—far less messy to make and even more satisfying to eat!
The Magic is in the Dough (and the Apples!)
The secret to these amazing fritters is your sourdough starter. Using an active starter gives the dough its classic tangy flavor and beautiful chewiness. And don’t worry about the rise time! I have a fantastic trick for that: by warming your oven to 120 degrees and then turning it off, it creates the perfect warm spot to help your sourdough rise quickly. This cuts the rise time from a full day to just a few hours.
For the apples, we’re not just throwing them in raw. I like to chop them into small pieces and sauté them with cinnamon. This softens them up, so they don’t get soggy inside the fritters and lets them get all infused with that warm cinnamon flavor.
Techniques for Fritter Perfection
Making these fritters is easy, but a few simple tips will make sure they turn out absolutely perfect every time!
The Signature Chewy Dough: Your kneaded dough should feel soft, pillowy, and slightly tacky, but not so sticky that it glues itself to the bowl. This higher moisture content is what gives the final fritter that wonderful doughnut-like chew once fried. Pro-Tip: Use a little oil on your hands instead of flour if you need help managing stickiness.
The Perfect Apple Swirl (Lamination): Don’t just knead the apples in! Gently laminate the dough: spread it thin, sprinkle the cooled apples over top, then fold it over on itself several times. This creates beautiful layers and ensures you get apples and cinnamon in every single bite.
The Frying Sweet Spot: Oil temperature is non-negotiable! Use a thermometer to keep your oil strictly between 350–375°F (175–190°C). Too cool? They’ll soak up oil and be greasy. Too hot? They’ll burn before the middle cooks. 2–3 minutes per side is perfect for that deep golden color.
Glaze While Hot! Don’t wait! The second you pull those fritters out of the oil, place them on a rack to drain, then immediately slather them in that delicious powdered sugar glaze. The heat from the fritter melts the glaze just enough so it spreads evenly and forms that perfect sweet crust.
Serving & Storage
Sourdough apple fritters are always best served warm, right out of the fryer! But if you have any leftovers (I doubt you will!), you can store them in an airtight container at room temperature for a day or two. To enjoy them again, just pop them in the oven or air fryer for a few minutes to warm them up and crisp them back to life.
If you don’t want to be tempted by a whole batch of fried doughnuts, just fry a few and bake the rest of the dough as rolls in a glass pan at 350 degrees for 24 minutes!
FAQ’s & Troubleshooting
Q: Why is my dough so thick? I thought fritters used a wet batter!
A: Great question! These are a specific style of apple fritter. We use a proper enriched sourdough dough—just like the dough for brioche or regular doughnuts. This is why our fritters come out with a chewier, less greasy, structured interior, rather than the shaggy, loose texture of a cake-based fritter. Embrace the dough!
Q: My dough isn’t doubling in size after 4 hours. What should I do?
A: Don’t panic! Sourdough dough is highly dependent on temperature and the activity of your starter. If it’s cold in your kitchen, the rise will be slow. Try these quick fixes:
The Oven Trick (My Favorite!): Warm your oven to 120°F (50∘C), turn it OFF, and let the dough rise inside.
Warm Water Bath: Place your covered bowl in a larger pan of warm water (not hot).
Q: My fritters are dark brown on the outside but still taste doughy inside.
A: This is a classic oil temperature issue! Your oil is too hot (above 375∘F). The outside is cooking and browning too fast, leaving the dense sourdough dough uncooked in the center. Turn the heat down and monitor the temperature with a thermometer to keep it in the 350∘F to 375∘F range.
If you don’t have a sourdough starter, you can make your own in a week or two. I’ve got an entire page dedicated to helping you start your own sourdough starter right here!
I want to know what YOU think, please review the recipe card!
Sourdough Apple Fritters Doughnut Recipe
Ingredients
- 2 cups sourdough starter mine is half flour and half water
- 1 cup warm water
- 4 cups flour
- 1 teaspoon salt
- 2 medium apples
- 1 teaspoon cinnamon
- 1/2 cup water for apples
- 2 cups avocado oil
- Make Glaze :
Make the glaze
- 3 cups powdered sugar
- 2 tablespoons milk
- teaspoon of vanilla
- 1/2 teaspoon cinnamon
- GLAZE Doughnuts while they’re hot! Enjoy!
Instructions
- Prepare the Dough: In a medium mixing bowl, combine your sourdough starter, warm water, flour, and salt. Knead the dough with your hands until all the ingredients are well incorporated. The dough will be a bit sticky, which is exactly what you want!
- First Rise: Cover the bowl and let the dough rise in a warm spot until it has doubled in size. This can take anywhere from 2-4 hours, depending on the temperature of your kitchen and the activity of your starter. (A great tip for a quick rise is to warm your oven to 100°F, then turn it off and let the dough rise inside.)
- Prepare the Apples: While the dough is rising, chop your apples into small, bite-sized pieces. Sauté them in a skillet with the cinnamon and 1/2 cup of water until they have softened. Once soft, drain the excess water and set the apples aside to cool completely.
- Incorporate Apples & Second Rise: On a lightly floured surface, gently flatten your dough. Sprinkle the cooled, sautéed apple pieces over the dough. Fold and knead the dough a few times to evenly incorporate the apples. Cut the dough into 3-inch by 3-4-inch pieces. Place them on a floured surface and let them rise for another 30-60 minutes, or until they look nice and puffed.
- Heat the Oil: Pour the avocado oil into a 6-inch saucepan. Heat the oil over medium heat until it reaches a temperature of around 350-375°F. (Using a thermometer is the best way to ensure perfect results and safety!)
- Fry the Fritters: Carefully place one apple fritter at a time into the hot oil. Avoid overcrowding the pan. Fry each fritter for 2-3 minutes per side, or until it is a deep golden brown. Use a slotted spoon to transfer the fried fritters to a wire rack or paper towel-lined plate to drain.
- Make the Glaze: While the fritters are still hot, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until it forms a smooth, thick glaze.
- Glaze and Serve: Dip each hot fritter into the glaze or use a spoon to drizzle it generously over the top. Serve immediately and enjoy!
Notes
- Bake extras! If you’re want to enjoy a hot sourdough apple fritter but don’t want to be tempted to eat the whole batch, you can bake the remaining dough as rolls! Simply place the dough pieces in a greased glass pan and bake at 350°F for 24 minutes.
- Oil Temperature is Key: For the crispiest, non-greasy fritters, a thermometer is your best friend. Keeping your oil between 350-375°F ensures they cook perfectly without getting soggy.
- How to Reheat Leftovers: While these are always best fresh, you can reheat leftovers to get them crispy again. Just pop them in a 350°F oven for 5-7 minutes or an air fryer for 3-4 minutes.
- Don’t Have a Sourdough Starter? No problem! You can make your own in a week or two. Check out my full guide on how to get your own sourdough starter going from scratch!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Meg
This sounds delicious! I’m going to make this for my family ASAP. Thanks for sharing!