Instructions
1. **Prepare the Overnight Sponge:** In a large bowl, combine the sourdough discard, milk, all-purpose flour, and 1 tablespoon granulated sugar. Stir until just combined and no dry streaks of flour remain. Cover the bowl loosely with plastic wrap or a kitchen towel and let it rest at room temperature for 8-12 hours, or overnight. The mixture should be bubbly and slightly increased in volume.
2. **Prepare the Apples:** In a small bowl, toss the finely diced apples with the ground cinnamon and ground nutmeg. Set aside.
3. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the 1/4 cup granulated sugar, egg, vanilla extract, and melted butter until well combined.
4. **Combine Dough:** Add the wet ingredients mixture to the overnight sponge. Stir gently until just combined.
5. **Add Dry Ingredients:** In a small bowl, whisk together the baking soda and salt. Add this to the sourdough mixture and stir until just incorporated. Be careful not to overmix.
6. **Fold in Apples:** Gently fold in the seasoned diced apples until evenly distributed throughout the batter.
7. **Heat Oil for Frying:** Pour enough vegetable oil into a heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature for best results.
8. **Fry the Fritters:** Once the oil is hot, carefully drop spoonfuls of the fritter batter into the hot oil. Avoid overcrowding the pot, frying 3-4 fritters at a time.
9. **Cook Fritters:** Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach about 200°F (93°C). Use a slotted spoon or spider to remove the fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil.
10. **Prepare the Glaze (Optional):** While the fritters are still warm, whisk together the powdered sugar, milk (or apple cider), and vanilla extract in a shallow bowl until smooth.
11. **Glaze Fritters:** Dip each warm fritter into the glaze, turning to coat evenly. Place back on the wire rack for the glaze to set slightly.
12. **Serve:** Serve your Sourdough Discard Apple Fritters warm and enjoy!
Short Tips:
* Don’t overmix the batter; a few lumps are fine and will result in a more tender fritter.
* Maintain a consistent oil temperature (350°F / 175°C) for even cooking and browning. If the oil is too hot, the fritters will burn on the outside and be raw inside. If it’s too cool, they’ll absorb too much oil and be greasy.
* For a crispier fritter, serve immediately after glazing.
* These fritters are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or air fryer for a few minutes.
