Overnight Sponge: To a large bowl add sourdough starter, sugar, flour, milk and melted butter. Mix all together until everything is a wet combined dough. Cover tightly and ferment overnight 8-12 hours.

In the morning heat the cooking oil to 350 degrees F. This takes time so start this step first. *Keeping a steady heat for consistent even cooking.

After Ferment: To the overnight sponge bowl add egg, diced apple, cinnamon, nutmeg, clove, salt and baking soda. Mix everything together by hand so it becomes more batter like. It will be sticky and wet.

While oil is heating make the glaze. Add powdered sugar, milk and vanilla to a bowl. Mix until no longer clumpy and thin with more milk or cream if desired. Set aside.

Carefully plop ¼ cup batter into hot oil. Press batter down lightly to the bottom of the pan with a potato masher to flatten dough into more of a disk, then remove potato masher. *You’re looking to flatten the batter, but do not push all the way through the batter.

Dough should rise back to the top after being flattened. Cook each side of the fritter for 2 minutes until a crispy deep golden brown. Remove with a slotted spoon and place onto a plate of paper towels to catch excess grease. *If oil cools down between fritters, allow the temp to come back up before adding more in.

Dip or drizzle fritters into glaze. Serve warm. Enjoy 🙂