Sourdough Apple Fritters

Image of Madison with Dairy Cows — Madison Curley poses with a couple of her cows. Photograph by Mattie Graham Photography.

Madison Curley crafted these delightful sourdough fritters as a nostalgic twist on one of her favorite childhood treats.

Madison Curley always wanted to be a cowgirl. Growing up in suburban Utah, she dreamed of life out on the ranch. Madison got her chance when a guest ranch was looking for a cook, and she jumped at the opportunity, despite not knowing much about cooking.

“They asked if I could cook, and I said, ‘Heck yeah, I can cook!’ and I lied through my teeth because I wanted to go work out there so bad,” Madison says.

The ranch in question was the Red Hills Ranch in Kelly, Wyoming, owned by Wisconsin Senator Herb Kohl, heir to Kohl’s department stores. She ended up cooking on the ranch for three years while attending college in the offseason. Madison met her future husband, Jonathan, while living in Wyoming after leaving the ranch.

Jonathan was managing a ranch in Wyoming that raised grass-finished cattle. As they both learned more about beef, they decided they wanted to sell grass-fed beef at prices families could afford. They now own Prickly Rock Livestock in Wallsburg, Utah, selling antibiotic-free, grass-fed beef and lamb.

As a child, Madison and her father would stop at the local donut shop, where she always got an apple fritter. She created this deliciously sweet sourdough apple fritter recipe as a nod to her childhood. The sourdough apple fritters are one of those versatile recipes that can be made as a sweet treat for breakfast or as a dessert.

apple fritter with hands — Madison pulls apart her flavorful Sourdough Apple Fritters. Photograph by Shayna Neilsen.

Ingredients:

1 Sourdough sweet dough recipe

Apple Filling:

2 cups apples, peeled and chopped into bite-sized chunks

2 tablespoons butter

1 tablespoons coconut sugar

1 tablespoon cinnamon

Glaze:

2 cups powdered sugar

1 teaspoon vanilla

2 tablespoons melted butter

1-2 tablespoons milk or cream

½ teaspoon cinnamon

Dash of salt

Coconut oil for frying

Directions

When the dough has finished rising, prepare the apple filling.
Peel apples, then chop into bite-sized chunks.
Melt 2 tablespoons of butter in a skillet, then add the apples. Saute the apples in butter until they’re just slightly cooked. Then sprinkle in the sugar and cinnamon. Stir until coated. Remove from heat and set aside to cool.
Roll your dough out into a large rectangle, until it’s about ¼ inch thick.
Top the dough with the apple mixture, then roll it into a log.
With a large, sharp knife, chop up the apple log. It’ll look like a choppy mess. Then use your hands and smash it all together. Incorporate the apples into the dough.
Divide into 12 equal pieces, set on a cookie sheet lined with parchment paper, and let them rise in a warm place for 2-3 hours, until they’re puffy and have about doubled in size.
When the fritters have finished rising, heat the coconut oil. I like to use my Dutch oven, but a pot or deep pan will work. Add about 3 inches of oil to the bottom.
Heat oil to 375 F.
While the oil is heating, mix up the glaze. Whisk the melted butter, powdered sugar, vanilla and salt together. Add the cream as needed until you get the desired consistency.
When the oil is hot, start frying your fritters. Cook them until they are golden on both sides. Once finished frying, place them on a cooling rack (with paper towels underneath) to cool slightly.
While the fritters are warm, drizzle them with the glaze.