Name: Sourdough Peach Fritter Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup sourdough discard (unfed, room temperature); 1 cup all-purpose flour; 1 1/2 tsp baking powder; 2 tbsp sugar; 1/4 tsp salt; 1 tsp ground cinnamon; 1/8 tsp ground nutmeg (optional); 1 large egg; 1/4 cup milk or buttermilk; 1 tsp vanilla extract; 1 cup diced peaches (fresh, canned and drained, or frozen and thawed); Oil for frying (vegetable or canola); Powdered sugar or glaze for topping (optional)

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These Sourdough Peach Fritter Bites are golden, fluffy, and bursting with juicy peach flavor, all wrapped up in a lightly crisp, cinnamon-spiced shell. I love how they bring together the tang of sourdough with the sweetness of fresh or canned peaches in a bite-sized treat that’s perfect for snacking, brunch, or dessert.

Why You’ll Love This Recipe

I love these fritter bites because they’re soft on the inside, crisp on the outside, and full of comforting flavor. The sourdough discard gives a subtle tang that balances beautifully with the sweet peaches and warm spices. They’re a fun way to use up extra starter and come together with simple ingredients. Plus, they’re fried quickly in batches and can be dusted with sugar or drizzled with glaze for an extra treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sourdough discard (unfed, room temperature)
All-purpose flour
Baking powder
Sugar
Salt
Ground cinnamon
Ground nutmeg (optional)
Egg
Milk or buttermilk
Vanilla extract
Diced peaches (fresh, canned and drained, or frozen and thawed)
Oil for frying (vegetable or canola)
Powdered sugar or glaze (optional, for topping)

Directions

I start by heating oil in a deep pan to 350°F (175°C).
In a bowl, I whisk together the sourdough discard, egg, milk, sugar, and vanilla until smooth.
I stir in the flour, baking powder, salt, cinnamon, and nutmeg until just combined—being careful not to overmix.
I gently fold in the diced peaches. If using canned peaches, I make sure they’re well drained and patted dry.
Using a small cookie scoop or spoon, I carefully drop bite-sized portions of the batter into the hot oil.
I fry them in small batches, turning occasionally, for about 3–4 minutes or until golden brown and cooked through.
I transfer the fritters to a paper towel-lined plate to drain.
While still warm, I dust them with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk.

Servings and timing

This recipe makes about 20–24 small fritter bites, enough for 4–6 people. It takes about 15 minutes to prepare and 15 minutes to fry, so I can have them ready in just 30 minutes.

Variations

I sometimes add chopped nuts like pecans or walnuts for crunch. If I want a stronger spice profile, I mix a little cardamom or allspice into the batter. For a fall twist, I use diced apples or pears instead of peaches. A maple glaze or cinnamon-sugar coating also gives these a seasonal feel.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for 2–3 days. To reheat, I pop them in the oven at 300°F for 5–8 minutes to restore their crispness. They can also be frozen and reheated the same way straight from the freezer.

FAQs

Can I use active sourdough starter instead of discard?

Yes, I can use active starter, but the flavor will be slightly less tangy. The discard gives a nice sourdough punch that pairs well with the sweetness.

What kind of peaches should I use?

I prefer fresh peaches when they’re in season, but canned or frozen peaches work great too. I just make sure to remove excess moisture before mixing them into the batter.

How do I know when the fritters are cooked through?

They’ll be golden on the outside and slightly puffed. I test one by breaking it open to make sure the center is cooked. If it’s still doughy, I fry the rest a little longer or reduce the heat slightly.

Can I bake these instead of frying?

They’re best fried for that crisp outer texture, but I can try baking them in a mini muffin tin at 375°F for about 12–15 minutes. The texture will be softer, more like a mini cake bite.

What’s the best glaze for these?

I like a simple glaze made with powdered sugar and milk or lemon juice. For extra flavor, I sometimes add vanilla or maple extract to the glaze.

Conclusion

These Sourdough Peach Fritter Bites are one of my favorite ways to use up sourdough discard. They’re crispy, tender, and full of fruity flavor, with just the right balance of sweetness and spice. Whether I’m frying up a batch for weekend brunch or serving them as a sweet party bite, they’re always a hit at the table.