Sourdough Apple Fritters

Method

1. 1

   Stir the discard, egg, 80 grams of milk, 20 grams of honey, and the melted butter. Add the flour, salt, and cinnamon. Stir to a thick, shaggy dough. Fold in the apple chunks. The apples should be stuck in dough, not swimming in batter. Rest 15 minutes.

2. 2

   Melt the tallow in a cast-iron skillet over medium heat until it is about 1 centimeter deep and a crumb of dough sizzles at once. It should be about 350°F. Hotter than that browns the outside before the middle cooks.

3. 3

   Scoop about 60 grams of dough for each fritter. They will be lumpy and different sizes. Fry 2 or 3 at a time, 2 to 3 minutes on each side, until deep gold and cooked through. Drain on a rack, not on a pile of paper that steams them soft.

4. 4

   Warm the glaze honey, butter, and 20 grams of milk until they melt together. Spoon a thin coat over the fritters. A thick coat turns into candy and hides the apple.

From the kitchen

• Tallow is the fat this was written for. Avocado oil is the stand-in. Do not use a seed oil.
• If the fritters are raw in the middle, the scoop was too big or the fat was too hot. Smaller pieces, and do not rush the second side.