Why not indeed? Ever since friend and reader Kristin wrote in to suggest I employ my bread starter to make onion rings, I’ve been battering everything in sight with Kentucky sourdough. Of course, not being made of San Francisco critters, my Midwestern starter can’t properly be called “sourdough”, but “sourdough apple fritters” sounds a lot better than “natural levain fritters”, donchathink? Here you go:
1 1/2 cups sourdough starter
1/4 milk (or water or beer)
1/4 teaspoon salt
1/4 teaspoon fresh ground cinnamon
A few gratings fresh nutmeg
Stir until blended, dip and fry!