Apple Fritters

This is a good use for starter that otherwise might get discarded.

The baking soda reacts with the acid produced by the sourdough's lactobacillus to both cut its tartness and provide leavening.

Whatever you're going to cook this in or on (see below) have it hot before you mix. You want as little time and disturbance to the batter as possible between mix and cook.

Makes two giant fritters.

For cooking, use a teflon pan or a well greased griddle or breakfast sandwich maker. Whatever you're using, preheat it so the batter doesn't sit after mixing.

Have ¼ c oil or butter ready for frying.

Sift or whisk together:

• ¼ tsp baking soda
• ¼ tsp baking powder
• 2 tbl sugar or sweetener
• ½ tsp cinnamon

Add, don't stir:

• 1 small or ¾ large (save the last ¼ for garnish) apple, cored and diced - leave the skin on

Add

• ½ c starter, more or less - whatever you're discarding that morning. Stir until dry ingredients are incorporated and apple chunks are coated, and then stop, more mixing is not better.

Immediately cook, maybe 8 minutes on the first side, 5 on the second. In a pan, fry until bubbles which come to the top, remain open.

Serve with butter and syrup or peanut butter.