Begin by mixing the sourdough discard and the flour. Let the starter and flour sit in a warm spot for at least 4-8 hours. I let it sit overnight, but if you’re short on time, that isn’t necessary.
Combine the discard/flour mixture, salt, baking powder, maple syrup, milk, and applesauce to a stand mixer. Mix the ingredients until they are combined. Cover it and set it aside for around 30 minutes.
Next, peel the apples, and dice them into small pieces.
Heat a cast iron skillet and melt the butter.
Add the cinnamon, nutmeg, and apples to the skillet. Sauté on medium heat until the apples are soft. This will take around 5 minutes.
Strain the apples leaving the juices in the pan, and allow them to cool.
Fold the softened apples into the dough.
Heat around ½ cup coconut oil in a cast iron skillet. Test the oil with a little dough to see if it bubbles.
Scoop ¼ cup of the dough into the hot oil. Allow the fritters to cook until they are golden brown. Be sure to flip them halfway through. It will take 2-3 minutes per side.
Remove the hot fritters to a plate lined with a paper towel.
Sprinkle powdered sugar over the top, and serve them warm.
