Sourdough Discard Fritters
These Sourdough Discard Fritters are a crispy, savory treat made with leftover sourdough discard and packed with vegetables like zucchini or corn. They’re light, crunchy on the outside, and soft on the inside. Perfect as a snack, side dish, or appetizer, these fritters are easy to make and versatile—add your favorite herbs, cheese, or other vegetables to customize them. Serve them with a dipping sauce like sour cream or a spicy aioli for extra flavor!
Ingredients
- 1 cup sourdough discard
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated zucchini or corn or both
- 1/4 cup grated Parmesan cheese optional
- 1/4 cup chopped green onions or fresh herbs
- 1/2 teaspoon garlic powder optional
- Oil for frying vegetable or olive oil
Instructions
- Prepare the Batter: In a medium bowl, whisk together the sourdough discard, flour, egg, milk, baking powder, salt, and pepper until smooth.
- Add Vegetables and Cheese: Fold in the grated zucchini or corn, Parmesan cheese (if using), green onions, and garlic powder until well combined.
- Heat the Oil: Heat about 1/4 inch of oil in a large skillet over medium heat until shimmering but not smoking.
- Fry the Fritters: Scoop about 2 tablespoons of batter for each fritter into the hot oil, flattening slightly with the back of the spoon. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Drain and Serve: Remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce.
NUTRITIONAL INFORMATION (per fritter):
- Fat: 9g
- Carbohydrates: 20g
- Protein: 6g
- Sugar: 2g
- Fiber: 2g
Notes
Recipe Tips:
- Dry the Zucchini: If using zucchini, be sure to squeeze out excess moisture before adding it to the batter. This will prevent soggy fritters.
- Test the Oil: To ensure the oil is the right temperature for frying, drop a small amount of batter into the skillet. If it sizzles and browns evenly, the oil is ready.
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these fritters gluten-free.
- Vegetable Variations: Feel free to add other vegetables like grated carrots, chopped bell peppers, or even spinach to the batter.
- Serving Suggestion: Serve with a fresh salad or a dipping sauce like tzatziki, sour cream, or a spicy sriracha mayo.
- Storage: These fritters are best served fresh, but you can refrigerate leftovers for up to 3 days and reheat them in the oven to retain their crispiness.