Sourdough Zucchini Fritters: Easy Sourdough Discard Recipe
These delicious sourdough zucchini fritters can be enjoyed hot or cold and are a simple way to use up your sourdough discard.
The best thing about these is that they are simple to make and give you a big serving of veggies with minimal effort. They are a great to make with the kids and will encourage them to eat more greens!
They also use 100g of sourdough discard – which is really handy if you’re making a sourdough starter and you’re discarding every day to help your sourdough starter thrive.
Ingredient Notes
These sourdough zucchini fritters utilise very simple ingredients, most of which you’d have in your fridge and pantry. Even better if you have zucchini growing in your vegetable patch!
- It’s really important to squeeze the excess moisture out of the zucchini before you weigh it. This stops the fritters from being watery and falling apart.
- Your sourdough discard can be straight from the fridge or at room temp, it doesn’t matter too much. You could even use fed starter if you wanted to.
- It’s important not to add the salt to the bowl unless you are going to cook them straight away because the salt draws further moisture from the zucchini. So if you are going to make the batter and then delay cooking, don’t add the salt until just before you cook them.
- You can add other seasonings like herbs and spices if you like. Fresh or dried, they work well. I tend to keep them plain for the kids.
Vegetables to Add To Sourdough Zucchini Fritters
One of the great things about these sourdough zucchini fritters is that you can use the recipe as a base and include lots of other veggies – or even some meat!
You can include any type of vegetables in addition to or to replace the zucchini – as long as they stay around the 350g mark.
Some veggies that work well are grated sweet potato, canned sweet corn, red capsicum, grated carrot, brown onion, frozen peas.
We also add bacon sometimes too! 100g works well, you can just add it without adjusting anything. I use diced bacon and add it raw and it cooks as the fritters cook.
If you prefer crunchy bacon pieces you could cook them prior to adding.
Serving Suggestions for Sourdough Zucchini Fritters
These sourdough zucchini fritters are so versatile. You can use them in lots of different ways. Here are a few ideas!
- They make a great addition to lunch boxes. My kids enjoy them cold (I add a dipping sauce for them too).
- Use them as “patties” in a burger bun – top with your fave salads and sauces – YUM!
- Make mini fritters and serve at your next get together – they are extra delicious with a spicy plum sauce or chili bbq!
- Make them part of breakfast – we love making them and popping a poached egg on a stack of fritters. So good.
Sourdough Discard Zucchini Fritters
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 350 g Zucchini grated, squeeze out excess moisture BEFORE WEIGHING
- 100 g Sourdough Discard
- 100 g All Purpose Flour
- 2 Eggs
- 50 g Cheddar Cheese Grated
- 50 g Parmesan Grated
- 50 g spring onions Chopped
- Salt & Pepper to taste
- Olive Oil for frying
Instructions
- Grate the zucchini and squeeze all the moisture out before weighing it. This is to ensure that your fritters aren't watery and don't fall apart.
- Add all ingredients to a large mixing bowl and combine until it forms a thick batter. Ensure that all the flour is mixed through.
- Heat a large frying pan on the stove, adding around 20 mls of oil to the pan. Once it's hot, turn the pan down to a moderate heat.
- Add spoonfuls of mixture to the pan and flatten them slightly so they cook evenly. Cook for around 4 minutes on each side or until they are golden and crispy on the outside.
- Lay cooked fritters on paper towel once cooked to absorb excess oil.
