Easy Sourdough Discard Zucchini Fritters Recipe
This easy sourdough discard zucchini fritters recipe is a great way to use up extra zucchini or summer squash from your garden. Golden brown on the outside and tender on the inside, these crispy zucchini fritters make a delicious side dish that pairs perfectly with any meal and only takes a few simple ingredients.
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Servings: 0
Ingredients
- 2 large zucchini about 600g grated
- 1 ½ teaspoons sea salt for drawing water out of zucchini
- 2 large eggs
- ½ cup 100g sourdough discard (unfed starter or active starter)
- ½ cup 30g all-purpose flour (fresh milled wheat works too!)
- ¼ cup grated Parmesan cheese optional, but adds great flavor
- 2 green onions finely chopped (about 50g)
- 1 garlic clove minced
- ½ teaspoon black pepper
- 1 teaspoon baking powder for extra fluffiness
- 1 teaspoon lemon zest
- Coconut oil for frying
- Sour Cream optional--to serve
Instructions
- In a large mixing bowl, grate the zucchini through the large holes of a box grater.
- Sprinkle the grated zucchini with salt. Let sit for 10 minutes to draw out excess moisture. Then use a clean towel or cheesecloth, and place the shredded zucchini in it to squeeze out as much excess water as possible.
- In a large bowl, whisk the egg. Stir in the sourdough discard, flour, Parmesan (if using), green onions, garlic, pepper, lemon zest, flour, and baking powder.
- Add the drained zucchini and mix until well combined.
- Heat 1–2 tablespoons of oil in a skillet over medium-high heat. Scoop about 2 tablespoons of batter per fritter into the hot pan, flattening slightly. Cook for 3–5 minutes per side, or until golden and crisp.
- Drain on a paper towel or cooling rack. Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
Notes
- You can add shredded carrots for variety.
- Avocado oil, olive oil, or neutral oil can be used instead of coconut oil.
- Leftover fritters freeze well! Just reheat in a skillet or oven to keep them crisp.