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Stacks of homemade zucchini fritters on a white plate, garnished with green onions and served with dipping sauce – easy, kid-friendly sourdough discard recipe.
Stephanie

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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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large mixing bowl, grate the zucchini through the large holes of a box grater.
  2. 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.
  3. 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.
  4. Add the drained zucchini and mix until well combined.
  5. 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.
  6. 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.