Imagine transforming your leftover sourdough starter into a mouthwatering dish that will have everyone begging for seconds! These Easy Sourdough Discard Zucchini Fritters are not just a recipe; they're a culinary adventure that turns ordinary ingredients into extraordinary crispy, golden delights. Perfect for using up that extra sourdough discard and summer zucchini, these fritters are about to become your new favorite quick and delicious meal that's both resourceful and incredibly tasty.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup sourdough discard
- 1 medium zucchini, grated
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the zucchini by washing and trimming the ends. Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This is crucial to prevent soggy fritters.
- In a large mixing bowl, combine the sourdough discard, grated zucchini, flour, grated Parmesan cheese, and egg. Mix thoroughly until a consistent batter forms.
- Season the mixture with salt and pepper, stirring to distribute the seasonings evenly.
- Heat a large skillet or griddle over medium-high heat. Add enough oil to create a thin layer covering the bottom of the pan.
- Using a spoon or small measuring cup, drop dollops of the zucchini mixture into the hot oil, flattening them slightly to create fritter shapes.
- Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan, working in batches if necessary.
- Remove fritters from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot, optionally with a side of sour cream, yogurt, or your favorite dipping sauce.
Tips
- Moisture is the Enemy: Always squeeze out as much liquid as possible from the grated zucchini. Use a clean kitchen towel and press firmly to ensure crispy, not soggy, fritters.
- Oil Temperature Matters: Keep your oil at a steady medium-high heat. Too low, and your fritters will be greasy; too high, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Cook in batches to maintain the oil temperature and ensure each fritter gets perfectly crisp edges.
- Customize Your Flavor: Feel free to add herbs like fresh dill or chives to the batter for an extra flavor boost.
- Serving Suggestion: Serve immediately for maximum crispiness, and pair with a cool sour cream or yogurt dip to balance the hot, crispy fritters.
- Make-Ahead Tip: You can prepare the batter in advance and keep it refrigerated for up to 2 hours before cooking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 7g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 45mg
