Easy Sourdough Zucchini Fritters
Delicious sourdough Zucchini Fritters are the perfect way to use up extra sourdough starter and fresh zucchini. Packed with cheese, green onions, and sourdough goodness, these fritters make an excellent breakfast, snack, or side dish.
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Equipment
- box grater
- Knife
- Cutting Board
- clean kitchen towel or cheesecloth
- large mixing bowl
- cast iron fry pan
- kitchen scale or measuring spoons and cups
Ingredients
- 500 g zucchini 3 cups, grated
- 1 tsp salt
- 125 g sourdough discard ½ cup
- 94 g all-purpose flour ¾ cup
- 2 large eggs
- 100 g asiago cheese 1 cup, grated
- 35 g green onion ½ cup, diced
- ⅛ tsp black pepper
- 1 tsp garlic powder
- ½ tsp baking powder
- oil for frying
Instructions
Prepare the Zucchini
- Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a large bowl, stir in 1 tsp of salt, and rest. 500 g zucchini and 1 tsp saltAfter 10 minutes, you'll begin to see the water the zucchini released at the bottom of the bowl. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy fritters. You should be able to extract about ¼ to ½ cup of liquid.
Mix the Batter
- In a large mixing bowl, combine the sourdough starter discard, flour, baking powder, eggs, black pepper, and garlic powder. 125 g sourdough discard, 94 g all-purpose flour, ½ tsp baking powder, 2 large eggs, ⅛ tsp black pepper, and 1 tsp garlic powderChances are, most of the salt was removed when you squeezed the water from the zucchini. Taste the zucchini. If it still tastes salty, no need to add any more. If not, stir in ½ tsp of salt. Next, to the bowl, add the Asiago cheese, green onions, and squeezed zucchini. Stir everything together until well combined. The batter should be thick but scoopable. If it seems too wet, add another tablespoon or two of flour.100 g asiago cheese and 35 g green onion
Heat the Oil
- Heat about 1 T of oil in a large cast iron skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
Fry the Fritters
- Scoop about ¼ cup of the zucchini mixture and carefully place it in the hot oil. Gently flatten each fritter with the back of your spoon to about ½ inch thickness. Don't overcrowd the pan - work in batches if necessary.
- Cook for 3 to 4 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 3 to 4 minutes on the second side. The fritters should be crispy and golden on both sides.
Drain and Serve
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- Serve warm with a dollop of sour cream or Greek yogurt, fresh herbs, and lemon wedges if desired.
Storage and Reheating
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F/191°C oven for 8 to 10 minutes to restore crispiness, or reheat in a skillet with a little oil. Avoid microwaving, as this will make them soggy.
- You can also freeze cooked fritters for up to 2 months. Reheat from frozen in the oven at 375°F/191°C for 12 to 15 minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips
- Remove Excess Moisture: The key to crispy zucchini fritters is removing as much excess water as possible from the zucchini. Don't skip the squeezing step.
- Starter Consistency: This recipe works best with unfed sourdough starter discard that has been fed a ratio of 1:1:1. You may need to adjust the amount of flour accordingly if your feeding ratio is different.
- Oil Temperature: Keep the oil at medium-high heat. Too hot and the fritters will burn on the outside before cooking through. Too cool and they'll absorb too much oil and become greasy.
- Size Matters: Keep fritters relatively thin (about ½ inch), so they cook through properly and develop a nice crispy exterior.
- Make Ahead: You can prepare the fritter batter up to 2 hours in advance and store it covered in the refrigerator. Stir before using.
Sourdough Zucchini Fritter Recipe Variations
- Herb Fritters: Add 2 tablespoons of chopped fresh herbs like dill, parsley, basil, or cilantro to the batter.
- Spicy Fritters: Add ¼ teaspoon cayenne pepper, red pepper flakes, or a diced jalapeno pepper to the mixture.
- Corn and Zucchini: Replace ½ cup of the grated zucchini with fresh or frozen corn kernels.
- Cheese Options: Substitute feta cheese, cheddar, or goat cheese for the Asiago.
Nutrition
Calories: 82.1kcalCarbohydrates: 8.1gProtein: 5.4gFat: 3.2gSaturated Fat: 1.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.9gTrans Fat: 0.003gCholesterol: 36.7mgSodium: 360.9mgPotassium: 147.7mgFiber: 0.7gSugar: 1.2gVitamin A: 222.6IUVitamin C: 8mgCalcium: 123.5mgIron: 0.8mg
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