Sourdough Discard Batter [for fish, chicken & vegetables]
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Sourdough discard batter is a really easy way to use up extra sourdough starter and turn your favorite vegetables, chicken or fish into a crispy, lightly fried delight!
This ingenious technique not only helps reduce food waste but also adds a delightful tang and a touch of artisanal flavor to your favorite dishes. Whether you're a seafood aficionado, a poultry lover, or a veggie enthusiast, this versatile batter will elevate your food to new heights.
My absolute favorite is sourdough discard fried zucchini and chicken (sprinkled with some herb salt).
Crafted with just a handful of common ingredients, sourdough discard batter is a simple yet transformative addition to your cooking repertoire. It harnesses the power of discarded sourdough starter, turning what would have been wasted into a golden, crispy coating that adds depth and character to your favorite proteins and vegetables.
Sourdough Discard Batter Review
Tried the sourdough discard batter recipe with butterfly shrimp tonight. Used a pale ale instead of seltzer...it was AMAZING! Light, so crispy. Family said it was better than restaurant shrimp"
- MARY via Pinterest
If you love using sourdough discard to create new culinary delights, you might also enjoy these sourdough onion rings, sourdough chicken pot pie or these sourdough banana fritters. For even more ideas, check out this list of over 70 sourdough discard ideas!
Why Use Sourdough Discard?
But why sourdough discard? Beyond its resourcefulness, the magic lies in the complex flavors and airy texture that the fermented starter brings to the table.
The natural tanginess of the discard pairs harmoniously with a range of ingredients, creating a symphony of taste and texture that will leave your taste buds dancing with delight.
So, whether you're a seasoned sourdough baker or just dipping your toes into the world of fermentation, this irresistible sourdough discard batter is a trick you're going to want to try!
Get ready to impress your family and friends with tantalizingly crisp, golden-brown creations that will have them begging for seconds. It's time to unleash your inner chef and embark on a culinary adventure that celebrates both sustainability and culinary excellence. Let's dive in!
How To Make Sourdough Batter
Creating a batter from your sourdough starter or sourdough discard is so easy! You literally just need to thin it out a little and add some extra "puff" and you're away!
- Slice your meat or vegetables into small pieces - you can cut them however you'd like to eat them. Just don't make them too thick or they will not cook properly in the oil. Set aside until you're ready to cook them (you can see how I've sliced my chicken and vegetables in the photos).
- Take your sourdough discard, add it to a bowl along with the baking powder and a little of the seltzer water. Use a fork or whisk to thin the discard out until it's like a thin pancake batter. You don't want it too thick. Remember it's better to add it little by little to ensure you don't add too much water.
- Heat the oil you're going to use for frying (you want it between 350F and 375F or 176C and 190C) - see notes in post above for options on pans and oils.
- When you're ready to fry your meat or vegetables, lightly dust each piece in all purpose flour so they are lightly coated and then dip them into the batter.I do it in batches, so I do a quarter of the pieces of food into the flour and then throw them into the batter.
- Very carefully transfer the vegetables or meat pieces from the batter and into the hot oil.
- Use a scoop to ensure that they are frying evenly and turn them after a minute. They will rise to the top and then go a golden brown. They take around 3 - 5 minutes to cook, depending on the type of oil you're using and the temp you're frying at.
- Remove the meat or vegetables from the hot oil once they're golden brown using a metal scoop. Pop them on some paper towel to drain before serving.
- Sprinkle with salt if desired.
Tips for Using Sourdough Discard Batter
Oil - If you do not have vegetable oil you can fry in canola oil, rice bran oil, peanut oil or grapeseed oil. You want a light flavored oil that won't add too much flavor to the food you're frying. Do not over batter the pieces or you risk making them soggy.
Cooking Temperature - The temperature of the oil is really important for the best result. Too cool and the batter will be greasy, too hot and it will burn.
Seltzer Water - I use seltzer water that I make using my soda stream - but you can use any store bought carbonated water (it could be called sparkling mineral water, soda water or carbonated water depending on where you live).
Beer - You can use beer instead of seltzer water if you wish, this will add more color and flavor to your batter. I love using beer when we are frying fish in this sourdough discard batter.
Sourdough Batter [for fish, chicken & vegetables]
Equipment
- Large Pot of Oil or Deep Fryer (I use my Dutch Oven)
Ingredients
- 100 g Sourdough Starter can be discard
- 50 g Seltzer Water carbonated water or soda water (see notes)
- 6 g Baking Powder
- 100 g All Purpose Flour for dusting
For Frying
- 2 L Vegetable Oil for frying
- 20 g Salt for sprinkling
Instructions
- Slice your meat or vegetables into small pieces - you can cut them however you'd like to eat them. Just don't make them too thick or they will not cook properly in the oil. Set aside until you're ready to cook them (you can see how I've sliced my chicken and vegetables in the photos).
- Take your sourdough discard, add it to a bowl along with the baking powder and a little of the seltzer water. Use a fork or whisk to thin the discard out until it's like a thin pancake batter. You don't want it too thick.
- Heat the oil you're going to use for frying (you want it between 350F and 375F or 176C and 190C) - see notes in post above for options on pans and oils.
- When you're ready to fry your meat or vegetables, lightly dust each piece in all purpose flour so they are lightly coated and then dip them into the batter.I do it in batches, so I do a quarter of the pieces of food into the flour and then throw them into the batter.
- Very carefully transfer the vegetables or meat pieces from the batter and into the hot oil.
- Use a scoop to ensure that they are frying evenly and turn them after a minute. They will rise to the top and then go a golden brown. They take around 3 - 5 minutes to cook, depending on the type of oil you're using and the temp you're frying at.
- Remove the meat or vegetables from the hot oil once they're golden brown using a metal scoop. Pop them on some paper towel to drain before serving.
- Sprinkle with salt if desired (the salt in the photos is just a little sea salt blended with a teaspoon of paprika and dried parsley - super yum).
Notes
Nutrition
