Sourdough Zucchini Fritters: Easy Sourdough Discard Recipe

These delicious sourdough zucchini fritters are an easy sourdough discard recipe. They can be enjoyed hot or cold and are a simple way to use up your sourdough discard. The best thing about these sourdough zucchini fritters is that they are simple to make and give you a big serving of veggies with minimal effort. They are great to make with the kids and will encourage them to eat more greens! Plus you can substitute the veggies with whatever you have on hand.

Why You’ll Love This Recipe!

Use 100g of sourdough discard – which is really handy if you’re making a sourdough starter and you’re discarding every day to help your sourdough starter thrive.

Simple Ingredients – These sourdough zucchini fritters utilise very simple ingredients, most of which you’d have in your fridge and pantry. 

Use Excess Zucchini – These are perfect to make when zucchini are cheap and plentiful in the summer. Even better if you have zucchini growing in your vegetable patch! You might also like to make sourdough zucchini muffins, sourdough zucchini pizza or even sourdough zucchini bread.

Ingredients

• Zucchini – shred zucchini and squeeze out excess moisture and liquid before weighing. Getting rid of excess liquid stops the fritters from being watery and falling apart.  
• Sourdough Discard – Your sourdough discard can be straight from the fridge or at room temp, it doesn’t matter too much. Like most sourdough discard recipes, you could even use fed starter if you wanted to. Just make sure you’re not using older discard as it will make the fritters taste sour.
• All Purpose Flour
• Cheddar Cheese and Parmesan – freshed grated is best. Other cheese work well too. WE love using monterey jackcheese when we have it. If I’m making them just for my husband and I, I love adding some feta too!  
• Green onions – you can use a yellow onion if that’s what you have on hand. Fresh herbs like dill or chives work really well as an alternative too to add extra flavor.
• Salt & Black Pepper – you can add other seasonings like red pepper flakes, garlic powder or even flavored salt if you like. 
• Olive Oil – or whatever oil you like to fry with.

How To Make Sourdough Zucchini Fritters

Making sourdough zucchini fritters is pretty easy. You can have a batch of them on the table in under 30 minutes! They are classified as a no wait sourdough recipe!

The secret to the perfect fritters is making sure you squeeze as much liquid out of the grated zucchini as possible. A good trick here is placing the shredded zucchini into a cheese cloth or flour sack tea towel and twisting the cloth to squeeze all the excess water out.

Here’s the basic process for making sourdough discard zucchini fritters:

Add all ingredients to a bowl and mix thoroughly to create the fritter batter. 

Heat a non stick frying pan or skillet and add a little oil (these are an oven free sourdough recipe). You don’t want it too hot or the cheese will burn too quickly. 

Fry spoonfuls of the zucchini mixture on a medium heat until golden brown on both sides. Drain on paper towel to get rid of excess oil. 

Add Ins for Sourdough Zucchini Fritters

One of the great things about these sourdough zucchini fritters is that you can use the recipe as a base and include lots of other veggies – or even some meat!

You can include any type of vegetables in addition to or to replace the zucchini – as long as they stay around the 350g mark. Some veggies that work well are grated sweet potato, canned sweet corn, red capsicum, grated carrot, brown onion, frozen peas.

We also add bacon sometimes too! 100g works well, you can just add it without adjusting anything. I use diced bacon and add it raw and it cooks as the fritters cook. If you prefer crunchy bacon pieces you could cook them prior to adding.

Serving Suggestions

These sourdough zucchini fritters are so versatile. You can use them in lots of different ways. Here are a few ideas!

• They make a great addition to lunch boxes. My kids enjoy them cold (I add a dipping sauce for them too).
• Use them as an alternative to meat in a sourdough discard hamburger bun and top with your fave salads and sauces – YUM!
• Make mini fritters and serve at your next get together alongside some sourdough crackers – they are extra delicious with served with this spicy tomato relish or even a dollop of sour cream. 
• Make them part of breakfast – we love making them and popping a poached egg on a stack of fritters. So good and a great way to bring sourdough breakfast recipes to your table.

How To Store + Freeze

These sourdough zucchini fritters are best eaten fresh and do not freeze well. They can be stored for up to 2 days in the fridge and eaten cold (making them perfect for lunchboxes).

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