Sourdough Discard Zucchini Fritters
Crispy zucchini fritters made with fresh herbs, feta, and sourdough discard for a tangy twist. Pan-fried until golden and served hot with sour cream or ranch.
Servings: 10 fritters
Ingredients
- 1 pound zucchini
- 1 teaspoon salt
- 4 to 5 green onions chopped (about ½ cup, white and green parts)
- ¾ cup crumbled feta cheese
- 1 bunch Fresh dill chopped (about ½ cup)
- 1 bunch flat-leaf parsley chopped (about ½ cup)
- 2 to 3 garlic cloves finely chopped
- Pinch crushed red pepper flakes
- 2 large eggs
- ½ cup sourdough discard about 120 grams
- 1 to 4 tablespoons all-purpose flour see notes
- olive oil for frying
- Fresh dill for garnish
Instructions
- Spread a clean kitchen towel on the counter. Grate the zucchini directly onto the towel, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. Gather the towel, twist tightly, and squeeze over the sink until most of the liquid is released. You should have about 2 to 2 ½ cups of packed grated zucchini.
- In a large bowl, combine the zucchini, green onions, feta, dill, parsley, garlic, and red pepper flakes.
- Whisk the eggs in a small bowl, then stir them into the zucchini mixture along with the sourdough discard. The mixture may hold together on its own without flour. If it feels too loose, sift in the flour 1 tablespoon at a time until it reaches a pancake-batter consistency.
- Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. Drop in heaping spoonfuls of the batter, flatten slightly, and cook until golden on both sides, about 3 minutes per side. Transfer to a paper towel–lined plate while you finish the batch.
- Garnish with fresh dill and serve hot with ranch dressing or sour cream on the side.
Notes
Salting the zucchini. Sprinkling salt over the grated zucchini helps draw out excess water. Without this step, your batter can turn watery and the fritters won’t hold together well.
Squeeze out the liquid. After salting, wring the zucchini in a clean kitchen towel until most of the moisture is gone. Removing the excess water creates a sturdy batter that fries up with crisp edges.
About the discard. Zucchini has a delicate flavor, and sourdough discard that’s more than 2–3 days old can start to taste overly tangy and overpower the fritters. For the best balance, use fresher discard so it doesn’t overpower the herbs and zucchini.
Flour is optional. The eggs and sourdough discard bind the fritters well on their own, so you may not need any flour. If the batter feels too loose, add flour a spoonful at a time until it resembles pancake batter.
Cook in batches. Fry only a few fritters at a time, leaving space in the pan. Overcrowding traps steam and prevents them from crisping.
Nutrition
Serving: 1fritter | Calories: 70kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 381mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 17mg | Calcium: 81mg | Iron: 1mg
