Step 1

Shred zucchini on the back of a box grater. Sprinkle with a 1/4 teaspoon salt to release some of the liquid and let sit for about 5 minutes. Place shredded zucchini in a cheesecloth or paper towels and wring out the water. After wringing, you will end up with about 350 grams of zucchini.

Step 2

Pour a little olive oil in a skillet, coating the bottom of the skillet and pre-heat over medium heat on the stove.

Step 3

Mix together shredded zucchini, sharp cheddar, monterey jack and finely chopped basil.

Step 4

Add the sourdough discard and egg to the zucchini mixture and mix together with a spatula. Add the garlic powder, salt and flour. Mix. If the mixture feels dry or thick, add a teaspoon or two of water if needed.

Step 5

Scoop about 1/4 cup of fritter dough into the hot pan. Flatten the tops and use a spatula to push in the edges if you want a circular fritter. Pan fry about 3 minutes per side until baked all the way through. If the fritters are browning too quickly, reduce the heat. I fit about 4 fritters in a 10-12 inch pan at a time. Once the fritters are crispy on the outside and baked through in the middle, transfer them to a plate. Add a little more oil in the pan and repeat with the rest of the fritter dough. Enjoy warm!