sourdough zucchini fritters

Easy, cheesy sourdough zucchini fritters make the perfect summer lunch or light dinner. Crispy on the outside and soft in the middle, you&#039;ll love these delicious sourdough zucchini fritters.

Sourdough Zucchini Fritters

zucchini

salt (about 1/4 teaspoon)

sharp cheddar cheese, grated (about 1/2 cup)

monterey jack cheese, grated (about 1/2 cup)

chopped basil (about 1/4 cup basil leaves, see recipe note)

all-purpose flour (about 2/3 cup)

sourdough discard (about 1/4 cup, see recipe notes)

egg (about 50 grams)

garlic powder (about 1/2 teaspoon)

olive oil (for frying)

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.

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

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

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.

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!

SOOOO easy and delicious! Added grated carrot and onion to get to 350g of veggies. I could eat these for breakfast, lunch and dinner.

These were delicious! The flavor, the crispiness, the ease. Thank you!

This was a great and delicious way to use my zucchini harvest. The sourdough discard held it all together very well. I will make these again.

Have made this twice now. It says to “pour the discard mixture”, but both times it was more like dough as opposed to a batter and not pourable at all (and I measured all ingredients by weight)

I added buttermilk to the mixture until it was a pourable texture and this seemed to work well, but, as written, I feel like it needs some extra liquid. 

(Or maybe I squeezed TOO much water out of my zucchini) 

Anyhow, delicious despite the necessary adjustments! My 10 month old love them!

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Sourdough Zucchini Fritters

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