sourdough discard zucchini fritters
makes 6 small fritters
formula
- 200 g zucchini, grated (1 md to lg zucchini)
- 1/2 tsp salt
- 75 g onion, finely diced (1/4 of a large onion)
- 1/2 tsp garlic powder
- 65 g sourdough discard
- 1/4 tsp black pepper, to taste
- neutral oil for frying or nonstick spray for baking
method
- add shredded zucchini and salt to a medium sized bowl. cover and let sit for 10 min.
- using a cheese cloth or with your hands over the sink or another bowl, squeeze out as much water from the zucchini as you can. a lot of water comes out! before squeezing my zucchini weighed ~200 g, and after squeezing it weighed ~125 g.
- add the chopped onion, garlic powder, and black pepper to the bowl. mix thoroughly.
- lastly, the add sourdough starter discard. combine until batter is thick and ingredients gel together.
to fry
- using a cast iron skillet or another heavy bottom pan, heat a layer of neutral oil until hot. to test when oil is ready, drip a small droplet of water into the oil. if oil sizzles, the oil is hot enough to start frying.
- drop 1/4 cup sized mounds into the sizzling oil, and flatten with a spatula to pancake thickness.
- fry for 2-3 minutes, until golden brown. flip with spatula, and repeat on the other side.
- remove from oil, and set aside on a paper towel.
to serve
- serve with a dollop of sour cream or greek yogurt, along with fresh herbs like mint or dill!