Sourdough Zucchini Fritters Recipe {Easy Discard Recipe}
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When zucchini season rolls around and you have a ton of zucchinis, it’s time to pull out your favorite zucchini recipes, starting with these Sourdough Zucchini Fritters. They’re golden brown on the outside with a creamy, tender center that’s never soggy or dry, making them a great way to use up extra zucchini.
The mild grated zucchini gets a flavorful boost from sharp cheese, fresh garlic, and green onions, making each bite of these crispy zucchini fritters savory and oh-so-satisfying. It’s the perfect recipe for a quick, homemade side dish, and if you love this, you should also try my Easy Sourdough Zucchini Bread Recipe.
Quick Look: Sourdough Zucchini Fritters
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Servings: 24 fritters
- Calories: ~39 kcal per serving
- Cook Method: Stovetop, skillet-fried
- Flavor Profile: Golden and crispy on the outside, tender and savory inside with sharp cheese, fresh garlic, and green onions. Best served warm with a creamy lemon yogurt dipping sauce.
- Difficulty: Easy — Simple to mix and quick to fry, ready in under 30 minutes!
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Why You’ll Love This Sourdough Zucchini Fritters Recipe
- Celebrate delicious veggies: These sourdough discard zucchini fritters are the kind of veggie recipe where eating doesn’t feel like a chore. They’re crispy on the outside and tender in the middle, and the green onions and cheese deserve a pat on the back for that savory flavor.
- Use up harvested veggies: Are you drowning in zucchini from your beautiful summer garden? These fritters are a tasty way to put that extra zucchini produce to use. They fit right in with other harvest-time favorites like my Sourdough Pumpkin Quick Bread, Sourdough Rhubarb Quick Bread, and Moist Sourdough Rhubarb Cake.
- Quick recipe: The best part of this sourdough zucchini fritter recipe is that the fritters are ready in under 30 minutes. That makes them the perfect recipe for those nights when you need something quick, homemade, and delicious. If you love a good fritter, don’t miss my Sourdough Apple Fritters — they come together in just 20 minutes and are just as easy to make. Serve the zucchini fritters alongside a simple salad, grilled chicken, or enjoy them as-is with a dollop of sour cream.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Zucchini – The star of the show. You can use large or medium zucchini. Homegrown zucchini tends to have more water, so be sure to wring it out thoroughly. You can also substitute the zucchini with other summer squash, like yellow squash!
- Sourdough discard – Room-temperature sourdough discard or straight out of the fridge is fine! You can substitute discard with active sourdough starter, just be sure to use the same amount in grams.
- Green onions – Also known as scallions. Don’t skip this ingredient, as it brings such a lovely flavor to the fritters. You can substitute chives for a milder flavor if you’d like.
- Cheese – Adding cheese is optional, but another flavor boost and makes these sourdough discard zucchini fritters extra crispy! I love Monterey Jack, but shredded cheddar cheese or parmesan cheese are other delicious options.
- Seasonings – I kept it simple with salt, pepper and freshly grated for seasonings, but you could add fresh basil or dill, lemon zest for some brightness, or hot sauce for some kick!
How to Make Sourdough Zucchini Fritters
- Grate the zucchini with a box grater or with a food processor, then transfer to a large mixing bowl and sprinkle with some salt.
- After 10 minutes, squeeze the zucchini in a cheesecloth or with your hands over a colander in the sink to remove as much of the excess liquid as you can. Less liquid = crispier fritters!
- Place the grated zucchini back in the bowl and add the green onions and cheese. Set aside.
- In a separate bowl, whisk together the eggs and sourdough discard. Once smooth, sprinkle in the flour, seasonings and whisk again.
- Pour the batter over the vegetables and mix until the batter is formed.
- Add the fritter batter to the hot skillet flatten slightly, then cook for 3 to 5 minutes per side, or until golden brown and crispy.
Lemon Yogurt Dipping Sauce
- In a small bowl, whisk together the Greek yogurt, lemon juice, fresh herbs and seasonings until combined.
- Serve with the warm fritters and enjoy!
Variations
- You sure can mix things up a bit. Try folding in some cooked and crumbled bacon or diced ham for a smoky, savory touch. Want extra veggies? Add in finely chopped bell peppers, grated carrots, or corn kernels for color and sweetness.
- If you like a little heat, stir in some red pepper flakes or diced jalapeños. Fresh herbs like dill, parsley, or basil can brighten the flavor, and a sprinkle of smoked paprika or cumin is a great way to add a subtle depth.
- You can also swap out my go-to cheese for feta if you want a little more tang, or mozzarella cheese if you’re after that melty gooeyness. Cheddar cheese, Monterey Jack, and parmesan cheese are all great choices too.
McKenna’s Helpful Tips
- Squeeze out the moisture: Zucchini holds a lot of water, so wring it out thoroughly in a cheesecloth or clean kitchen towel. Less liquid equals crispier fritters! For more crispy sourdough goodness, check out my Sourdough Fried Pickles.
- Use the right grater: Grate your zucchini on the large holes of a box grater. The larger shreds hold up better and give the fritters a nice texture rather than turning mushy.
- Active starter or discard works: You can use room-temperature sourdough discard or active sourdough starter for this recipe—just be sure to use the same amount in grams.
- Mix up the add-ins: These fritters are super versatile. Try adding crumbled bacon, diced jalapeños, or fresh herbs like dill and basil to change up the flavor profile. If you enjoy savory sourdough snacks, you’ll love my Sourdough Fried Cheese Curds.
How to Store:
Leave the fritters on a cooling rack to room temperature first to keep them nice and crispy. Once they’re cooled, store them in an airtight container in the fridge for up to 4 days. If you’re stacking them, put parchment paper between the layers so they don’t stick.
To freeze them, lay the fritters flat on a baking sheet and transfer them to a freezer bag. They’ll stay good for about 3 months. When it’s time to reheat, use the oven, skillet, or air fryer to bring back that crunch. The microwave works too, but I bet you’ll lose the crispiness.
Sourdough Zucchini Fritters FAQs
No, this recipe doesn’t call for a leavening agent such as baking soda or baking powder. Just use sourdough discard or the same amount of active starter and you’ll have the crispiest batch of fritters possible. If you’re looking for a recipe that does use a leavening agent, try my Sourdough Zucchini Quick Bread Recipe.
It’s best to grate zucchini on the large holes of a box grater. The larger shreds hold up well in the fritters, giving them a nice texture with some bite, rather than turning all mushy. It also helps the zucchini release moisture better, making it easier to squeeze out the excess water for crispier fritters.
Yes, you can. Just prepare the fritter batter up to 24 hours in advance and keep it in an airtight container in the fridge. Give the batter a quick stir before cooking, and if it feels too wet after chilling, just add in a little flour to get the right consistency.
Yes! To freeze them, lay the cooked and cooled fritters flat on a baking sheet and transfer them to a freezer bag. They’ll stay good for about 3 months. When it’s time to reheat, use the oven, skillet, or air fryer to bring back that crunch. The microwave works too, but I bet you’ll lose the crispiness. If you love freezable snacks, try my Sourdough Chicken Tenders.
If you tried this Sourdough Zucchini Fritters recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Zucchini Fritters Recipe
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Equipment
- Large Skillet
Ingredients
- 920 grams zucchini 2 pounds (about 6 cups once shredded)
- 6 grams salt 1 teaspoon
- 50 grams green onions, sliced about 1/2 cup (7 large green onions)
- 56 grams Monterey Jack Cheese, shredded 1/2 cup
- 105 grams eggs about 2 eggs
- 60 grams sourdough discard 1/4 cup
- 70 grams all-purpose flour 1/2 cup
- 4 grams baking powder 1 teaspoon
- 1 clove garlic grated
- 3 grams salt 1/2 teaspoon
- pinch black pepper
- olive oil for frying
Lemon Yogurt Dipping Sauce
- 120 grams plain Greek yogurt 1/2 cup
- 15 grams fresh lemon juice 1 Tablespoon
- 4 grams fresh parsley, chopped 1 Tablespoon
- 3 grams fresh chives, chopped 1 Tablespoon
- .5 grams fresh dill, chopped 1 Tablespoon
- 1 gram garlic powder 1/4 teaspoon
- salt and pepper to taste
Instructions
Sourdough Zucchini Fritters
- Slice the ends off, then grate the zucchini with a box grater or with a food processor. Grate on a diagonal for extra long pieces. Transfer the shredded zucchini to a large bowl and sprinkle with salt and let rest for 10 minutes. This helps the zucchini to release excess liquid.920 grams zucchini, 6 grams salt
- After 10 minutes, squeeze the zucchini in a cheesecloth or with your hands over a colander in the sink to remove the excess liquid. Fluff the zucchini after the first wring and squeeze once more. Less liquid = crispier fritters! You should be left with 480 grams of shredded, squeezed zucchini (about 3 3/4-4 cups). If you squeezed out too much liquid, add some water to substitute.
- Place the grated zucchini back in the bowl and add the green onions and shredded cheese. Set aside.50 grams green onions, sliced, 56 grams Monterey Jack Cheese, shredded
- In a separate bowl, whisk together the eggs and sourdough discard. Once smooth, sprinkle in the flour, baking powder, grated garlic, salt, and pepper and whisk again. You’ll have a thick batter.105 grams eggs, 70 grams all-purpose flour, 4 grams baking powder, pinch black pepper, 1 clove garlic, 60 grams sourdough discard, 3 grams salt
- Pour the sourdough batter over the vegetables mixture and mix until everything is incorporated.
- Warm about 30 grams (2 Tablespoons) of olive oil in a large skillet over medium-low heat. Add 30 grams of the fritter batter (about a heaping Tablespoon) to the hot skillet for each fritter. This trigger-release cookie scoop works perfect for uniform, circular fritters! Flatten slightly with the back of the scooper or a spoon, then cook for 3 to 5 minutes per side, or until golden brown and crispy. Reduce the heat if the fritters are browning too quickly. I cooked 6 fritters at a time.olive oil
- Place the cooked fritters on a wire rack, then in a warm oven while you repeat with the remaining batter. Add more oil when needed.
- Serve warm with a scoop of sour cream or my lemon yogurt dipping sauce and enjoy!
Lemon Yogurt Dipping Sauce
- In a small bowl, whisk together all of the ingredients until combined. Serve with the Sourdough Zucchini Fritters and enjoy!120 grams plain Greek yogurt, 15 grams fresh lemon juice, 4 grams fresh parsley, chopped, 3 grams fresh chives, chopped, .5 grams fresh dill, chopped, 1 gram garlic powder, salt and pepper
Notes
- Zucchini – The star of the show. You can use large or medium zucchini. Homegrown zucchini tends to have more water, so be sure to wring it out thoroughly. You can also substitute the zucchini with other summer squash, like yellow squash!
- Sourdough discard – Room-temperature sourdough discard or straight out of the fridge is fine! You can substitute discard with active sourdough starter, just be sure to use the same amount in grams.
- Green onions – Also known as scallions. Don’t skip this ingredient, as it brings such a lovely flavor to the fritters. You can substitute chives for a milder flavor if you’d like.
- Cheese – Adding cheese is optional, but another flavor boost and makes these sourdough discard zucchini fritters extra crispy! I love Monterey Jack, but shredded cheddar cheese or parmesan cheese are other delicious options.
- Seasonings – I kept it simple with salt, pepper and freshly grated for seasonings, but you could add fresh basil or dill, lemon zest for some brightness, or hot sauce for some kick!
These look so good- I’m excited to try them! Do you think they would freeze well?
Thank you so much—I hope you love them when you try them! Yes, they can be frozen. I recommend cooking them first, then letting them cool completely before freezing in a single layer. Once frozen, you can transfer them to a container or bag. To reheat, warm them in a skillet or oven so they crisp back up nicely.
My 1 year old couldn’t get enough of these! The perfect quick, light and veggie-packed side to make all summer long.