Sourdough Zucchini Fritters Recipe {Easy Discard Recipe}

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 crispy sourdough zucchini fritters. They’re golden on the outside with a creamy, tender center that’s never soggy or dry.

The mild zucchini gets a flavorful boost from sharp cheese, fresh garlic, and green onions, making each bite savory and oh-so-satisfying. Skillet-fried and ready in under 30 minutes, this is one of the best summer recipes for a quick, homemade side.

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Why You’ll Love This Recipe:

Eat more veggies and actually enjoy it:

These sourdough 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. If you’re looking for a fun way to get more vegetables on your plate, this is great recipe is the one. And if you’re craving more veggie-packed goodness, you’ve got to try my carrot cake.

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 this sourdough zucchini bread recipe, pumpkin muffins, sourdough zucchini muffins, rhubarb quick bread, and moist rhubarb cake. You’ll feel good using simple ingredients you already have, and I bet everyone who tries them will want seconds.

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. Serve them alongside a simple salad, grilled chicken, or enjoy them as-is with a dollop of sour cream or my homemade lemon yogurt dipping sauce! Three words sum it up: quick, crispy, and summer-friendly.

Here’s a bunch of other sourdough discard recipes I’ve tested if you’d like to learn more.

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!

Ingredients for making zucchini fritters

How to Make Sourdough Zucchini Fritters

Follow these simple steps:

Grate the zucchini with a box grater or with a food processor, then transfer to a large mixing bowl and sprinkle with some salt.

removing excess liquid from the zuchinni

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!

ingredients for making zucchini fritters in a bowl

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.

Would you like a finer texture? Use shredded zucchini instead of grated. Just be sure to wring out all that extra moisture so they still get nice and crispy. You can also use yellow squash in place of zucchini. Homegrown squash tends to have more water, so give it a good squeeze before mixing it in.

These crispy zucchini fritters are super versatile, so feel free to experiment with your favorite add-ins and make them your own.

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.

FAQs

How do I get the best grated zucchinis?

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.

Can you make these sourdough zucchini fritters ahead of time?

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.

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