Sourdough Zucchini Fritters Recipe

Yield: fritters

Prep Time: 20

Cook Time: 8

Total Time: 28

Golden on the outside with a creamy, tender center that’s never soggy or dry. These Sourdough Zucchini Fritters get 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.

5 from 1 vote

Print Pin

Equipment

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

Ingredients & Substitutions

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!

Nutrition

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!