Golden sourdough discard fritters stacked on a plate with dipping sauce.

Let’s talk about fritters. Specifically, sourdough discard fritters. You know, those crispy little golden nuggets of happiness that taste like pure comfort food? They’ve quickly become a staple in my kitchen—not just because they’re ridiculously satisfying, but because they’re the ultimate win for zero-waste cooking.

If you’ve been nurturing a sourdough starter (or even if you’re mildly curious about jumping on the sourdough bandwagon), chances are you’ve wondered what to do with all that leftover discard. Toss it? Nah. We’re turning it into crispy, savory fritters that work as breakfast, lunch, dinner, or even an on-the-go snack.

Oh, and here’s the best part: sourdough discard adds this magical tangy flavor to fritters you can’t replicate with regular batter. Let’s dig into the details (and a plateful of fritters), shall we?

Why Make Sourdough Discard Fritters?

Before sourdough discard fritters came into my life, I spent way too much time staring at that sad pile of leftover starter every time I fed it. Throwing it away felt so wasteful, but I didn’t think I had the time or patience to make anything complicated. Then I discovered fritters, and let me tell you, it was a game changer.

Here’s why sourdough discard fritters should be on your radar:

They’re fast. No waiting. No proofing. Just mix, fry, and eat.
Versatile AF. You can add anything from shredded zucchini to cheese and still come out with a winner.
Zero waste. They’re basically a kitchen superhero in disguise. Saving sourdough discards from the trash? Check. Clearing out the odd veggies in your fridge? Double check.
Cozy vibes. Fritters scream “comfort food” from the second they hit your plate. The slightly tangy flavor from the sourdough is just the cherry on top.

Fun fact: You can whip up fritters year-round with whatever seasonal veggies you’ve got on hand. In the summer? Zucchini fritters all day. When fall rolls around? Sweet potato and onion are the move. Winter? Corn fritters to the rescue.

Ingredients for Sourdough Discard Fritters

Here’s a super flexible (but totally foolproof) list of ingredients for your fritter base. Customize it as you like—this recipe is basically the Build-A-Bear workshop of fritters.

Basic Ingredients:

1 cup (240g) sourdough discard
1 large egg
1/4 cup (60ml) milk or water (adjust to achieve the right consistency)
1/2 cup (60g) all-purpose flour (you can also sub whole wheat or a gluten-free option)
1 teaspoon baking powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Flavor Boosters (Seasonings):

1/2 teaspoon garlic powder or onion powder
1/4 teaspoon smoked paprika, chili flakes, or cumin (for a little kick)
Fresh parsley, cilantro, or basil (chopped, optional)

Add-In Suggestions (Get Creative!):

1 cup shredded zucchini (squeeze out the water!)
1/2 cup corn (fresh, canned, or frozen)
1 cup sweet potato or carrot (grated)
1/4 cup shredded cheddar, Parmesan, or feta cheese
Leftover cooked chicken, bacon, or sausage (if you’re feeling fancy)

For Frying:

Neutral oil (vegetable, canola, or avocado oil works best)

Tools You’ll Need

Sourdough discard fritter batter with fresh ingredients in a mixing bowl.

Making sourdough discard fritters is refreshingly low-tech. You probably have everything you need:

A large mixing bowl
Whisk or fork
Measuring cups and spoons
Skillet or frying pan
Spatula
Paper towels (to drain excess oil)

How to Make Sourdough Discard Fritters

Step 1: Prep the batter.

In a large mixing bowl, whisk together the sourdough discard, egg, and milk (or water). Add the flour, baking powder, salt, and any seasoning you’re using. Stir until just combined—don’t overmix! At this point, fold in your add-ins like veggies, cheese, or herbs. The batter should be thick but still spoonable.

Step 2: Heat things up.

Pour about 2-3 tablespoons of oil into a frying pan or skillet and set it over medium heat. You need enough oil to create a crispy exterior, but no need to deep fry these bad boys.

Step 3: Fry your fritters.

Scoop 2-3 tablespoons of batter for each fritter and drop it into the hot pan. Flatten slightly with the back of your spoon or spatula. Fry for 3-4 minutes per side or until golden brown and crispy. Don’t overcrowd the pan—work in batches if you need to.

Step 4: Rest and serve.

Once your fritters are beautifully crispy and golden, transfer them to a paper towel-lined plate to drain excess oil. Sprinkle on a little extra salt while they’re hot for maximum flavor.

Serve immediately with your favorite dipping sauce. I’m a sucker for sour cream with chopped dill, but honestly, anything goes—ketchup, herby yogurt, or even a drizzle of sriracha.

Sourdough fritters frying in a skillet with golden edges.

Nutritional Info per Fritter

Here’s the nitty-gritty nutritional breakdown for a single fritter. (Keep in mind, add-ins like cheese or bacon will vary the numbers):

Calories: ~90
Carbs: 12g
Protein: 3g
Fat: 3g

Serving Ideas for Sourdough Discard Fritters

What makes sourdough discard fritters such an MVP? They’re a swiss-army knife recipe. You can serve them as:

Breakfast: Add a fried egg on top and boom—brunch is served.
Snacks: These are great for dipping and work perfectly as appetizers at parties.
Lunch or Dinner: Pair with a side salad or soup for a balanced, cozy meal.

Honestly, you could even sneak these into your lunchbox. Fritters taste great warm or at room temp, making them ideal for busy days or meal-prep heroes.

Pro Tips for Acing Fritters

Even though fritters are low-maintenance, a couple of expert pointers will take them to the next level:

Don’t skimp on oil. This isn’t the moment for dry frying—oil ensures that golden crispiness we all love.
Drain your veggies. Super wet add-ins like zucchini or shredded potatoes need a good squeeze to avoid soggy batter.
Thin it out (if needed). If your batter feels too thick, add a splash of milk or water to loosen it up.
Double the batch. Fritters freeze beautifully. Reheat them in the oven or air fryer for a quick snack.

A Sourdough Discard Breakfast Bonus

If you’re already smitten with these savory fritters, don’t stop there! Sourdough discard isn’t just a one-trick pony. Check out this roundup of Sourdough Discard Breakfast Recipes: Easy, Tasty Ideas You’ll Love for more delicious ways to use up your starter. From pancakes to waffles to crumpets, you’ll find inspiration to keep your sourdough game strong.

Why Fritters Always Win

When it comes to sourdough discard, fritters might just be the perfect recipe. They’re simple, fast, and endlessly adaptable. Plus, they have that addictively crispy exterior with a fluffy inside that just hits the spot every time.

So go raid your fridge, grab that jar of sourdough discard, and start frying! Once you’ve made your first batch, you’ll see why fritter recipes are always worth keeping in your back pocket.

What’s your favorite fritter add-in? Let me know in the comments—I’m always on the lookout for new flavor combos. Happy frying!

Sourdough Discard Fritters: Crispy, Tangy, and Addictively Good

Why Make Sourdough Discard Fritters?