Sourdough Discard Zucchini Fritters
These sourdough zucchini fritters are quick, easy and tasty! Perfect for lunch on the go or a savory breakfast idea. They also use up 100g of sourdough discard.
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 350 g Zucchini grated, squeeze out excess moisture BEFORE WEIGHING
- 100 g Sourdough Discard
- 100 g All Purpose Flour
- 2 Eggs
- 50 g Cheddar Cheese Grated
- 50 g Parmesan Grated
- 50 g spring onions Chopped
- Salt & Pepper to taste
- Olive Oil for frying
Instructions
- Grate the zucchini and squeeze all the moisture out before weighing it. This is to ensure that your fritters aren't watery and don't fall apart.
- Add all ingredients to a large mixing bowl and combine until it forms a thick batter. Ensure that all the flour is mixed through.
- Heat a large frying pan on the stove, adding around 20 mls of oil to the pan. Once it's hot, turn the pan down to a moderate heat.
- Add spoonfuls of mixture to the pan and flatten them slightly so they cook evenly. Cook for around 4 minutes on each side or until they are golden and crispy on the outside.
- Lay cooked fritters on paper towel once cooked to absorb excess oil.
Notes
You can substitute the 350g of grated zucchini with other vegetables like corn, sweet potato, onion, capsicum etc.
You can add bacon to the mixture too.
Nutrition
Calories: 48kcal Carbohydrates: 5g Protein: 3g Fat: 2g Saturated Fat: 1g Trans Fat: 1g Cholesterol: 21mg Sodium: 64mg Potassium: 69mg Fiber: 1g Sugar: 1g Vitamin A: 128IU Vitamin C: 4mg Calcium: 55mg Iron: 1mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!