Crispy Sourdough Zucchini Fritters turn abundant summer zucchini into golden, savory bites with a tender, cheesy center that’s never soggy.
Unfed sourdough discard brings subtle tangy depth, enhanced by sharp cheese, fresh green onions, and garlic for irresistible flavor in under 30 minutes. Ideal as a quick snack, brunch side, or light meal with sour cream, these fritters maximize garden produce and cut food waste effortlessly.
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
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.
2. 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!
3. Place the grated zucchini back in the bowl and add the green onions and cheese. Set aside.
4. In a separate bowl, whisk together the eggs and sourdough discard. Once smooth, sprinkle in the flour, seasonings and whisk again.
5. Pour the batter over the vegetables and mix until the batter is formed.
6. 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 adds subtle depth.
Swap out my go-to cheese for feta if you want more tang, or mozzarella for melty gooeyness. Cheddar, Monterey Jack, and Parmesan all work great too.
For a finer texture, use shredded zucchini instead of grated—just be sure to wring out all that moisture for crispiness. You can also substitute yellow squash, but it tends to hold more water, so squeeze it well before mixing. These crispy fritters are super versatile, so feel free to get creative with your favorite add-ins and make it your own.
How to Store:
Store leftover zucchini fritters in an airtight container in the refrigerator for up to 3-4 days. To keep them from getting soggy, line the container with paper towels or separate fritters with parchment paper. For longer storage, freeze cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 2-3 months. Thaw overnight in the fridge before reheating gently in a skillet or oven to restore crispiness.
For More Guidance:
Why You’ll Love This Recipe:
Eat more veggies and actually enjoy it:
You’ll love this recipe because it makes eating veggies enjoyable with crispy, flavorful zucchini fritters. Zucchini is rich in vitamins, antioxidants, and fiber, supporting digestion, eye, and heart health. Using sourdough discard adds a tangy depth while reducing food waste. Plus, these fritters are quick, easy, and perfect for any meal or snack.
Use up harvested veggies:
You’ll love this recipe because it’s a delicious way to use up fresh zucchini from your garden or farmers market. It helps prevent veggie waste by transforming surplus zucchini into crispy, tasty fritters. This easy discard recipe also pairs perfectly with other harvested vegetables for a creative, wholesome meal. It’s a smart, satisfying way to enjoy seasonal produce at its best.
Quick recipe:
You’ll love this recipe because it comes together quickly with minimal prep, making it perfect for busy days. The simple batter mixes up in minutes, and the fritters cook fast on the stovetop. Using sourdough discard saves time by adding flavor without extra ingredients. It’s an easy, delicious way to whip up a wholesome snack or meal in no time.
FAQs
Can I substitute yellow squash for zucchini?
Yes, yellow squash can be used interchangeably with zucchini in this recipe, just be sure to squeeze out excess moisture to keep fritters crispy.
How do I prevent soggy fritters?
Can I make zucchini fritters gluten-free?
Can I bake zucchini fritters instead of frying?
Warnings:
- Avoid eating zucchini that tastes bitter or has an unpleasant smell, as it may contain natural toxins called cucurbitacins, which can cause stomach cramps, vomiting, or diarrhea. Always use fresh, commercially grown zucchini to reduce this risk.
- Be cautious of soggy fritters caused by excess moisture in zucchini; salt the grated zucchini and squeeze out as much water as possible before cooking to ensure crispiness.
- Since the fritters contain egg and dairy (if cheese is used), those with allergies to these ingredients should either avoid or substitute accordingly.
- Cook fritters thoroughly to an internal temperature of at least 65°C (149°F) to ensure food safety and reduce any risk of foodborne illness.
- Store leftovers properly in airtight containers and consume within 3-4 days, or freeze for longer storage to prevent spoilage and maintain quality.
Sourdough Zucchini Fritters Recipe
Equipment
- Box Gratet
- Cheesecloth
- Mixing Bowl
- Large Skillet
- 1 Tablespoon Cookie Scooper
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
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!
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