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Sourdough Zucchini Fritters

Sourdough Zucchini Fritters Recipe

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.
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Prep Time 20 minutes
Cook Time 8 minutes

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!