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sourdough fritters above
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5 from 8 votes

Sourdough Vegetable Fritters

Use up your sourdough discard and any vegetables you have in the fridge and made delicious, healthy sourdough vegetable fritters.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Side Dishes
Cuisine: American
Servings: 14 fritters
Calories: 74kcal
Author: Jami Boys

Equipment

  • electric skillet, griddle or nonstick skillet
  • 1/4 cup scoop

Ingredients

  • 1 cup sourdough starter , cold discard, active discard or active starter all work
  • 1 cup grated carrot (1 med-large carrot)
  • 2 cups finely chopped cabbage (about 1/4 medium head)
  • 1/2 cup diced onion (1/2 medium onion)
  • ½ to 1 cup other vegetable, grated or diced (zucchini- squeezed in a towel, sweet pepper, parsnips, sweet potatoes, etc.)*
  • 1 egg
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup grated cheese (parmesan, sharp cheddar, gouda, pepper jack, etc.) - optional
  • 1 teaspoon sea salt , or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • ¼ to ½ teaspoon cayenne or red pepper flakes , or to taste
  • 1/4 cup high heat oil for frying (avocado, coconut, ghee, peanut, cold-pressed sunflower) - or amount needed

Instructions

  • Add starter to a medium mixing bowl.
  • Top the starter with all the prepared vegetables, egg, garlic, cheese (if using), and spices. Mix well with a wooden spoon. Mixture should be mostly vegetables with some batter (if it seems too much batter, add a few more veggies).
  • Heat a non-stick skillet, electric skillet, or griddle over medium heat (350 degrees) with 2 tablespoons of the oil.
  • When hot, use a 1/4 cup scoop to ladle the batter onto the skillet, flattening the fritters with the back of the scoop to shape and spread evenly.
  • Cook the fritters 5-7 minutes or until they are well browned. Turn and cook 5-7 minutes more on the other side until browned.
  • Transfer fritters to a cooling rack (set in a baking sheet to protect counters if needed) and continue cooking until all the batter is used.
  • Store in an airtight container in the refrigerator for a week, or freeze for longer storage. Reheat in a toaster oven or airfryer for a few minutes to crisp up again.

Notes

*I have found a total of 4 to 4-1/2 cups vegetables works with the cup of starter. Here's a list of vegetables and how to prep them for quick-cooking fritters:
  • Carrots, parsnips, turnips, beets: peel and grate (if using dark red beets, just be aware that the fritters will turn red)
  • Onion, shallot, green onion: dice finely
  • Cabbage: grate or finely chop
  • Sweet peppers or mild hot peppers: finely chop (you can certainly use hot peppers - add to your own level of heat tolerance)
  • Zucchini: grate onto a towel, roll up and squeeze before adding to starter mixture.
  • Potato or sweet potato: peel and shred
  • Corn: cut off cob or add frozen
  • Greens like spinach, kale, and chard: chop very finely (some take the time to blanch them, but I have found they work fine in the fritters as long as they are chopped small).
What about cauliflower, broccoli, green beans, and beets?
These vegetables would need to be used already cooked in fritters, so if you have leftovers, this is a great use for them. Again, make sure they're finely chopped.
If you have frozen riced cauliflower or broccoli, though, you can add these right to the batter.
SERVING SUGGESTIONS
Top With:
Breakfast Idea: Crisp fritters in a toaster oven and serve as a base for a fried or poached egg - with or without easy hollandaise sauce.

Nutrition

Serving: 1fritter | Calories: 74kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 193mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1634IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 0.2mg
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