If your fridge is constantly home to a mason jar of discarded starter and you've got a ton of courgettes (zucchini, if you're reading from across the ocean), these Sourdough Courgette Fritters are a great way to use them both up. Think simple ingredients, crispy edges, tender middles, and a great flavour that makes these savoury fritters irresistible. They're an easy, delicious fix for too much starter and too many summer veg.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Ingredient Notes
These fritters keep things simple with everyday ingredients, but let's break down a few key players:
- Sourdough discard: Use 100% hydration discard (equal parts flour and water). It doesn't need to be bubbly - room temperature or straight from the fridge both work. But active starter will work just fine too.
- Courgettes: Grated and squeezed like your fritter success depends on it (because it does). Medium zucchini are ideal - not too watery, not too seedy. Have plenty more? Try Tuscan Sourdough Scarpaccia next!
- Cheese: Cheddar or Parmesan gives savoury depth. Monterey Jack would be great too, or even a bit of crumbled feta for a saltier finish.
- Flour: We use plain flour, but whole wheat flour or a mix of both would work.
- Seasonings: Garlic powder and salt are the basics. Feel free to go rogue with your spice rack.
As always, find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
What Makes A Big Difference? Tips!
- Squeeze the courgettes properly. You've got sourdough discard adding moisture, so it's essential to get as much liquid as possible out of the grated zucchini. Salt them first and let sit in a bowl for 10-15 minutes before squeezing in a clean tea towel or cheesecloth, if you have time.
- Hot oil = crispy results. Frying in a hot pan (medium heat) with a little olive oil or avocado oil means golden brown fritters that don't soak up excess oil.
- Mix well, but don't overwork. Combine everything in a large mixing bowl - you want a thick-ish fritter batter that holds together when spooned into the pan.
- Absorb extra oil. Line a plate with paper towels and place freshly cooked courgette fritters on it to soak up extra fat.
- Adjust seasoning to taste. Add onion powder, black pepper, or even a pinch of chilli flakes for heat. Fresh herbs like chives or parsley add brightness too.
Variations
This sourdough zucchini fritter recipe is endlessly flexible. A few ways to mix it up:
- Spice it up: Add curry powder, cumin, or smoked paprika for a twist.
- Cheesy choices: Swap cheddar for hard goat's cheese, grated halloumi, or smoked cheddar for different flavours.
- Veggie boost: Shredded sweet potato, carrot, or finely chopped red onion work brilliantly - just squeeze out any extra liquid before mixing.
- Flour swaps: Sub in whole wheat flour or purpose flour blends for added fibre or flavour.
- Baked or air-fried: For a lower-oil option, try baking them on a parchment-lined baking sheet or cooking them in an air fryer (spritzed lightly with oil).
Serving Suggestions
These savoury fritters are seriously versatile. Here are some of our favourite ways to serve them:
- Brunch base: Top with a poached egg, hollandaise, or a dollop of sour cream and hot sauce.
- As a side: Serve alongside grilled chicken, fish, or a crunchy slaw.
- Mini stacks: Layer with smashed avocado, red onion, and chilli flakes for a light lunch.
- As a bun: Use two fritters instead of bread for a clever burger alternative.
- Snack plate: A perfect recipe to add to a mezze board with hummus, yoghurt dip, and pickles.
Storage
Leftover sourdough courgette fritters can be stored in an airtight container in the fridge for up to 3 days. To keep them crispy, reheat in an oven or air fryer rather than the microwave. For longer storage, freeze them in a single layer first, then transfer to a freezer bag - that way they don't stick together.
More Sourdough Recipes With Courgettes
Love courgettes and always looking to give a new life for your sourdough discard? Here are more zucchini sourdough recipes to try using up your extra zucchini and starter - including cheesy sourdough zucchini muffins, quick bread, and other delicious ideas.
LOVE BAKING SOURDOUGH WITH ME?
You can now add Somebody Feed Seb as a preferred source on Google. It only takes a tick box, and tells Google you'd like to see more of my recipes when relevant.
Sourdough Courgette Fritters
Ingredients
- 100 g (½ cup) sourdough discard 100% hydration
- 1 egg large
- ¼ teaspoon garlic powder
- 50 g (½ cup) plain flour
- 350 g (0.77 lb) courgettes weighed after grating and squeezing out moisture (~500g whole courgettes)
- 50 g (½ cup) cheddar or parmesan, grated
- 2 spring onions / green onions thinly sliced
- salt and pepper to taste
- oil for frying
Instructions
- Coarsely grate the courgettes. Place them in a clean kitchen towel, and squeeze as much moisture out as possible.
- Add the grated cheese, spring onions and season with salt and pepper.
- In a large mixing bowl, mix sourdough starter, egg, garlic powder and flour.
- Mix the batter with the courgettes well to combine. It will be thick.
- Heat oil in a large frying pan over medium heat.
- Add large tablespoons of the fritter mixture to the pan and press them down to flatten. Fry for 3-4 minutes on each side.
- Once cooked, transfer them onto a plate lined with paper towels to absorb excess fat. Keep the fritters warm in the oven whilst you work through the batter.
Video
Nutrition
Robin says
Can these b frozen?
Ieva Greber says
Yes, freeze them in a single layer first, then transfer to a freezer bag - that way they don't stick together 🙂