Zucchini & Feta Discard Fritters
A golden, savory fritter made with grated zucchini, briny feta, and sourdough discard — crispy-edged, tender-centered, and ready in minutes.
At a Glance
Loaf Style: Savory skillet fritters
Skill Level: Beginner
Total Time: ~40 minutes
Prep Time: ~15 minutes
Yield: 10–12 fritters
Hydration: N/A
Cook Temp: Medium heat
Baking Vessel: Non-stick or cast iron skillet
Ingredients
200g sourdough discard (unfed)
250g grated zucchini (about 2 medium)
2 eggs
100g crumbled feta cheese
60g all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
2 tbsp chopped fresh dill, parsley or chives
Freshly cracked black pepper, to taste
Olive oil or neutral oil, for pan-frying
Instructions
Prep the Zucchini
1. Grate zucchini and place in a clean kitchen towel. Squeeze out as much liquid as possible — this prevents soggy fritters.
2. Transfer to a bowl and mix with sourdough discard, eggs, feta, herbs, salt, pepper, and flour.
3. Stir just until a thick batter forms. If it looks too loose, add 1–2 tbsp extra flour.
Cook the Fritters
4. Heat a skillet over medium heat and add a thin layer of oil.
5. Drop ~2 tbsp of batter per fritter into the pan. Flatten slightly with a spatula.
6. Cook for 2–3 minutes per side, or until golden and crisp. Work in batches, wiping out the pan and adding fresh oil as needed.
Drain & Serve
7. Transfer fritters to a paper towel-lined plate or wire rack. Serve warm with lemon wedges, Greek yogurt, or herbed dipping sauce.
Visual Cues
Crisp golden edges with soft, pillowy centers.
Green flecks and creamy feta peeking through the batter.
Why This Works
The discard binds the batter and adds a subtle tang that enhances the savoriness of the feta and herbs. Removing excess moisture from the zucchini ensures crisp edges and prevents sogginess, while the light batter lets the fresh flavors shine.
