If you’re a sourdough baker, you’re probably used to discarding a portion of your starter before each feeding.
Rather than letting it go to waste, sourdough discard can be a fantastic ingredient for recipes like these sweetcorn fritters. The discard adds a slight tang and contributes to the fritters’ lovely texture.
This simple recipe comes together quickly and uses only a few ingredients, making it an ideal way to use up your discard while reducing waste.
You can use fresh, frozen, or tinned sweetcorn, so feel free to use what you have on hand!
Ingredients
150g sourdough discard (unfed, straight from the fridge is fine)
1 tin (about 165g drained) tinned sweetcorn, or the equivalent in frozen (defrosted) or fresh corn kernels
2-3 spring onions, finely chopped
Salt and pepper to taste
Optional: A pinch of baking powder for extra fluffiness (about 1/4 tsp)
Oil for frying (vegetable or olive oil)
Step-by-step Instructions
- Prepare Your Ingredients:
- If using tinned sweetcorn, drain it well.
- If using frozen sweetcorn, ensure it is defrosted and drained before use.
- If using fresh sweetcorn, cut the kernels off the cob.
- Finely chop the spring onions to bring a mild oniony flavour to the fritters.
- Create the Batter:
- In a large mixing bowl, combine the sourdough discard with the sweetcorn and chopped spring onions. Season with salt and pepper to taste. If you’d like fluffier fritters, stir in a pinch of baking powder at this stage.
- Check the Consistency:
- The batter should be thick but spoonable. If it’s too stiff, add a small splash of water to loosen it up slightly.
- Heat the Oil:
- Heat a few tablespoons of oil in a frying pan over medium heat. You need just enough oil to lightly coat the bottom of the pan, ensuring the fritters fry evenly and develop a crispy exterior.
- Cook the Fritters:
- Drop spoonfuls of the batter into the hot pan, leaving space between each fritter. Gently flatten them with the back of a spoon.
- Fry for around 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
- Drain and Serve:
- Transfer the fritters to a plate lined with kitchen paper to absorb any excess oil.
- Serve warm, either as a snack, a side dish, or even as a light meal with your favourite dipping sauce.
Tips!
Store your sourdough discard in the fridge for up to a week, making it easy to whip up recipes like this at any time. You can also freeze small portions of discard, ready to defrost and use later.
These fritters are simple to make and a versatile option for using ingredients you already have at home, helping you cut down on waste while enjoying a delicious snack.