These sweetcorn fritters turn your sourdough discard into golden, crispy edged pancakes with bursts of corn and fragrant herbs. Ready in under 30 minutes, they make a brilliant snack, light lunch or side dish, and they’re a zero waste star, using up sourdough discard.
Ingredients
- 150g (about ⅔ cup) sourdough discard (unfed)
- 1 large egg, beaten
- 100g plain flour
- ½ tsp baking powder
- 200 g sweetcorn kernels (fresh off the cob, thawed frozen or well-drained tinned)
- 2 spring onions (scallions), thinly sliced
- 2 tbsp chopped fresh parsley or coriander
- ½ tsp sea salt, plus extra to finish
- Freshly ground black pepper
- Vegetable oil, for shallow frying
Method
- Make the Batter
- In a mixing bowl, whisk together the sourdough discard, beaten egg, flour and baking powder to form a thick, smooth batter.
- Fold in the Fillings
- Stir through the sweetcorn, spring onions, herbs, salt and a generous grind of black pepper until evenly distributed.
- Heat the Pan
- Pour enough oil into a large frying pan to come 3 mm up the sides and warm over medium heat.
- Fry the Fritters
- Scoop heaped tablespoons of batter into the pan (you should fit 3–4 at a time without crowding).
- Gently flatten each mound with the back of your spoon to about 1 cm thickness.
- Fry for 3–4 minutes per side, until crisp and golden-brown.
- Drain & Season
- Transfer cooked fritters to a paper-lined plate and sprinkle with a little extra sea salt while still hot.
- Serve
- Enjoy warm, on their own or with a dollop of yoghurt or sweet chilli sauce.
Tips & Variations
- Spicy Kick: Stir in ½ tsp chilli flakes or finely chopped fresh chilli with the corn.
- Cheesy Version: Fold 50g grated mature cheese (cheddar or parmesan) into the batter.
- Make Ahead: Stack cooked fritters between sheets of baking paper and keep covered in a low oven (70 °C) for up to 30 minutes.
- Freezer Friendly: Cool completely, then layer between sheets of baking paper in an airtight box. Reheat from frozen in a hot oven 200°C/180°C fan for 8–10 minutes.