Crispy on the outside, tender on the inside, and packed with corn flavor, these fritters are a simple and delicious way to use sourdough discard. Perfect as a side dish, snack, or topped with some maple syrup.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 large egg
- ¼ cup milk (or buttermilk)
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Oil or butter for frying
Instructions
- Mix the batter
In a medium bowl, whisk together the sourdough discard, egg, and milk until smooth. Stir in the flour, baking powder, salt, and pepper. Fold in the corn and green onions if using. The batter should be thick but scoopable. - Heat the pan
Heat a skillet over medium heat and add a generous amount of oil or butter. - Cook the fritters
Drop heaping spoonfuls of batter into the hot pan. Gently flatten slightly. Cook for 2–3 minutes per side, until golden brown and cooked through. - Drain & serve
Remove fritters and place on a paper towel-lined plate. Serve warm.
Serving Ideas
- With butter and honey
- Topped with sour cream or Greek yogurt
- Alongside eggs and bacon
- With a fresh salad or soup
Notes
These reheat well in a skillet or oven.
For extra flavor, add shredded cheese or a pinch of paprika.
If your discard is very thick, add a splash more milk.
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