These Sourdough Discard Strawberry Fritters are a tasty way to use up leftover sourdough starter! They are fluffy, fruity, and covered in a light dusting of sugar. Yum!
Who knew that leftover batter could taste so good? I love making these for breakfast, and the smell of strawberries cooking is just heavenly. Trust me, you’ll want seconds! 🍓
Key Ingredients & Substitutions
Sourdough Discard: Using unfed sourdough starter gives these fritters a slight tang and texture. If you don’t have any on hand, you can replace it with plain yogurt or buttermilk, but the flavor will differ a bit.
Fresh Strawberries: Fresh strawberries are perfect for this recipe as they add sweetness and moisture. If they’re not in season or you’re looking for an alternative, feel free to use frozen strawberries (thawed and drained) or swap in raspberries or blueberries!
Milk: Whole milk adds richness, but you can use any milk you prefer, such as almond milk or oat milk. Adjust the quantity to reach the batter’s desired consistency.
Granulated Sugar: While granulated sugar is great for sweetness, you can cut back slightly if you prefer less sweetness, or replace it with coconut sugar for a different flavor.
What’s the Best Way to Fry Without Messing Up?
Frying can seem tricky, but with a few simple tips, you can get it right! Ensuring the oil is at the right temperature is key – 350°F (175°C) is perfect. If you don’t have a thermometer, try dropping a little batter in; if it sizzles and bubbles, you’re good to go!
- Use a deep, heavy-bottomed pot for even heat distribution while frying.
- Don’t overcrowd the pot; fry in batches to keep the oil temperature consistent.
- Let the fritters cook until golden brown, then flip them for even cooking on both sides.
And remember to drain the fritters on paper towels after frying to soak up that excess oil. This will keep them light and delightful!
Sourdough Discard Strawberry Fritters
Ingredients You’ll Need:
- ½ cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup milk (or more as needed)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- Vegetable oil, for frying
- Powdered sugar or granulated sugar, for dusting or glazing
- (Optional) Simple glaze: ½ cup powdered sugar mixed with 1–2 tbsp milk or lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and roughly 15-20 minutes for frying. So, in about 30-35 minutes, you’ll have warm, fluffy fritters ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by grabbing a large mixing bowl. Whisk together the sourdough discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined so you get a lovely batter.
2. Preparing the Wet Ingredients:
In another bowl, beat the egg and mix in the milk and vanilla extract. This mixture adds flavor and moisture to your fritters!
3. Combining Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Keep in mind: the batter should be thick, but if it seems a bit too stiff, feel free to add a tablespoon of milk at a time until you reach the right consistency.
4. Adding Strawberries:
Carefully fold the diced strawberries into the batter. Be gentle, so you don’t squish them—no one wants mushy fritters!
5. Heating the Oil:
In a heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). This is the perfect temperature to fry the fritters without burning them.
6. Frying the Fritters:
Using a spoon or a small ice cream scoop, drop heaping spoonfuls of the batter into the hot oil. Fry 4-5 fritters at a time, turning them occasionally, until they turn golden brown and are cooked through. This should take about 3-4 minutes per batch.
7. Draining the Fritters:
Once they’re beautifully golden, carefully remove the fritters with a slotted spoon and place them on paper towels to drain any excess oil. They’ll be nice and crispy!
8. Sweetening Them Up:
While the fritters are still warm, sprinkle them with powdered sugar or granulated sugar for a sweet finish, or drizzle them with the optional simple glaze you prepared.
9. Serving and Enjoying:
Serve the fritters warm and enjoy each fluffy bite. They’re perfect for breakfast, a snack, or even dessert! You won’t regret making these delightful treats!
Can I Substitute Frozen Strawberries for Fresh Ones?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them to remove excess moisture. Fold them gently into the batter to avoid mushiness.
How Do I Store Leftover Fritters?
Store any leftover fritters in an airtight container at room temperature for up to 2 days. If you prefer them warm, reheat gently in the oven at 350°F (175°C) for about 5 minutes.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for a healthier option, but keep in mind that the fritters may have a denser texture. You might also need to add a touch more milk to achieve the right consistency.
Is It Possible to Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time! Store it in the fridge for up to 24 hours. Just give it a good stir before frying, and consider adding a little extra milk if it’s thickened up too much.
