Sourdough Vegetable Fritters

Choose a vegetable: broccoli, cauliflower, onion, mushroom, zucchini or brussel sprouts. Coat in a sourdough batter, fry in oil, and they are ready for dipping. Or coat them in buffalo sauce and top your favorite salad.

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Prep Time 10

Cook Time 10

Total Time 20

Ingredients

3 cups vegetables
1 cup 220 grams sourdough starter, active or discard
1/2 teaspoon salt or more to taste
1/4 teaspoon baking soda
1-2 Cups coconut oil or other mild flavored vegetable oil for frying

Instructions

Use small florets of broccoli or cauliflower, small mushrooms or cut larger ones in half, onion rings (see note below), zucchini/squash in circle slices or sticks, or brussel sprouts cut in half. Place in a large bowl.
Pour the sourdough starter slowly over them, mixing into the vegetables. The starter should cover the vegetables but still remain thick. If it isn’t thick enough, add a bit more sourdough starter.The amounts here all depend on the amount of vegetables you choose.
Sprinkle in salt, and baking soda, and mix to combine. Allow mixture to rise a bit while heating the fat in a 10-inch skillet over medium-high heat (about 375℉ on a thermometer).
Gently drop large tablespoons of batter into oil. Fry for approximately 3 minutes per side until golden. Flip and fry another 3 minutes or until golden.
Remove to a platter covered with paper towels. Cool slightly.

Notes

Note: If using onion rings, use a shisk skewer or chopstick to pull the onion out of the batter and
allow to drip off excess batter before frying. You want just a light coating on the onion. Watch to
make sure onions don’t burn while frying and adjust the time accordingly.