These strawberry fritters are a fun way to use sourdough discard! They are soft and sweet, bursting with fresh strawberry flavor, and coated in a light crispy surface. Yum!
I love munching on these warm with a sprinkle of powdered sugar. They’re perfect for breakfast or a sweet snack, and the best part? You’re reducing waste while enjoying something delicious!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds flavor and helps give the fritters a light texture. If you don’t have any on hand, you can use plain yogurt or buttermilk as a substitute for a similar tangy taste.
Flour: All-purpose flour works perfectly, but if you need to make it gluten-free, use a gluten-free all-purpose blend. Just double-check that it contains xanthan gum for better structure!
Fresh Strawberries: Fresh strawberries add sweetness and flavor. You can substitute them with other fruits like raspberries, blueberries, or even diced apples, depending on your preference!
Milk: Regular milk or buttermilk is fine. For a dairy-free option, almond or oat milk will work well, though they might slightly change the flavor.
Vegetable Oil: You need oil for frying. Canola or peanut oil works best for frying because of their high smoke points. Avoid olive oil as it has a lower smoke point and can change the flavor.
How Do You Get Your Fritters Super Crispy?
Getting crispy fritters is all about the frying technique and oil temperature. Here’s how to ensure they turn out crispy every time:
- Start by heating your oil to 350°F (175°C). Use a thermometer for accuracy; this is crucial for the perfect fry!
- Don’t overcrowd the frying pan; give each fritter space. Fry them in small batches to maintain the oil temperature.
- Once golden brown on one side (about 2-3 minutes), carefully flip them over to cook the other side.
- Drain cooked fritters on paper towels to remove excess oil instantly, which helps keep them crispy.
Frying might seem tricky, but with some practice, you’ll get the hang of it and achieve delightful, crispy fritters every time!
Sourdough Discard Strawberry Fritters
Ingredients You’ll Need:
For the Fritters:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (or buttermilk)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Vegetable oil, for frying
- Powdered sugar, for dusting
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Small diced strawberries for glaze topping
How Much Time Will You Need?
This delicious recipe takes about 20-25 minutes to prepare and fry the fritters. If you decide to make the glaze, set aside an additional 5 minutes. Enjoy them warm right after frying for the best experience!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large mixing bowl, whisk together the sourdough starter discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix until everything is well combined.
2. Combine Wet Ingredients:
In a separate bowl, combine the milk, egg, and vanilla extract. Beat until the mixture is smooth. This will help blend all the flavors together!
3. Mix Together:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix—the batter should be slightly thick and a bit lumpy. Then, fold in the diced strawberries carefully, so they don’t get squished.
4. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep pan or skillet. Heat the oil to 350°F (175°C). Use a thermometer if you have one—it’s the best way to get the right temperature for frying!
5. Fry the Fritters:
Using a spoon or small scoop, drop spoonfuls of batter into the hot oil. Make sure not to overcrowd the pan; fry in batches if needed. Let them cook for about 2-3 minutes on one side.
6. Flip and Finish:
Once they turn golden brown, gently flip the fritters and cook for another 2-3 minutes until they’re golden and cooked through. They should be puffed up and delicious!
7. Drain the Fritters:
With a slotted spoon, carefully remove the fritters from the oil and place them on paper towels to drain any excess oil. This will help keep them crispy!
8. (Optional) Make the Glaze:
If you want to add a glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over the warm fritters and sprinkle with additional diced strawberries if you’d like.
9. Dust and Serve:
Finally, dust the fritters with powdered sugar, serve them warm, and enjoy this delightful treat!
Enjoy your fluffy, fruity sourdough discard strawberry fritters! They are a wonderful way to use your sourdough discard and satisfy your sweet tooth! 🍓
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Simply thaw and drain any excess moisture from the frozen strawberries before dicing and folding them into the batter. This will help prevent the fritters from becoming too soggy during cooking.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk can be a great substitute. They will add a similar tang without compromising the texture of the fritters.
How Do I Store Leftover Fritters?
Store any leftover fritters in an airtight container in the fridge for up to 2 days. To reheat, place them in a toaster oven or air fryer at 350°F (175°C) for a few minutes until warmed and crispy again.
Can I Make These Gluten-Free?
Absolutely! Use a gluten-free all-purpose flour blend as a substitution for the regular flour. Just make sure it contains xanthan gum to help bind the ingredients together.
