These Sourdough Discard Strawberry Fritters are a sweet treat made from leftover sourdough starter and fresh strawberries. They’re crispy on the outside and soft on the inside!
Oh, who can resist a warm fritter sprinkled with powdered sugar? They make breakfast feel like a celebration. I love enjoying them with a cup of coffee—pure happiness in every bite!
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe uses unfed sourdough starter, which adds a delightful tang. If you’re out of discard, you can substitute with 1 cup of plain yogurt, but the texture may slightly differ.
Flour: All-purpose flour works best here, but you can try using whole wheat flour for a nuttier flavor. Keep in mind that it may make the batter a bit heavier.
Fresh Strawberries: Fresh strawberries are key for sweetness and juiciness. If strawberries aren’t available, raspberries or blueberries can be substituted, or even a mix of berries for extra flavor!
Milk: I usually use whole milk for a richer batter, but any milk (dairy or non-dairy) can work. Adjust the amount if you want a thicker or thinner batter.
What’s the Best Technique for Frying Fritters?
Frying dough can be tricky, but following these steps ensures perfect fritters every time. Make sure your oil temperature is just right—too hot and they burn, too cool and they become greasy.
- Heat your oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
- Make sure not to overcrowd the pan. Fry in small batches, giving each fritter space to cook evenly.
- Use a slotted spoon to gently turn the fritters. They should float to the surface and turn golden brown after about 3-4 minutes.
- Drain on paper towels immediately after frying to remove excess oil.
These tips should help you create delicious, golden fritters that are sure to impress!
Sourdough Discard Strawberry Fritters
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup milk (adjust as needed for batter consistency)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Maple syrup or honey, for serving (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 20 minutes for frying, so you should have delicious strawberry fritters ready in about 35 minutes. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the sourdough discard, flour, granulated sugar, baking powder, and salt until everything is combined well. This forms the base for your fritter batter.
2. Combine the Wet Ingredients:
In a separate small bowl, whisk together the egg, milk, and vanilla extract until smooth and blended nicely. This adds moisture and flavor to your batter.
3. Make the Batter:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. The batter should be thick but easy to spoon. If it’s too thick, feel free to add a little more milk to reach your desired consistency.
4. Fold in the Strawberries:
Carefully fold in the chopped strawberries into the batter, being gentle not to overmix. You want to keep that lovely fluffiness for the fritters!
5. Heat the Oil:
In a deep pan or skillet, pour about 2 inches of vegetable oil and heat it to 350°F (175°C). Using a cooking thermometer can help you get the temperature just right.
6. Fry the Fritters:
Using a spoon or a small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Be sure to fry in batches to keep each fritter from sticking together.
7. Cook Until Golden:
Let the fritters fry for about 3-4 minutes, turning them occasionally until they are golden brown all over and cooked through. They should float to the top and look perfectly crispy!
8. Drain and Dust:
Once fried, use a slotted spoon to scoop the fritters out and place them onto paper towels to drain excess oil. While they’re still warm, dust them generously with powdered sugar for a sweet finish.
9. Serve and Enjoy:
Serve your delicious fritters immediately, either as they are or with a drizzle of maple syrup or honey if desired. Enjoy those warm, crispy-on-the-outside, tender-on-the-inside strawberry fritters!
Feel free to savor each bite and share the joy with friends and family!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them first and drain any excess moisture. This will help prevent the batter from becoming too watery and maintain that perfect fritter texture.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thick) to help bind the batter.
How Should I Store Leftover Fritters?
Store any leftover fritters in an airtight container at room temperature for up to 1 day, or in the fridge for 2-3 days. To reheat, pop them in a toaster oven or air fryer for a few minutes until warm and crispy again.
Can I Make the Batter in Advance?
While it’s best to prepare the batter fresh for the fluffiest fritters, you can mix the dry ingredients ahead of time. Just add the wet ingredients right before frying to keep the batter from getting overly fermented or losing its leavening power.