These Sourdough Discard Strawberry Fritters are fluffy, fruity, and just plain fun! Made with ripe strawberries and sourdough discard, they bring a sweet twist to your snack time.
Honestly, who can resist a warm fritter? I love pairing them with a cup of tea—they’re perfect for sharing, but you might not want to! 😋
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the fritters! Using unfed sourdough discard adds texture and a nice tangy flavor. If you don’t have sourdough discard, you can try using regular pancake mix or a thick yogurt as a substitute, keeping in mind that texture and flavor will slightly differ.
Fresh Strawberries: Ripe strawberries add sweetness and juiciness. If strawberries aren’t available, feel free to swap with other berries like blueberries, raspberries, or even apples if you’re in a pinch. Just chop them to similar sizes!
Flour: All-purpose flour works best, but you can substitute with whole wheat flour for a nuttier flavor or a gluten-free blend if needed. Just adjust the liquid amount to maintain the needed batter consistency.
Milk: I use cow’s milk, but any plant milk (like almond, soy, or oat) can work perfectly fine. Adjust as necessary to keep the batter smooth.
How Do You Get the Fritters Crispy Yet Fluffy?
The key to perfect fritters is in the frying technique. Here’s how to ensure they turn out light and crispy:
- Oil Temperature: Heat oil to around 350°F (175°C). Too low and they’ll soak up oil; too high and they’ll burn. Use a thermometer for accuracy.
- Fry in Batches: Avoid overcrowding the pan. Fry just a few fritters at a time to maintain the oil temperature and ensure even cooking.
- Cook Time: Aim for 2-3 minutes per side until they are golden brown. Flip carefully and check for doneness by poking with a toothpick—if it comes out clean, they’re ready!
- Drain Properly: Use a slotted spoon to transfer fritters to a paper towel-lined plate to absorb excess oil and keep them crispy.
With these tips, your fritters will be a delightful treat for everyone to enjoy!
How to Make Sourdough Discard Strawberry Fritters
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 1 cup diced fresh strawberries
- 1 large egg
- 1/2 cup milk (or more, to adjust batter consistency)
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Oil, for frying (vegetable or canola)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus frying time (around 10-15 minutes) depending on how many fritters you make at once. You’ll have delicious fritters ready in no time, perfect for a tasty snack or dessert!
Step-by-Step Instructions:
1. Prepare the Batter:
In a medium bowl, whisk together the sourdough discard, egg, milk, and vanilla extract until smooth and creamy. This mixture should be well combined to ensure even flavor in your fritters.
2. Combine Dry Ingredients:
In a separate large bowl, mix together the flour, sugar, baking powder, and salt. This is your dry mix, and it’s important to combine these ingredients thoroughly to distribute the baking powder evenly.
3. Mix Wet and Dry Ingredients:
Gradually add the wet ingredients into the dry ingredients. Stir gently just until combined; don’t overmix! The batter should be thick enough to hold the strawberries without them sinking. If it looks too thick, add a little more milk to reach a spoonable consistency.
4. Add Strawberries:
Carefully fold in the diced strawberries. Make sure to be gentle so you don’t mush the strawberries too much; we want those lovely sweet bursts of fruit in every bite!
5. Heat the Oil:
In a deep frying pan or pot, heat oil to 350°F (175°C). You’ll need enough oil so that the fritters can float while frying. If you don’t have a thermometer, you can drop a small amount of batter into the oil; if it sizzles and rises to the surface, it’s ready!
6. Fry the Fritters:
Using two spoons, drop spoonfuls of batter (about 1-2 tablespoons each) into the hot oil. Be careful not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and cooked through.
7. Drain and Cool:
Once golden, use a slotted spoon to transfer the fritters to a paper towel-lined plate. This helps remove excess oil and keeps them crispy!
8. Make the Glaze (Optional):
If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the warm fritters for an extra sweet touch!
9. Serve and Enjoy!
Serve your fritters warm, and enjoy the delightful combination of crispy, fluffy, and fruity goodness! They are great on their own or with a nice cup of coffee or tea.
These fritters are not only a delicious treat but also a wonderful way to use your sourdough discard. Happy frying!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well to avoid excess moisture in the batter. Chop them into smaller pieces before adding them to the mix.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure your blend contains a binding agent like xanthan gum for the best texture.
How Do I Store Leftover Fritters?
Store leftover fritters in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes to regain their crispiness.
What Other Fruits Can I Use?
You can use a variety of fruits! Blueberries, chopped apples, or even peaches work well. Just make sure the fruits are diced evenly to ensure even cooking!
