These Sourdough Discard Strawberry Fritters are a sweet treat that makes use of leftover sourdough starter. Packed with juicy strawberries and a light, fluffy texture, they are hard to resist!
Making these fritters is so much fun! I love dipping them in a bit of powdered sugar, like they’re at a fair. Plus, it’s a great way to use that sourdough discard we all have lying around!
They’re quick to whip up and perfect for breakfast or a snack. Just be careful – once you start, it’s tough to stop at one! 🍓👌
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient that gives these fritters a unique tangy flavor. If you don’t have discard, you can substitute it with regular buttermilk or yogurt. This keeps the moisture and gives a slight tang!
Fresh Strawberries: Fresh strawberries are the best because they add natural sweetness. If you can’t find strawberries, feel free to use other berries like blueberries or raspberries, or even diced peaches for a tasty twist.
All-Purpose Flour: While all-purpose flour works great, you could use whole wheat flour for a heartier fritter. Just keep in mind that it may change the color and texture slightly.
Milk: I suggest using whole or 2% milk for richness. If you’re dairy-free, almond milk or oat milk can work just as well, though check the consistency of your batter.
How Do I Achieve the Perfect Fry?
Frying fritters can be tricky, but with these tips, you’ll get that perfect golden brown color every time! The temperature of the oil is crucial.
- Heat the oil to 350°F (175°C) for best results. Use a thermometer if you have one—this makes all the difference.
- Test the oil temperature by dropping in a small bit of batter. If it sizzles and rises to the top, you’re ready to go!
- Don’t overcrowd the pan, as this lowers the oil temperature and can lead to soggy fritters. Fry in small batches.
- Let them drain on a paper towel to remove excess oil for the best texture.
With these tips, your fritters will come out crispy on the outside and fluffy on the inside. Enjoy your delicious creation!
Sourdough Discard Strawberry Fritters
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Optional: sweetened condensed milk or glaze for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 20 minutes for frying. The total time to make these delightful fritters is roughly 35 minutes—from mixing the batter to enjoying them warm and crispy!
Step-by-Step Instructions:
1. Mix the Batter:
In a large bowl, whisk together the sourdough discard, flour, granulated sugar, egg, milk, and vanilla extract until just combined. You want everything to blend together without overmixing to keep those fritters fluffy!
2. Add Leavening Agents:
Next, sprinkle in the baking powder, baking soda, and salt. Stir gently just to incorporate these dry ingredients. Remember, light mixing is key to prevent dense fritters.
3. Fold in Strawberries:
Now it’s time to add the fun part! Carefully fold the chopped strawberries into the batter evenly, making sure they are well-distributed but being gentle to keep the batter airy.
4. Prepare for Frying:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat. Wait until the oil reaches 350°F (175°C) for perfect frying. If you don’t have a thermometer, drop a small bit of batter into the oil—if it sizzles and rises, it’s ready!
5. Fry the Fritters:
Using a spoon or small scoop, drop spoonfuls of the batter into the hot oil. Make sure to fry them in batches so they have plenty of room—this will help them cook evenly.
6. Cooking Time:
Fry each fritter for about 2-3 minutes on each side, or until they puff up and turn a beautiful golden brown. If they seem to be cooking too fast, lower the heat slightly to maintain the oil temperature.
7. Drain and Dust:
Once cooked, use a slotted spoon to remove the fritters from the oil and let them drain on a paper towel-lined plate. This helps remove any extra oil and keeps them nice and crispy. While warm, dust them liberally with powdered sugar.
8. Serve and Enjoy:
Finally, serve your fritters warm! For an extra treat, consider drizzling with sweetened condensed milk or glaze. Enjoy the delightful combination of crispy, tender, and fruity goodness!
These Sourdough Discard Strawberry Fritters are a lovely way to utilize your sourdough starter, transforming it into a treat that’s both delicious and a little tangy, filled with juicy strawberries and finished with a sweet dusting.
Can I Use Frozen Strawberries in This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture in the batter. Pat them dry with paper towels before adding to the mixture.
Can I Use Non-Dairy Milk Instead of Regular Milk?
Absolutely! Almond milk, oat milk, or coconut milk can all be used as substitutes. Just ensure they are unsweetened to maintain the flavor balance of the fritters.
How Should I Store Leftover Fritters?
Store leftover fritters in an airtight container in the fridge for up to 2 days. To reheat, warm them in a toaster oven or skillet to retain some crispiness. Microwaving is convenient, but they may become a bit soft.
What Other Add-ins Can I Use?
You can customize these fritters by adding chocolate chips, nuts, or even a splash of lemon zest for a refreshing twist. Just be mindful of the added moisture and adjust the batter consistency if needed.
