Ingredients
- 1 cup sourdough discard
- 1/2 cup chopped vegetables (onion, carrot, bell pepper, spinach, etc.)
- 1 egg (optional, for binding)
- 2–3 tbsp flour (adjust for thickness)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili flakes or green chili (optional)
- 1/2 tsp baking soda (optional, for fluffiness)
- Oil for frying
👩🍳 Step-by-Step Instructions
- Prepare the batter
In a bowl, mix sourdough discard, egg (if using), and flour until smooth. - Add vegetables & seasoning
Stir in chopped vegetables, salt, pepper, and chili. Mix well. - Adjust consistency
The batter should be thick but spoonable. Add a little water or flour if needed. - Heat the pan
Heat a non-stick pan over medium heat and add a little oil. - Cook the fritters
Spoon small portions of batter onto the pan and flatten slightly. - Flip & cook
Cook for 3–4 minutes on each side until golden brown and crispy. - Serve hot
Remove and place on a plate. Top with sliced jalapeños or serve with chutney, yogurt, or ketchup.
🌟 Tips
- Add cheese for extra flavor
- Use leftover veggies to avoid waste
- Keep heat medium so they cook evenly inside
Enjoy your crispy, tangy fritters! 😋🥞🔥
