Easy Vegan Sourdough Veggie Fritters
Hey sourdough friends, today’s recipe is for you!
And if you’re not already on the sourdough train, these Easy Vegan Sourdough Veggie Fritters might make you want to hop on.
As much as I love making sourdough bread, I really don’t like wasting any flour when I feed my starter. One thing I’ve done to reduce how much starter I discard is keep a really small smarter (I wrote alllll about that here), but I also love finding other recipes than bread to use my discarded starter in.
*Side note- if you’re new to the world of sourdough and have no idea what I’m talking about when I say starter and discard, I recommend checking out this sourdough starter tutorial.
Ok, back to the recipe! So not only is this recipe a great way to use discarded starter instead of throwing it away, it’s a super easy dish to make and it’s downright delish. The sourdough starter gives the fritters a more complex, tangy flavor that’s the perfect base for whatever veggies you have on hand.
These fritters are a great way to use up veggie scraps. I’ve made a few different versions of with various vegetables and they’ve all turned out delish. For today’s version, I wanted to work my way through my freezer stash, so I used frozen corn, peas and carrots (no need to defrost!). I also love using shredded potato and sweet potato, shredded zucchini and broccoli chunks.
You can also get pretty creative with what kind of sauce you serve them with, but my favorite is a Lemon-Garlic Aioli from The Colorful Family Table (which is served with baked artichokes in the book). To make the aioli, simply stir together:
- 1 cup vegan mayo
- 2 tablespoons nutritional yeast
Juice of 1/2 lemon
4 cloves garlic, minced - Salt and black pepper, to taste
Now lets make some fritters!
- 2 cups chopped vegetables (fresh or frozen, see above for what I used)
- ½ cup diced red onion
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon baking powder
- 1 cup sourdough starter (fed the day before)
- oil for frying
- In a medium bowl, stir the vegetables, red onion, salt, garlic powder, paprika and baking soda together until thoughly mixed. Add the sourdough starter and mix everything together well.
- In a large pan, heat a generous amount of oil (about ¼") at medium-high heat.
- Wet your hands, scoop 3-4 tablespoons of the mixture, and form it into a patty. Place the patty in the pan to fry and repeat until there isn't space left in the pan or all the batter is used.
- Fry the fritters for 4-5 minutes on each side, until golden brown. When the fritters are finished cooking, transfer them to a plate lined with a clean dishcloth or paper towel to absorb the excess oil. Serve with Lemon Aioli (see above) or your favorite sauce.
These were super yummy, thank you! I sauteed my onion with some jalapenos before putting them in (used yellow not red because of the recall going on red onions right now), used zucchini, and put them on the electric griddle 🙂
Ohhh jalapeños sound like a great addition! I’ll have to try that next time.