Sourdough Zucchini Fritters

Zucchini fritters are a beloved staple in kitchens around the world, but when you add sourdough to the mix, they go from delicious to absolutely irresistible. These baked sourdough zucchini fritters are golden on the outside, tender on the inside, and full of tangy, savory flavor. Best of all? They’re baked instead of fried, making them lighter and healthier without sacrificing taste or texture.

Whether you’re looking for a quick weeknight side dish, a snack with some serious flavor, or a creative way to use up sourdough discard and garden-fresh zucchini, this recipe has you covered.

Why You’ll Love These Baked Sourdough Zucchini Fritters

• Healthier than fried – Crisp texture with a fraction of the oil.

• Uses sourdough discard – Great way to reduce food waste.

• Packed with veggies – Sneak in a serving of greens!

• Customizable – Add herbs, cheese, or even spicy flavors.

• Meal-prep friendly – Make a big batch and reheat throughout the week.

Ingredients You’ll Need

• 2 medium zucchinis (grated, about 2 cups)

• 1/2 tsp salt (for draining zucchini)

• 1/2 cup sourdough starter or discard (100% hydration)

• 2 large eggs

• 1/2 small onion, finely grated or chopped

• 2 garlic cloves, minced

• 1/2 cup grated Parmesan cheese (or feta)

• 1/4 cup chopped fresh herbs (parsley, dill, chives, or basil)

• 1/2 cup breadcrumbs (or almond flour for gluten-free)

• 1/4 tsp black pepper

• 1/4 tsp baking powder

• Olive oil spray (for baking sheet)

Tools You’ll Need

• Cheese grater or food processor

• Colander

• Clean kitchen towel or cheesecloth

• Mixing bowls

• Measuring cups and spoons

• Baking sheet

• Parchment paper

• Spatula or cookie scoop

Step-by-Step Instructions

Step 1: Prep the Zucchini

Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10–15 minutes to draw out moisture. Then use a clean towel or cheesecloth to squeeze out as much liquid as possible. This step is crucial to avoid soggy fritters.

Step 2: Mix the Batter

In a large bowl, combine the squeezed zucchini, sourdough discard, eggs, onion, garlic, cheese, herbs, breadcrumbs, pepper, and baking powder. Mix until fully combined and thick enough to scoop. If the batter is too wet, add a little more breadcrumbs.

Step 3: Shape and Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil. Scoop the batter by heaping tablespoons and flatten slightly into rounds.

Spray the tops of the fritters lightly with oil. Bake for 20–25 minutes, flipping halfway through, until golden and crisp on both sides.

Tips for Success

• Don’t skip draining the zucchini – It makes a huge difference in texture.

• Use sourdough discard or active starter – Both work great.

• Try different cheeses – Feta, cheddar, or even goat cheese are all delicious.

• Add a kick – Mix in chili flakes or jalapeños for heat.

• Use a cookie scoop – Keeps fritters uniform for even baking.

Serving Suggestions

• Dip in Greek yogurt or tzatziki

• Serve with a poached egg for brunch

• Add to sandwiches or wraps

• Top with avocado and hot sauce

• Crumble into salads or grain bowls

Make-Ahead and Storage

• Refrigerate: Store leftovers in an airtight container for up to 5 days.

• Freeze: Layer between parchment and freeze for up to 3 months. Reheat in the oven.

• Reheat: Toast in the oven or air fryer to re-crisp.

Fun Variations

• Cheesy Corn Fritters: Add corn kernels and cheddar.

• Spicy Southwest: Use cilantro, jalapeño, and lime zest.

• Greek Style: Add chopped spinach, feta, and oregano.

• Italian Inspired: Use mozzarella, sun-dried tomatoes, and basil.

• Vegan Version: Replace eggs with flax eggs and cheese with nutritional yeast.

Frequently Asked Questions

Can I pan-fry these instead of baking?

Absolutely! Fry in a little oil over medium heat for 3–4 minutes per side until golden and crispy.

Can I make them gluten-free?

Yes! Use gluten-free breadcrumbs or almond flour.

Can I use yellow squash instead?

Yes, it works just as well as zucchini.

Do I need to peel the zucchini?

Nope! The peel adds color and nutrients.

Can kids eat these?

Definitely – just go light on the herbs or spices if they’re picky.

Final Thoughts

These baked sourdough zucchini fritters are the kind of recipe that checks all the boxes: delicious, nutritious, easy to make, and full of flavor. They’re the perfect use for that sourdough starter sitting in your fridge and offer a fantastic way to sneak more veggies into your diet.

Whether you’re serving them hot out of the oven or saving them for a quick snack later in the week, they’re sure to become a favorite. Once you’ve made them, don’t be surprised if you find yourself making extra zucchini just to have an excuse to whip up another batch.

Happy baking and fritter flipping!