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Sourdough Discard Sweetcorn Fritters

These sourdough discard sweetcorn fritters are a firm family favourite — crispy on the outside, fluffy inside and full of flavour. Made with freshly milled flour and zero-waste sourdough discard, they’re wholesome, satisfying and perfect for breakfast, lunch or snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 12 Fritters
Course: Side Dish
Calories: 102
Ingredients Equipment Method

Ingredients
  

  • 200 g Freshly milled whole wheat flour (or flour of your choice)
  • 200 g Sourdough Discard
  • 2 tsp Baking Powder
  • Salt (to your preference)
  • 2 Eggs
  • 200 ml Milk
  • 200 g Sweetcorn Well Drained or Frozen

Equipment

  • 1 Large mixing bowl
  • 1 Measuring scales or cups
  • 1 Whisk or fork
  • 1 Wooden spoon or spatula
  • 1 Frying pan or skillet
  • 1 Ice cream scoop or large spoon (for portioning)
  • 1 Ovenproof dish (to keep fritters warm)
  • 1 Hob and oven

Method
 

  1. Make the batter:
    In a large mixing bowl, combine the freshly milled flour (or flour of your choice), sourdough discard, baking powder, salt, eggs, and milk. Mix well until a thick, smooth batter forms.
  2. Add the sweetcorn:
    Stir in the well-drained tinned or defrosted sweetcorn. If using frozen corn, you can add it straight from the freezer — just break up any clumps.
  3. Heat the pan:
    Place a large frying pan or skillet over medium-high heat and lightly grease it with butter or oil. Allow it to heat up until the surface is nice and hot — this helps achieve golden, crispy edges.
  4. Cook the fritters:
    Scoop portions of the batter into the hot pan — I like using an ice cream scoop for evenly sized fritters. Cook 3–4 at a time, giving them space to spread. Cook for about 2–3 minutes on each side, or until golden brown and cooked through.
  5. Keep warm while cooking the rest:
    As each batch finishes, transfer the fritters to a warm, oven-safe dish in a low oven (around 150°C / 300°F) to keep warm and allow the centres to finish cooking while you fry the remaining batter.
  6. Serve and enjoy:
    Once all the fritters are cooked, season well with flaky salt and serve warm. These make a brilliant snack, lunchbox filler, side dish or served with dips.