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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.