Sourdough Discard Cauliflower Rice Fritters

Name: Sourdough Discard Cauliflower Rice Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup (240 ml) sourdough discard, unfed and at room temperature; 3 cups (300 g) fresh cauliflower, riced, pulsed into rice-sized pieces, excess moisture removed; 2 large eggs; 4 scallions, thinly sliced, white and light green parts; ⅓ cup (40 g) Parmesan cheese, finely grated; to taste kosher salt; to taste freshly ground black pepper; ½ tsp (2½ g) garlic powder; 3 tbsp (45 ml) olive oil or vegetable oil for pan-frying

From the MyKitchenBank Kitchen

Crispy pan-fried fritters made with sourdough discard, riced cauliflower, eggs, and scallions. The sourdough adds a subtle tang and binds the vegetables into tender, golden cakes with crispy edges. Perfect as a side dish, snack, or light lunch served with a cooling yogurt sauce or fresh greens.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 8 fritters (2 per person)

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Steps

Before you start

Have your sourdough discard at room temperature
Pulse cauliflower into rice-sized pieces (not too fine)
Pat the riced cauliflower dry to remove excess moisture
Line a plate with paper towels for draining

1
Mix the batter
- In a large mixing bowl, whisk together 2 eggs until well beaten.
- Add 1 cup (240 ml) sourdough discard and stir until combined.
- Fold in 3 cups (300 g) riced cauliflower, 0.33 cup (40 g) grated Parmesan, 4 sliced scallions, 0.5 tsp (2.5 g) garlic powder, and salt and black pepper to taste.
- The mixture should hold together loosely but not be wet.
- If it seems very wet, let it rest 2–3 minutes and stir again; some cauliflower moisture may release.
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Ready when: Mixture holds together when squeezed gently
Tip: Don't overmix; gentle folding keeps the fritters tender
2
Heat the skillet
- Place a 10-inch (25 cm) skillet over medium-high heat and add 3 tablespoons (45 ml) olive oil or vegetable oil.
- Heat for 1 minute until the oil shimmers and a small piece of batter sizzles immediately on contact.
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Ready when: Oil shimmers and smokes slightly
Tip: The pan must be hot enough or fritters will absorb oil and feel greasy
3
Form and fry first batch
- Using two spoons or a small ice-cream scoop, gently form 4 fritters from the batter and carefully drop them into the hot oil, leaving space between them.
- They should sizzle loudly.
- Flatten each fritter slightly with the back of a spatula to about ½ inch (1.25 cm) thick.
- Fry for 3–4 minutes until the bottom is deep golden brown and crispy.
- Flip carefully with a flexible spatula.
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Ready when: Bottom is deep golden brown and slides freely in the pan
Tip: Don't flip too early; a crispy bottom will release easily
4
Finish cooking first batch
- Cook the second side for 2–3 minutes until golden brown and a fritter feels firm when gently pressed (the interior should feel set, not mushy).
- Transfer to a paper towel–lined plate.
- Maintain the oil temperature between batches.
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Ready when: Second side is golden; fritter feels firm throughout
Tip: Press gently to test doneness without breaking the fritter
5
Fry remaining fritters
- Form and fry the remaining 4 fritters in the same way: place them in the oil, flatten slightly, fry 3–4 minutes until golden, flip, then fry 2–3 more minutes.
- Transfer to paper towels to drain.
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Ready when: All fritters are golden brown on both sides
Tip: Work efficiently; the first batch can stay warm on paper towels while you finish the second
6
Rest and serve
- Let all fritters rest on the paper towel–lined plate for 2–3 minutes to absorb excess oil.
- Serve warm with a dollop of plain Greek yogurt, a squeeze of lemon, or a fresh green salad.
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Tip: Serving them warm makes them the crispiest; they soften as they cool

Good to know

Tips

Sourdough discard adds tangy flavor and acts as a natural binder, but avoid very young or very sour discard—use discard that's been unfed for a few hours or recently fed
Drying the riced cauliflower is crucial; wet cauliflower will make soggy fritters. Pulse it fine but not paste-like, then spread on a clean kitchen towel and press gently
For extra crispy fritters, increase the heat to medium-high throughout, but watch carefully—they brown quickly
These fritters are best served immediately while still warm and crispy, but can also be enjoyed at room temperature as a snack

Make ahead

Prepare the batter mixture up to 2 hours ahead; cover and refrigerate. Fry just before serving for best crispness.

Storage & reheating

Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5–7 minutes until warmed through and edges crisp up. Do not refrigerate raw batter.

Substitutions

fresh cauliflower, riced → zucchini, grated and squeezed very dry. Use the same weight (300 g); zucchini will make fritters slightly softer and more tender
Parmesan cheese, finely grated → sharp cheddar cheese, finely grated. Adds a more pronounced cheese flavor; use the same amount
scallions → fresh dill or chives, chopped. Swap equal amounts for a more herbal flavor profile
olive oil or vegetable oil for pan-frying → avocado oil or vegetable oil. Use the same amount; these have higher smoke points than olive oil for crisper fritters