Sourdough Discard Sweetcorn and Cheddar Fritters
Crispy-outside, tender-inside fritters that transform sourdough discard into a savory appetizer or side dish. Sweet corn and sharp cheddar cheese create pockets of flavor in every bite, while fresh scallions add brightness. Serve warm with sour cream, hot sauce, or your favorite dip.
Steps
Before you start
- Have sourdough discard at room temperature
- Drain canned corn thoroughly if using; thaw and pat dry if using frozen
- Shred cheese fresh, just before using
- Preheat oven to 200°F (93°C) to keep finished fritters warm between batches
Whisk dry ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, salt, and black pepper.
- Set aside.
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Ready when: No lumps; mixture is evenly combined
Tip: If flour is lumpy, sift it to remove any clumps
Mix wet base
- In another bowl, whisk together sourdough discard and egg until smooth and completely blended with no white streaks visible.
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Ready when: Sourdough discard and egg are fully combined
Combine wet and dry
- Add the dry mixture to the wet mixture and fold gently together with a spatula until just combined and no flour streaks remain.
- Fold in the corn kernels, shredded cheese, and sliced scallions until evenly distributed.
- The batter should be thick but spoonable.
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Ready when: No flour streaks visible; corn, cheese, and scallions distributed throughout
Tip: Do not overmix or the fritters will be tough; a few small lumps are fine
Heat the oil
- Place a large skillet (10–12 inch / 25–30 cm) over medium-high heat.
- Add 1½ tablespoons of neutral oil and let it shimmer for about 30 seconds, until it moves freely and smells hot.
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Ready when: Oil shimmers and flows easily across the pan
Fry first batch
- Using a cookie scoop or heaping tablespoon, drop 4 to 5 portions of batter into the hot oil, spacing them at least ½ inch apart.
- Fry for 2½ to 3 minutes on the first side without moving them, until the bottom is deep golden brown and edges look crispy.
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Ready when: Bottom is deep golden brown; browning visible creeping up the sides
Tip: Don't overcrowd the pan—space them at least ½ inch apart so they cook evenly and don't steam
Flip and finish
- Flip each fritter carefully using a slotted spatula and fry for another 2 to 3 minutes until the second side is also golden brown and the edges look crispy.
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Ready when: Second side is deep golden brown; edges are crispy and lightly charred
Tip: Use a slotted spatula so excess oil drains back into the pan as you transfer
Drain first batchOven 200°F / 95°C
- Transfer the fried fritters to a paper towel-lined plate to drain excess oil.
- Place them in a warm oven set to 200°F (93°C) to keep warm while you fry the remaining batches.
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Ready when: Excess oil has been absorbed by the paper towels
Fry remaining batches
- Add another ½ tablespoon of neutral oil to the skillet and repeat steps 5 and 6 with the remaining batter.
- Work through all batches (you should have about 2 to 3 batches total).
- Wipe the skillet with a paper towel between batches if it gets too dark.
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Ready when: All fritters are golden brown and crispy on both sides
Tip: If the pan gets very dark or charred, wipe it quickly with a dry paper towel before adding new batter
Serve warm
- Arrange all fritters on a serving platter.
- Garnish with fresh cilantro or chives if desired.
- Serve immediately while warm and crispy, with sour cream, hot sauce, sriracha mayo, or your favorite dipping sauce.
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Tip: These fritters are best enjoyed within 1 hour of frying for maximum crispiness
Good to know
Tips
- Sourdough discard tip: 'Discard' is the portion you remove when feeding your starter. Use discard that's been sitting at room temperature for a few hours if possible—active, bubbly discard makes airier fritters. Even unfed discard straight from the fridge works well, though it makes slightly denser fritters.
- Oil temperature is critical: If the oil isn't hot enough, fritters absorb oil and become greasy. If it's too hot, they brown before the inside is cooked through. Medium-high heat and a gentle sizzle when batter hits the pan is ideal. An instant-read thermometer should read 350°F (175°C).
- Corn prep matters: If using frozen corn, thaw it completely and pat it dry with paper towels before adding to the batter. Excess moisture makes soggy fritters. Canned corn also needs thorough draining.
- Cheese should be fresh-shredded: Shred the cheese right before mixing the batter. Pre-shredded cheese has anti-caking agents that prevent it from mixing evenly and can create clumpy spots.
Make ahead
The batter can be prepared up to 4 hours ahead and refrigerated in an airtight container. Fry just before serving for the best texture. Alternatively, fry the fritters up to 2 hours ahead and reheat them in a 350°F (175°C) oven for 5 minutes to restore crispiness.
Storage & reheating
Room temperature (up to 2 hours): Keep in a covered container or loosely wrapped in foil. Refrigerator (up to 3 days): Store in an airtight container. Reheat in a 350°F (175°C) oven for 5–8 minutes until crispy. Freezer (up to 1 month): Freeze on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.
Substitutions
- sourdough discard → Greek yogurt or sour cream (thinned with 2 tablespoons milk). If you don't have sourdough discard, use 1 cup plain Greek yogurt or sour cream mixed with 2 tablespoons milk for moisture. The fritters will be slightly denser but still delicious.
- sweetcorn kernels, fresh, frozen, or canned → Frozen or canned corn (thawed and drained), cooked broccoli florets, diced zucchini, or corn pulp from fresh corn. Any vegetable works here. Use about 1½ cups total. For harder vegetables like broccoli or zucchini, chop finely so they cook through.
- sharp cheddar cheese → Gruyère, Emmental, Monterey Jack, feta, or goat cheese. Choose a cheese with good flavor. Aged cheddars give more punch. For feta or goat cheese, reduce salt slightly since these are saltier.
- scallions (green onions) → Chives, leeks (white and light green parts), fresh dill, or cilantro. Any fresh onion or herb adds freshness. Use the same amount and prepare the same way.
