@homemadelifestyle: Sourdough Discard Zucchini Fritters 920g (2 lbs) zucchini 6g (1 tsp) kosher salt 56g (1/2 cup) mozzarella cheese 2 eggs 60g (1/4 cup) sourdough discard 70g (1/2 cup) all-purpose flour 4g (1 tsp) baking powder 1 clove garlic Salt & pepper to taste olive oil for frying Wash and slice the ends off the zucchini. Grate or shred to make long thin cuts. Sprinkle the shredded zucchini with salt and let it rest for 10 minutes. This helps release excess liquid that will be squeezed out. After 10 minutes, squeeze the zucchini in a cheesecloth with your hands over a colander in the sink to remove the excess liquid. Place the squeezed zucchini back in the bowl and mix in the shredded cheese. Set aside. In a separate bowl, whisk together the eggs and sourdough discard. Whisk in the flour, baking powder, grated garlic, salt, and pepper. Pour the sourdough batter over the zucchini and cheese blend and mix until incorporated. Heat the olive oil in a large skillet over medium heat. Use a cookie scoop to drop the batter onto the heated skillet. Flatten slightly with the back of the scooper and cook until golden brown and crispy. (About 10 minutes total.) Repeat this process until all of the batter is cooked. Serve warm with a scoop of sour cream or tzatziki sauce and enjoy! #zucchinirecipes #zucchinifritters #sourdoughdiscardzucchinifritters #sourdoughdiscardseries #discardrecipes
