The sourdough starter was threatening to climb right out of its jar after I fed it today. I'd already mixed up an overnight waffle sponge from the discard and it was getting pretty late in the day. I needed something that would use up starter and could be whipped up quickly. Something that wasn't bread or cookies or pancakes. This fritter recipe was exactly what the occasion called for.

TF and the Kidlet loved these fritters. I did too, but I think I would've liked them even more if they'd been a little less greasy. They soaked up a lot of oil during cooking. They also stuck like the Dickens! I'm not sure why they stuck so badly. There was lots of oil in the pan and it seemed to be a good temperature, but they were an absolute nightmare to try to pry off the pan and flip. On the bright side, the batter is incredibly easy to mix up. You can have these fritters mixed up and ready to go in the pan in five minutes!

I'm still going to explore other uses for sourdough starter, but this is a good one to keep in my back pocket.

Sourdough Onion Fritters

Slightly adapted from Cultures for Health

Ingredients

• 3/4 c. sourdough starter (100% hydration or more)
• 1/2 Tbsp. cornmeal
• 1/2 Tbsp. sugar
• 1/2 tsp. coarse sea salt, ground
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1 onion, chopped
• fat for frying

Directions

1. Whisk cornmeal, sugar, and salt into starter. Add a little more water if the batter seems too thick.
2. Sprinkle baking powder and baking soda over the batter and whisk it in.
3. Stir in onion.
4. Heat oil (which should be 1-2cm deep) over medium heat.
5. Drop spoonfuls of onion-studded batter into the hot oil.
6. Once the bottoms have browned, flip them over and cook the other side. (Flipping may take some doing. They tend to stick.)
7. Remove from oil and set on a paper towel-lined plate to drain.