I seem to want to use my sourdough discard in just about everything these days. It adds a ton of rich, nuanced flavor to baked goods. It can also make them more airy and fluffy, as I recently learned. Queue in zucchini pancakes. Wow! Zucchini pancakes are another thing I will never want to make without sourdough discard. Just like Belgian waffles, cinnamon rolls, or English muffins, to name just a few. When I added sourdough starter to the batter, they came out noticeably thicker, fluffier, with little holes all over, and much more flavorful. An instant hit and another way to reduce waste! I feed my sourdough starter daily, so there is no shortage of sourdough discard. 
I love zucchini pancakes and make them quite regularly during summer. It's probably my favorite way to eat zucchini, which I grow in my garden. They are always delightful, and the whole family enjoys them, especially when they are hot from the pan. I love the contrast of the crispy, golden brown exterior and the soft and creamy interior. I also love their slightly sweet and herby taste, with a touch of saltiness.
When I added sourdough discard to the batter, the pancakes came out noticeably thicker. The interior was more open and fluffier. The surface was covered in holes, like a crosscut of sourdough bread. I liked the new texture, which I thought was more delicate and more enjoyable. The flavor improved as well. There was more depth to it. It became more nuanced. I also noticed a touch of tanginess, which was to be expected, of course. This was undoubtedly an all-around better pancake. My family also noticed the difference right away and liked this version a lot more.
Sourdough discard zucchini pancake recipe
For this recipe, I used my old go-to basic Italian zucchini pancake recipe, in which I incorporated my sourdough starter. I use the starter, or, rather, sourdough starter discard, as a flavoring agent in this recipe. To be clear, I do not use it as a leavener in this recipe. I still add a bit of baking powder to the batter to lighten the texture. However, as I mentioned above, sourdough starter discard definitely improved the texture of the pancake.
The ingredients
The main ingredients for this recipe are grated zucchini, eggs, sourdough starter discard, flour, and baking powder.
To add flavor, I add finely sliced green onions, chopped dill, grated Parmesan cheese, salt, and white pepper.
The final ingredient is cooking oil for frying the pancakes.
The choice of herbs is not set in stone in this recipe. While I love the combination of scallions and dill in my zucchini pancakes, I often use other herbs in them as well. It depends on what I have on hand and what I feel like eating. Green onions and Italian oregano are a great combo. I also like using sage, basil, mint, cilantro, and parsley. Feel free to use whatever combination you feel like using. There is no right or wrong here.
Making zucchini pancakes
Preparing zucchini
The texture of zucchini pancakes is as important as the flavor. You don't want to grate them too finely. I use either my Microplane extra coarse grater or the food processor fitted with a grating disk with 2mm (1/12") holes.
Grated zucchini will then need to be squeezed using a cheese cloth to remove excess moisture. I don't squeeze it too hard, as I want some moisture to remain to give the pancakes a more pleasant mouthfeel. However, too much moisture being released by the vegetables in the batter means adding too much flour, which will lead to denser, breadier pancakes. Those aren't that enjoyable.
Two pounds of zucchini normally yield 4 cups of grated vegetables after excess moisture removal.
Don't discard the juice right away. Save it as you may need to add some of it back if the batter turns out too thick. I like to drink the leftover zucchini juice. It's good for you, and I like its taste.
Mixing the batter
Start by mixing the sourdough discard with the eggs.
The easiest way to do that is to use a whisk. My sourdough starter has 83% hydration, which makes it thicker and a bit harder to mix with eggs or liquids. Using a whisk makes this task very easy. A 100% hydration starter will be easier to mix with eggs, and you can probably get away with a large fork.
Next, whisk in grated Parmesan cheese and chopped greens, and the flour combined with salt, pepper, and baking powder.
The amount of flour may vary. It will depend on how much liquid remains in the zucchini and the hydration of the sourdough discard. Start with about 3-4 tablespoons and add more as needed. The goal is to have a batter that is slightly thicker than when it's runny. Thick batter will result in dense, bready pancakes.
Frying
Fill a large frying pan with cooking oil about 3/8" (1 cm) deep and preheat to 350°F (176°C) over medium heat.
I use about 1 1/2 oz (45 g) of batter per pancake. Use a small ladle or a size 20 thumb press disher, my favorite tool for this task, to form 5-6 pancakes per batch.
Fry for about 2 - 2 1/2 minutes per side, until nicely golden brown.
Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil. Serve while hot.
What to serve with these zucchini pancakes?
These pancakes are scrumptious on their own. You don't really need anything else to go with them. That said, there is one thing I know of that makes them even better. Much better, I should say.
It's my favorite cilantro and mint sour cream dip. It's bright, zesty, creamy, herby, refreshing, full of summer flavors, and really delicious. It goes exceptionally well with these pancakes. I usually make this dip ad hoc by throwing the ingredients in a small bowl and zapping them with a hand blender. I vary some of the ingredients depending on what I have on hand. You will find the recipe below in the recipe card.
Zucchini Pancakes with Sourdough Discard
Ingredients
- 2 lbs zucchini Results in 4 cups of grated vegetables with excess moisture removed.
- 4 large eggs
- 1 cup sourdough starter discard I use 83% hydration starter, but 100% is fine too; you will have to add a little more flour to the recipe.
- 5 Tbsp all-purpose flour or more if needed
- 1 cup green onions sliced thinly, green and white parts
- 1/2 cup dill finely chopped
- 1 cup grated Parmesan cheese
- 1 tsp baking powder
- 1/4 tsp white pepper
- 1 tsp sea salt
- oil for cooking
Cilantro and Mint Sour Cream Dip (optional)
- 1/4 cup sour cream
- 2 Tbsp lime juice (half a lime)
- 1 cup coarsely chopped cilantro (or parsley, or a mix of cilantro and parsley)
- 1/2 cup coarsely chopped mint leaves
- 1/2 cup coarsely chopped dill
- 1/2 small green chili Or 1/2 a seeded jalapeno pepper if you like it spicy
- 2 garlic cloves
- 1/4 tsp sea salt (plus more to taste, if needed)
Instructions
To make zucchini pancakes
- Rinse the zucchini and grate on an extra coarse grater. Place in a cheese cloth and squeeze out excess liquid. Transfer into a large bowl. Reserve the juice. See the post for more details.
- In a separate bowl, whisk the eggs and the sourdough starter discard together. Add the grated Parmesan cheese.
- In another bowl, combine four tablespoons of all-purpose flour with baking powder, salt, and pepper. You may need to add more flour later.
- To the bowl with grated zucchini, add the egg mixture, followed by the flour mixture. Mix everything together thoroughly. Add more flour, little by little, if needed. You want the consistency of the batter to be just slightly thick, not watery or too thick. If the batter is too thick, add some of the reserved zucchini juice. See the post for more details.
- Fill a large frying pan with cooking oil about 3/8" (1 cm) deep and preheat to 350°F (176°C) over medium heat. Spoon the batter into the oil, about 1 1/2 ounces per pancake, and fry until golden brown, about 2 - 2 1/2 minutes per side.
- Transfer to a platter lined with paper towels to remove excess oil. Serve hot.
To make cilantro and mint sour cream dip
- Combine all of the ingredients in a small bowl and blitz with a hand blender for 10-20 seconds.
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