Sourdough Discard Fry Batter
A crisp and flakey crust for meat, veggies, and even sweet treats, made with that excess sourdough discard!
Equipment
Ingredients
- 1/2 cup sourdough discard
- 1 egg
- 1/2 cup flour
- 3/4 teaspoon baking soda
- 2 tablespoons milk
- flour or cornstarch for coating
Instructions
- In a bowl, whisk together the sourdough discard and egg until well combined. Gradually add the flour, baking soda, milk, salt, and pepper. Stir until you have a smooth batter with a beer batter-like consistency. Adjust the thickness by adding a little more milk or flour as needed.
- Heat a pot or deep fryer with your choice of oil (such as olive or coconut oil) to 350-375°F (175-190°C). Use a thermometer to monitor the temperature for the best results.
- Before dipping into the batter, lightly coat the ingredients with flour or cornstarch. This step is crucial for achieving a crispy texture.
- Dip your coated ingredients into the sourdough discard batter, ensuring they are evenly coated. Carefully place them into the hot oil using tongs or a slotted spoon.
- Fry until your items are golden brown and crispy, which may take a few minutes depending on the ingredient. Be sure not to overcrowd the pot to maintain consistent heat and avoid sticking.
- Remove your fried treats from the oil and place them on a paper towel-lined plate to drain excess oil.
