Sourdough Discard Fry Batter

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My husband asked for fried pork chops the other day, and since I’m on a mission to convert all our grain products to sourdough, I found it a perfect opportunity to come up with a recipe for batter! What better way to use the excess than Sourdough Discard Fry Batter?!

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Though I used pork chops with this batter, it can be used to fry many different things. From meats, veggies and even sweet treats. With a beer batter-like texture, sourdough discard is the secret to achieving that perfect combination of flakiness and crispiness in your fried treats. With just a little personal tweak to the seasoning, you can have that delicious fried sourdough taste with nearly anything!

Adding Seasonings

I used a tablespoon of Lowry’s to season the batter for our pork chops and it turned out so delicious! However, with just a few tweaks in flavor, this Sourdough Discard Fry Batter can be completely transformed! Feel free to mix and match these seasonings to create your own signature fried dishes. The possibilities are endless, and experimenting with different flavor profiles can take your sourdough discard batter to new heights!

Seasonings for Savory Meats

sourdough discard dinner recipes
  1. Garlic Powder and Onion Powder: Perfect for adding a savory and aromatic touch to meats like chicken tenders, pork chops, or beef strips.
  2. Smoked Paprika and Cumin: Ideal for a smoky and earthy flavor, enhancing the taste of items like fried chicken or shrimp.
  3. Cajun Seasoning: Adds a spicy kick and a blend of herbs, perfect for frying catfish or creating spicy chicken nuggets.
  4. Italian Seasoning: Great for a Mediterranean flair, try it with fried eggplant slices or zucchini rounds.
  5. Chili Powder and Lime Zest: Creates a zesty and slightly spicy profile, excellent for frying fish fillets or shrimp.

Seasonings for Vegetables

  1. Parmesan Cheese and Italian Herbs: Gives a cheesy and herby kick, enhancing the flavor of fried zucchini sticks or cauliflower florets.
  2. Curry Powder and Turmeric: Provides an exotic and aromatic twist, try it with fried sweet potato wedges or onion rings.
  3. Sesame Seeds and Soy Sauce: Perfect for an Asian-inspired flavor, great with fried broccoli or green beans.
  4. Dill and Lemon Zest: Adds a refreshing and citrusy note, try it with fried asparagus spears or pickles.
  5. Rosemary and Thyme: Offers a fragrant and earthy taste, excellent for fried Brussels sprouts or potato slices.

Seasonings for Sweet Treats

  1. Cinnamon and Sugar: Classic and irresistible, perfect for fried apple slices or banana fritters.
  2. Chocolate Drizzle and Sea Salt: A decadent combination, try it with fried doughnut holes or churros.
  3. Powdered Sugar and Nutmeg: Adds a warm and cozy flavor, great with fried peach slices or pineapple rings.
  4. Maple Glaze and Pecans: A delightful autumnal treat, try it with fried pumpkin beignets or sweet potato rounds.
  5. Vanilla Bean and Powdered Matcha: Provides a sophisticated and unique twist, perfect for fried mochi or green tea-flavored doughnuts.

A Quick Word On Oils

The choice of oil for frying can significantly impact the flavor, texture, and overall healthiness of your fried dishes. Here’s a breakdown of different types of oils commonly used for frying:

1. Vegetable Or Canola Oil:

  • Taste: Neutral flavor, allowing the natural taste of the food to come through.
  • Optimal Temperature: 350-375°F (175-190°C)
  • Health Consideration: Though this is typically the most budget friendly option for frying, it is not the healthies. Vegetable oil is highly refined, stripping it of nutrients, and is typically made with soybeans, which have been linked to hormone disruption. It also contains high levels of omega-6 fatty acids, which can cause excess inflammation in the body.
sourdough discard fry batter

2. Olive Oil:

  • Taste: Fruity and rich, adding a distinct flavor to fried foods.
  • Optimal Temperature: Extra virgin olive oil is best for low to medium-temperature frying (325-375°F or 163-190°C).
  • Health Consideration: Extra virgin olive oil is rich in monounsaturated fats and has health benefits, but it has a lower smoke point compared to other oils. Use it for light frying.

3. Coconut Oil:

  • Taste: Sweet and nutty, imparting a tropical flavor to fried dishes.
  • Optimal Temperature: 350°F (177°C)
  • Health Consideration: While high in saturated fats, coconut oil has unique health benefits and is suitable for frying. Unrefined coconut oil contains beneficial MCTs (medium-chain triglycerides) and antioxidants, however it has a lower smoke point than refined coconut oil.

4. Avocado Oil:

  • Taste: Mild and buttery, enhancing the natural flavors of the food.
  • Optimal Temperature: 375°F (190°C)
  • Health Consideration: High in monounsaturated fats and low in saturated fats, avocado oil is a heart-healthy option for frying. It contains benefits for improved insulin sensitivity, lowers triglyceride levels and boosts brain function.

When choosing an oil for frying, consider the smoke point, flavor compatibility with your dish, and the overall health benefits. It’s essential to strike a balance between achieving the desired taste and texture while making healthier choices based on your dietary preferences and needs.

Ingredients and Their Importance

  1. Sourdough Discard: The star of our batter! Sourdough discard adds a tangy flavor, lightness, and airiness to the batter, ensuring your fried items turn out delightfully crisp.
  2. Egg: Eggs provide structure and help the batter stick to your ingredients, ensuring a uniform and attractive coating. They also contribute to the batter’s rich and golden hue.
  3. Flour: The flour acts as the main binding agent. It gives the batter structure and body, helping it adhere to your ingredients and creating a satisfying crunch when fried.
  4. Baking Soda: Baking soda adds a slight lift and bubbles to the batter, making it airy and light. This is essential for creating that irresistible crunch.
  5. Milk: Milk imparts moisture and creaminess to the batter, creating a perfect balance between the dry and wet ingredients. It also contributes to the beautiful golden color when fried.
  6. Flour or Cornstarch for Coating: Coating your ingredients in a thin layer of flour or cornstarch before dipping them into the batter helps the batter adhere better, resulting in a crispy and even texture.

How To Make Sourdough Discard Fry Batter

Just one more quick note before we get into the recipe. This batter is best used on stuff like finger foods or single bites. I made it with full pork chops and they definitely would have been better diced into bite size chunks.

Sourdough Discard Fry Batter

A crisp and flakey crust for meat, veggies, and even sweet treats, made with that excess sourdough discard!
Prep Time5 minutes
Cook Time15 minutes


  • 1/2 cup sourdough discard
  • 1 egg
  • 1/2 cup flour
  • 3/4 teaspoon baking soda
  • 2 tablespoons milk
  • flour or cornstarch for coating


  • 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.

Tips and Tricks for the Perfect Fry

  • Maintain a consistent oil temperature: Use a thermometer to keep the oil temperature stable for consistent and crispy results.
  • Do not overcrowd: Fry in batches to avoid overcrowding, which can lead to uneven cooking and sogginess.
  • Experiment with ingredients: This sourdough discard batter is incredibly versatile. Try it with vegetables, meats, seafood, or even sweet items like apple rings or banana slices.
  • Serve immediately: Fried items are best enjoyed fresh out of the fryer for maximum crispiness.
  • Get creative with dipping sauces: Create a variety of dipping sauces to complement your fried goodies, like sriracha mayo, sweet and sour, or garlic aioli.

Incorporate this sourdough discard batter into your cooking repertoire, and you’ll be amazed at how it can elevate the texture and flavor of your fried dishes. Whether you’re craving savory or sweet, this batter is a game-changer that will leave your taste buds singing. Happy frying!

Craving more sourdough discard recipes? Check out our easy hamburger buns, quick tortillas, and delicious coffee cake!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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