Soph’s running 18 miles this weekend, so I’m designing a good post run recovery brunch. Sourdough fritters with heathy extras sounds good to me, so off I go to find my recipe for them.
Turns out I don’t have a good fritter recipe written down, let alone a sourdough one, and a quick Google didn’t help… so I made this up based on what I have too much of in the cupboards:
- 100g semolina
- 2 eggs
- 1 tsp salt
- 2 tsp smoked paprika
- 1 tbsp oil
- 250ml 200% rye sourdough starter
That gets mixed and goes in the fridge overnight.
In the morning I add:
- 1 chilli
- 3 courgettes, grated and squeeze out
- 2 spring onions
Add poached eggs.
And serve with our now standard avocado and toasted almond side.
Mmm mmm – this was delicious. And a proper healthful recovery meal for Soph to boot!
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