The 10-Minute Zucchini & Corn Fritters I Make for Busy Nights
- Prep
- 10 min
- Cook
- 12 min
- Total
- 142 min
- Serves
- 24
- Calories
- 161 kcal
- Carbs
- 19.00 g
Ingredients
- 1 cupunsalted butter
- 1 cuplight brown sugar (packed)
- 1/2 cupgranulated sugar
- 1 largeegg
- 1 largeegg yolk
- 1/2 cupsourdough discard (unfed)
- 1 tablespoonvanilla extract
- 2-1/3 cupall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonbaking powder
- 3/4 teaspoonsalt
- 1/2 teaspoonground cinnamon
- 1-1/2 cupsdark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping)
- —flaky sea salt (for garnish, optional)
Instructions
- 1
Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
- 2
Add brown sugar and granulated sugar to the brown butter and whisk to combine.
- 3
Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
- 4
Stir in the sourdough discard until fully incorporated.
- 5
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- 6
Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
- 7
Cover and refrigerate the dough for at least 2 hours or up to 72 hours.
- 8
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
- 9
Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
- 10
Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently 'scoot' the cookies into perfect circles, if desired.
- 11
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.