Sourdough Starter Doughnut Holes
I am regularly looking for delicious and easy recipes to use up leftover, unfed, sourdough starter discard. I would hate to throw it down the drain and waste all of the flour and flavor! So when I’m not making sourdough waffles, I love to make these light and fluffy sourdough doughnuts.
As some of you may be aware, there is a bit of Polish influence in many of these recipes thanks to my husband, so if you’re a fan of the Polish yeast pancakes racuszky (or racuchy) you’ll likely love these light, fluffy, and sugared doughnut version.
Equipment I use:
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Sourdough Starter Doughnut Holes
Equipment
- Deep fryer
Ingredients
- 60 g discarded sourdough starter
- 1 egg room temp
- ½ cup ricotta cheese room temp
- ½ tsp vanilla
- 60 g all purpose flour
- 1 tsp baking powder
- 2 Tbsp sugar
- 1 pinch salt
- powdered sugar garnish
Instructions
- Heat your deep fryer (or cooking oil)
- Whisk the starter, eggs, ricotta, and vanilla together. Add and mix in the flour, baking powder, sugar, and salt. The batter consistency will be somewhere between cookie dough and pancake batter.
- Test that your oil is hot with a small droplet of batter. It should be surrounded by small bubbles and begin to float.
- Add the batter by spoonfuls (approximately 1 Tbsp) and fry until puffed and golden brown. Turn periodically to assist in even cooking. This should take approximately 3-5 minutes.
- Remove the fried doughnuts to either a paper-towel lined plate, or a metal cooling rack.
- Dust with powdered sugar and serve immediately.
Notes
- These are also amazing drizzled with honey.
- If you don’t have sourdough starter, mix equal parts water and flour (by weight) as a replacement. You can add a drop of lemon juice or buttermilk to help simulate that lovely sourness.
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