Try our sourdough discard tempura, then check out our sourdough cookies, sourdough brownies, sourdough pancakes and more sourdough discard recipes.


  • 200g sourdough starter
  • 50-100ml sparkling water, cold
  • a handful of each long-stemmed broccoli, asparagus tips, green beans, cut into bite-sized pieces
  • vegetable oil, for frying
  • soy sauce, to serve


  • STEP 1

    Whisk together the starter with enough sparkling water to make a light, thin batter – a good way of testing the consistency is to dip your finger in and you should just be able to see your nail through it.

  • STEP 2

    Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Dip a few of the vegetables into the batter, quickly whip out and add carefully to the oil. Cook, in batches, for 1-2 minutes or until golden, light and crisp. Drain on kitchen paper and season with sea salt flakes.

  • STEP 3

    Continue with the remaining vegetables and batter. Serve with soy sauce for dipping.

Feeling inspired? Try our easy sourdough brownies recipe

Squares of chocolate brownies topped with pretzels, sat on a teal blue background


Adam Bush Chef Portrait
Adam BushDeputy food editor

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