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Sourdough Discard Onion Rings Recipe

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4.5 from 51 reviews

Crispy and flavorful sourdough discard onion rings made by coating sweet onion slices in a seasoned sourdough batter and frying them to golden perfection. This recipe offers a delicious way to utilize sourdough starter discard and create a crunchy snack or side dish with a smoky, slightly spicy seasoning blend.

Ingredients

Scale

Onions

  • 2 large sweet onions (Walla Walla or Vidalia are best)

Batter and Coating

  • 1 1/2 cups sourdough starter discard
  • 1 1/2 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)

Other

  • 2–4 cups vegetable oil (for frying)
  • Water (1/4 to 1/2 cup, as needed to thin batter)

Instructions

  1. Heat the oil: Pour 2-4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it’s at least 2-3 inches deep. Heat over medium-high until the oil reaches 375°F. Set a cooling rack over a lined baking sheet nearby for draining.
  2. Prepare the onions: Trim both ends of the onions and remove the papery outer layers. Slice the onions crosswise into 1/2 inch rings and gently separate the rings, setting them aside.
  3. Mix dry ingredients: In a large dish, whisk together the flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
  4. Prepare the batter: In a separate bowl, add sourdough discard. Gradually whisk in water as needed to thin it to a thick pancake batter consistency (usually 1/4 to 1/2 cup).
  5. Batter the onion rings: Dip each onion ring into the sourdough batter, shaking off excess so only a thin layer remains.
  6. Coat with dry mixture: Dip the battered onion ring into the flour mixture, coating it fully. Repeat for all onion rings.
  7. Fry the onion rings: When oil reaches 375°F, fry 4-6 onion rings at a time in a single layer to avoid overcrowding. Cook for 3-4 minutes, flipping halfway, until golden brown.
  8. Drain excess oil: Use a spider strainer or slotted spoon to transfer the fried rings to the cooling rack to drain excess oil.
  9. Repeat batches: Continue frying in batches until all onion rings are cooked, typically 4-5 batches.
  10. Keep crispy: To maintain crispiness, place the baking sheet in a 200°F oven until ready to serve. The low heat prevents sogginess without overcooking.
  11. Serve: Sprinkle the onion rings with flaky sea salt and serve immediately with your favorite dipping sauce.

Notes

  • Maintain the oil temperature at 375°F for best results; dropping temperature will cause greasy onion rings.
  • Adjust water amount in batter depending on sourdough discard freshness for optimal coating.
  • Do not overcrowd the pot to ensure even frying and crispiness.
  • Sweet onions like Walla Walla or Vidalia work best for natural sweetness and mild flavor.
  • The optional cayenne pepper adds a subtle heat; omit if you prefer a milder taste.
  • Use a heavy-bottomed pot or Dutch oven for stable oil temperature during frying.
  • Keep fried onion rings warm and crispy in a low oven before serving.

Keywords: sourdough discard, onion rings, fried onion rings, crispy onion rings, snack, appetizer, sourdough recipe, savory snack

Find it online: https://leofoster.com/sourdough-discard-onion-rings-recipe/