Sourdough Onion Rings Recipe

Use your sourdough starter to make the crispiest onion rings you've ever tasted! 5 simple ingredients will yeild you the most delicious sourdough onion rings.

Course Appetizer, Side Dish

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 115kcal

Equipment

Large Pot of Oil or Deep Fryer

Ingredients

1 Large Yellow Onion brown onion
100 g Sourdough Starter can be discard
50 g Seltzer Water carbonated water or soda water (see notes)
6 g Baking Powder
100 g All Purpose Flour for dusting

For Frying

2 L Vegetable Oil for frying
20 g Salt for sprinkling

Instructions

Slice your onion into rings around ¼ to ½ inch thick and separate all the pieces so you end up with a whole pile. Set them aside.
Take your sourdough discard, add it to a bowl along with the baking powder and a little of the soda water. Use a fork or whisk to thin the discard out until it's like a thin pancake batter.
Heat the oil you're going to use for frying (you want it between 350F and 375F or 176C and 190C) - see notes in post above for options on pans and oils.
When you're ready to fry the onion rings, dip the rings into the all purpose flour so they are lightly coated and then into the batter.
I do it in batches, so I do a quarter of the rings into the flour and then throw them into the batter.
Use a fork to transfer the battered onion rings into the hot oil.
Use a scoop to ensure that they are frying evenly and turn them after a minute. They will rise to the top and then go a golden brown. They take around 3 - 5 minutes to cook, depending on the type of oil you're using and the temp you're frying at.
Remove the onion rings from the hot oil once they're golden brown using a metal scoop. Pop them on some paper towel to drain before serving.
Sprinkle with salt if desired.

Notes

If you do not have vegetable oil you can fry sourdough onion rings in canola oil, rice bran oil, peanut oil or grapeseed oil. You want a light flavored oil that won't add too much flavor to the onion rings.

Do not over batter the onion rings or you risk making them soggy.

The temperature of the oil is really important for the best onion rings.

I use seltzer water that I make using my soda stream - but you can use any store bought carbonated water (it could be called sparkling mineral water, soda water or carbonated water depending on where you live).

Nutrition