Crunchy Sourdough Onion Rings

The sourdough discard onion rings are crispy and laid out on a baking sheet topped with a wire rack.

5 from 1 vote

Crispy, crunchy, and a great use for your sourdough discard, these Sourdough Onion Rings are a perfect snack! You'll be making these delicious onion rings again and again after you try them!

Prep Time5

Cook Time5

Total Time10

Course: Snack

Cuisine: American

Servings: Servings

Calories: 237kcal

Author: Lynn Polito

Equipment

Ingredients

1 large Onion About a softball size
2 cups Sourdough Discard unfed
Seltzer Water Just a splash
2 cups Flour
1 teaspoon Salt
1 teaspoon Garlic Powder
½ teaspoon Paprika
Avocado Oil for frying or a neutral oil

Instructions

Set up your work station. Mix the sourdough discard and a splash of seltzer in one shallow baking dish. Set that aside.
In a separate bowl, add the flour, salt, paprika, and garlic powder. Mix well to combine.
Cut the onions into thick slices and separate the slices on your large cutting board.
Add the avocado oil to the Dutch oven. You'll want at least 2 inches deep. Place a thermometer in the Dutch oven to keep track of the temperature of the oil. You want the oil to reach 375 degrees F.
Dip the onion rings in the sourdough mixture. Remove any excess sourdough discard. Dip it into the flour mixture. Then place the onion ring in the oil. Be very careful when placing the onion ring in the oil. Do not let the oil splash.
Cook for 1-2 minutes until golden brown and then flip the onion ring. Cook for another 1-2 minutes and then remove the onion ring from the Dutch oven. Place it on a paper towel like baking sheet and sprinkle with salt.

Notes

One large onion will give you a lot of rings. You can easily double this recipe with two onions, just make sure you have enough flour and enough sourdough discard.
Make sure the oil comes up to temperature. It should be at least 375 degrees F. If the oil is not hot enough, the onion rings will get soggy. Too hot and the onion rings will burn but not cook the onions on the inside.
A candy thermometer is great to make sure the temperature is correct, but if you don't have a thermometer, don't worry! Add a little bit of flour to the oil. If it starts to bubble, the oil is ready.
The batter should look like thin pancake batter. If your sourdough discard has been fed recently, you might need a little more seltzer than that of a batter that has not been fed in a while and is very thin.
Don't overcrowd the pan! Too many onion rings in the hot oil will lower the temperature of the oil and cause the onions to get soggy. Keep it to 4-5 rings per batch.

Nutrition