Sourdough Discard Onion Rings: Crispy, Flavorful, and Irresistible
If you’re a sourdough baker, you’re probably familiar with the little jar in your fridge labeled discard. For those who might not know, sourdough discard is the portion of starter that’s removed during regular feedings to keep the culture balanced and healthy. While it might seem like waste, this tangy, slightly fermented mixture is actually a secret ingredient waiting to shine. From pancakes to crackers, sourdough discard can add incredible flavor and texture to a variety of recipes—and today, we’re giving it a starring role in the crispiest, most flavorful onion rings you’ve ever tasted.
The natural acidity and subtle tang of the discard create a batter that clings beautifully to each onion ring, while a touch of sparkling water ensures the coating fries up light and exceedingly crispy. Whether you’re whipping these up as an appetizer, a game-day snack, or just a way to use up some extra discard, one thing’s for sure: these onion rings won’t last long. So, grab your sourdough jar and a couple of onions—it’s time to fry up something unforgettable!
Why These Onion Rings Stand Out:
The sourdough discard adds a subtle tang and complexity to the batter, while the sparkling water creates a light and airy texture. The result? Onion rings that are undeniably crispy, golden, and bursting with flavor.
So, next time you find yourself with extra sourdough discard, skip the guilt of tossing it out and treat yourself to these irresistible onion rings. Your taste buds (and your kitchen) will thank you!
Here’s how I did it:
- In one dish, pour 2-3 cups of discard. I had quite a bit that had been on my counter from the week. There was a small amount of liquid… I just poured it off and then poured it into a shallow glass baking dish.
- In a second shallow dish, mix 2 cups of all purpose flour with a tablespoon each of onion powder, garlic powder, and season salt. Add in a hefty sprinkle of cayenne (more if you like a kick), and a heavy sprinkle of paprika.
- Thinly slice your onions (I used 2 small white onions) and peel apart while trying to keep your eyes from leaking like crazy!!
- Pour your oil into your pan and let it start warming up while you’re breading the first batch.
- Just doing a few at a time, dip your onions into the starter first and use a fork to swirl around coating the onion slice all over.
- Use the fork to drop into the flour mixture and a different fork to swirl around and cover with the seasoned flour. Remove onto a plate once thoroughly coated.
- Repeat only until you have enough onions to fit into the frying pan without overcrowding. I always test my oil to see if it’s hot enough by dropping a little flour and making sure it sizzles. Once your oil is ready, carefully drop in one onion at a time.
- Line a sheet pan with some paper towels to drain. Cook the onions until they are dark golden brown. Using tongs, remove one onion ring at a time and place on paper towel lined pan to cool.
- Immediately sprinkle with salt or seasoned salt and try not to burn your tongue because resistance is futile. You’re gonna have to put one of those lava rings in your mouth immediately and you won’t regret it.
You can find more Sourdough Recipes here!
