If you're looking for a clever way to use up some extra discard, these Sourdough Onion Rings are the crispy, golden answer. Made with simple ingredients and a light, bubbly batter, they deliver a delicate crunch with a very subtle tang from the sourdough. Trust me - once you've tried them, you'll never look at onion rings the same way again.
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Ingredient Notes
Here are some pantry staples you will need to make these sourdough discard onion rings:
- plain flour: also known as all-purpose flour.
- baking powder.
- seasoning: garlic powder, paprika, turmeric, a pinch of salt and black pepper.
- sourdough discard: 100% hydration, ideally, fridge-cold. You may also use active bubbly starter, if that's what you have on hand. Avoid overly old and acidic sourdough starter discard that's been sitting unfed for more than a week.
- sparkling water: or still water, or beer.
- large onion: yellow onions, white onions, and red onions are all great choices and make delicious onion rings, but note that red onion rings will be stronger tasting.
- neutral oil: we typically use vegetable oils with a high smoke point, like sunflower oil, avocado oil or canola oil. Peanut oil may also be used, but avoid olive oil.
- panko breadcrumbs: optional but highly recommended.
As always, find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Important Tips For Crispy Onion Rings
- Slice your onions thinly, between 0.5 and 1 cm thick. If the rings are too thick, the coating can turn deep brown before the onion softens inside.
- Always pat the onion rings dry with a paper towel before coating to remove excess moisture. This helps achieve a crispy texture and prevents sogginess.
- Use hot oil heated to the correct oil temperature between 180°C - 190°C (350°F - 370°F). Too cool, and the coating will absorb oil and become greasy; too hot, and it will burn quickly.
- No need for a deep fryer or gallons of oil - about an inch of oil in a frying pan is enough to submerge the onion rings.
- Fry the rings in batches, giving them plenty of room so they can crisp up rather than steam or stew. Overcrowding the pan lowers the oil temperature and results in soggy onion rings.
- Choose a neutral oil with a high smoke point, such as vegetable or sunflower oil, for the best frying results.
- Using sparkling water instead of still water in the batter adds extra lightness and crunch to the coating, thanks to the bubbles creating air pockets as it fries.
Additional Step For Extra-Crispy Onion Rings
For an irresistible crunch, try this quick extra step: after dipping your onion rings in the sourdough batter, coat them in a bowl of panko breadcrumbs before frying.
The light, airy crumbs create an extra-crispy shell that takes these onion rings to the next level-perfect for when you want that satisfying crunch in every bite.
Serving Suggestions
These homemade onion rings make a great option as a side dish or snack. Serve them with your favourite dipping sauce - ranch dressing and barbecue sauce, or Cottage Cheese Pickle Dip are all good choices.
You can also stuff these fried onion rings into burgers for extra crunch or serve them alongside grilled meats like steaks or chicken.
More Sourdough Discard Recipes
Looking for more ways to use up your starter? If you loved these sourdough discard onion rings, you'll enjoy our Sourdough Fried Pickles too. And what about Sourdough Cauliflower Cheese to accompany your Sunday Roast this week? Explore our other sourdough recipes using discard - perfect for minimising waste and maximising flavour.
Sourdough Onion Rings
Ingredients
For Sourdough Batter
- 45 g (¼ cup) plain flour all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon turmeric
- a generous pinch of salt
- 100 g (⅓ cups) sourdough discard, 100% hydration
- 90-100 ml (¼ cups) cold sparkling or still water, or beer
Other Ingredients:
- 1 large onion sliced into rings
- 3-4 tablespoon flour for coating onion rings
- neutral oil for frying
- 60 g panko breadcrumbs
Instructions
- Lay the onion rings in a single layer on a few sheets of paper towel and pat dry from the top to remove excess moisture.
- In a small bowl, mix the flour, baking powder, garlic powder, paprika, and turmeric. Season with a pinch of salt and black pepper.
- In a separate bowl, whisk together the sourdough discard and 90 ml of cold sparkling water.
- Add the dry mix into the discard mixture and stir until fully combined.
- Heat about 1-2 cm of neutral oil in a frying pan over medium-high heat. It should reach 180°C-190°C (350°F-370°F).
- Place the flour for the coating in a shallow bowl.
- Dip the onion rings in the flour.
- Then dip them into the sourdough batter, coating well. Then coat them in panko breadcrumbs.
- Carefully place the coated onion rings into the hot oil in batches.
- Fry for about 2-3 minutes turning them a couple of times. They should be golden brown and crispy.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Serve immediately!
Nutrition
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