So you’ve made a sourdough starter, you’re feeding it daily and making delicious bread. What are you supposed to do with the discard you pull out to make room for the feeding? Make onion rings of course!
Using sourdough starter as onion ring batter makes for crispy, fluffy onion rings with a slightly sour flavor (like buttermilk). We really enjoyed them and will definitely be making them again.
- 1/2 cup sourdough starter
- 2 cup flour
- 1/2 – 1 cup water
- Seasoning of choice (we used Tony’s creole seasoning)
- 1 large onion, cut into rings
- Heat enough oil for deep frying in a pan to 350 degrees
- Pull out two bowls for dredging. Fill one with 1 cup of your flour.
- In the other bowl, mix your sourdough starter with the remaining cup of flour and enough water to get a pancake batter consistency (wet enough to dip, but tacky enough to stick to the onion rings). Add your seasoning of choice. We used Tony’s Creole seasoning, but you could also just do salt and pepper if you’d rather.
- Dip onion rings one at a time into flour, then batter mixture. Immediately place ring in oil. You can cook more than one at a time, just make sure they have plenty of room to fry evenly and not crowd each other.
- Fry the rings until golden brown, the remove with a slotted metal spoon or skimmer. Place rings on a plate lined with a paper towel to absorb some of the grease.
- Serve warm with ranch dressing, barbecue sauce, or your dip of choice.
What do you do with your “discard” sourdough?