Sourdough Discard Onion Rings
Golden, crisp, and full of flavor—these sourdough discard onion rings are a cozy, homemade twist on a restaurant favorite.
Servings: 15 2 rings per person
Calories: 56kcal
Cost: $7
Ingredients
- 1 2 large yellow onions sliced into ¼-inch rings
- 1 cup sourdough discard
- 1 cup sparkling water
- 2 ½ teaspoons baking powder
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 cups cups oil or tallow/lard preferably coconut oil, tallow, or lard.
Instructions
- Peel and slice large onions into rings. Separate and set aside.
- In a large bowl, whisk together sourdough starter discard, sparkling water, baking powder, flour, and salt until smooth.
- Heat hot oil in a Dutch oven or deep fryer to 350–375°F.
- Dip onion rings into the flour mixture, shake off excess, and fry in small batches until golden brown, about 2–3 minutes per side.
- Remove with a slotted spoon and let drain on a paper towel-lined plate or wire rack.
- Serve warm with honey mustard or ranch dressing.
Notes
-
Can I use white or yellow onions instead of red?
Yes, you can substitute other onion varieties, but keep in mind that red onions give the most vibrant color and slightly sweeter flavor. White onions will taste sharper, while yellow onions add a mild, earthy tone. -
Do I need to use canning salt?
Canning or kosher salt is best because it’s free from anti-caking agents and iodine, which can make the brine cloudy or affect the flavor. Avoid table salt for this reason. -
How soon can I eat them after canning?
They’re safe to eat once sealed and cooled, but the flavor improves after about one week as the onions fully absorb the brine and spices.
Nutrition
Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.5mg
