Sourdough Onion Rings
This homemade sourdough onion rings recipe uses sourdough discard and panko bread crumbs for the perfect crunchy crust. They're easy to fry on your stove, and cooked to crispy golden perfection! Crunchy and delicious, serve these crunchy onion rings as a tasty snack, appetizer, or side dish!
Amy's Notes
These are the best homemade onion rings using leftover sourdough starter and a few simple ingredients.
They're fried to crispy, crunchy, golden perfection and they taste just like restaurant onion rings! Dip them in your favorite dipping sauce like ranch dressing or classic onion ring sauce we included in the recipe card.
They pair perfectly as side with sourdough hamburgers, ham and cheese sliders, and grilled cheese sandwiches.
Enjoy! xx
Ingredients & Substitutions
- Onion rings: You'll need a large onion (yellow, Vidalia, white, or sweet), all-purpose flour, sourdough discard, panko breadcrumbs, seltzer water, salt, black pepper, garlic powder, and vegetable oil for frying.
- Onion Ring Sauce: You'll need mayonnaise, ketchup, smoked paprika, Cajun seasoning, Worcestershire sauce, and salt.
How to Make Sourdough Onion Rings
To begin, prep each mixture so it's ready to go. In a shallow bowl or baking dish, whisk together the garlic powder, flour, and salt. To a second bowl, mix together the sourdough discard and seltzer water. To a third bowl, add the panko crumbs.
Step 1
Toss an onion ring slice into the flour mixture until it's fully coated.
Step 2
Using a fork, dip the onion ring slice into the sourdough discard batter until fully coated.
Step 3
Then, toss the onion ring slice into the panko bread crumbs. I like to use my fingers to gently press the crumbs onto the onion ring.
Step 4
Add the battered onion ring to a parchment-paper-lined baking sheet to rest and let the coating settle for a moment. Repeat with the remaining onion ring slices.
While the coated onion rings rest, heat the vegetable oil in a large pot or Dutch oven until the thermometer reads 350°F (176°C).
Step 5
Using a spider strainer, carefully add two to three onion rings to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until the onion rings are golden brown. You will need to fry the onion rings in batches.
Using the spider strainer, remove the onions from the pot and place them on a paper towel-lined plate. Repeat with the remaining onion rings.
Step 6
Add the sauce ingredients to a bowl, whisk together, and enjoy!
How to Store
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. When you're ready to eat, toss them in a 375°F oven or air fryer for 5–10 minutes to get that crunch back. To freeze, flash-freeze on a baking sheet first, then bag them. They'll keep for up to 3 months.
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Sourdough Onion Rings
INGREDIENTS
- 300 grams (300 g) sourdough starter discard
- ½ cup all-purpose flour (add another ¼ cup of flour if needed)
- ¼ cup (60 g) seltzer water (see notes)
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large yellow onion
- 2 cups panko breadcrumbs
- 6 cups vegetable oil
Onion Ring Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- ½ teaspoon smoked paprika
- ½ teaspoon cajun seasoning
- ½ teaspoon Worcestershire sauce
- salt (to taste)
INSTRUCTIONS
- Using a sharp knife, carefully slice the onions into ½" slices. Pull the rings apart.
- In a shallow bowl or baking dish, whisk together the garlic powder, flour, black pepper, and salt. To a second bowl, mix together the sourdough discard and seltzer water. To a third bowl, add the panko crumbs.
- Toss an onion ring slice into the flour mixture until it's fully coated.
- Using a fork, dip the onion ring slice into the sourdough discard batter until fully coated.
- Then, toss the onion ring slice into the panko bread crumbs. I like to use my fingers to gently press the crumbs onto the onion ring. Add the battered onion ring to a parchment paper-lined baking sheet. Repeat with remaining onion rings.
- While the coated onion rings are resting, heat up the vegetable oil in a large pot or Dutch oven until the thermometer reaches 350°F (176°C).
- Using a spider strainer, carefully add two to three onion rings to the hot oil making sure not to overcrowd the pot. Fry for about 2-3 minutes or until the onion rings are golden brown. You will need to fry the onion rings in batches.
- Using the spider strainer, remove the onions form the pot and place on a paper towel-lined plate. Repeat with remaining onion rings.
- Add the sauce ingredients to a bowl, whisk together, and enjoy!