Name: Sourdough Discard Onion Rings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 50 g cornstarch (~¾ cup); 25 g all-purpose flour (~⅓ cup); 40–50 g sourdough discard (~¼ cup); 1 pinch fine sea salt (~⅛ tsp); 100 g cold sparkling water (100 ml); 250 g Greek yogurt (1 cup); 75 g buttermilk (¼ cup); 5–10 g chives, finely chopped (2 tbsp); 5–10 g dill, finely chopped (2 tbsp); 5 g lemon juice (1 tbsp); 2 g onion powder (¾ tsp); 2 g garlic powder (¾ tsp); 2 g sea salt (¾ tsp); 1 g cracked black pepper (½ tsp); ~1 L high-heat neutral oil (4 cups, adjust as needed) — grapeseed, canola, or vegetable; 2 medium sweet onions (Vidalia or Spanish), sliced into 1.25 cm (½ inch) rings; Sea salt, for seasoning

Description

These sourdough onion rings are ultra crispy, golden, and full of flavour. Made with sourdough discard and served with a cool, creamy homemade ranch dip, they’re the perfect appetizer, snack, or game-day treat. No fancy tools required — just pantry staples and a good pan for frying.

Ingredients

Scale

For the Sourdough Onion Ring Batter:

50 g cornstarch (~¾ cup)
25 g all-purpose flour (~⅓ cup)
40–50 g sourdough discard (~¼ cup)
1 pinch fine sea salt (~⅛ tsp)
100 g cold sparkling water (100 ml)

For the Homemade Ranch Dip:

250 g Greek yogurt (1 cup)
75 g buttermilk (¼ cup)
5–10 g chives, finely chopped (2 tbsp)
5–10 g dill, finely chopped (2 tbsp)
5 g lemon juice (1 tbsp)
2 g onion powder (¾ tsp)
2 g garlic powder (¾ tsp)
2 g sea salt (¾ tsp)
1 g cracked black pepper (½ tsp)

For Frying & Serving:

~1 L high-heat neutral oil (4 cups, adjust as needed) — grapeseed, canola, or vegetable
2 medium sweet onions (Vidalia or Spanish), sliced into 1.25 cm (½ inch) rings
Sea salt, for seasoning

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Instructions

Prepare the Onions:
Slice onions crosswise into ½-inch rings. Separate into individual rings and set aside.
Make the Batter:
In a medium bowl, whisk together the cold sparkling water and sourdough discard until smooth. In a separate bowl, mix the cornstarch, flour, and salt. Add the dry ingredients to the wet mixture and whisk until the batter is smooth and has the consistency of a thin pancake batter.
Let the batter sit at room temperature for 20 minutes to hydrate.
Heat the Oil:
Heat oil in a Dutch oven or heavy skillet to 365–395°F (185–200°C). Use a thermometer for accuracy.
Fry the Onion Rings:
Dip onion rings into the batter, letting excess drip off. Carefully place into the hot oil, working in batches. Fry for 3–4 minutes per side, until golden and crisp. Remove and drain on a paper towel–lined plate. Season with salt while hot.
Make the Ranch Dip:
In a bowl, whisk together all ranch ingredients until smooth. Chill for 15–30 minutes before serving.
Serve:
Serve the sourdough onion rings immediately with ranch on the side or drizzled over top.

Notes

Resting the batter for 20 minutes is key to getting that light, crisp coating that sticks beautifully to the onion rings.

Use the coldest sparkling water you can — the carbonation and chill both help keep the batter airy.

For best results, fry in batches and keep the cooked rings warm in a low oven (around 90°C / 195°F) while you finish the rest.

The batter is best used within 1 to 2 hours of mixing, as it will lose some of its lightness over time.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Sourdough Discard
Method: Deep Frying
Cuisine: American