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New Recipe- Sourdough Onion Rings

Writer's picture: ginamaunuginamaunu

Happy Monday! I thought I'd start this week off on a high note. With this weekend's dinner plans consisting of none other than Walleye, it was my job to come up with a side to pair it with. Admittedly, I was having a lazy Saturday and just didn't feel like going to Target for ingredients, so I needed to come up with something with what I had on hand. I never have a shortage of sourdough starter and discard so that's where the creative wheels started turning.


With the oil already coming to temperature in the fryer I figured why not do something using the same cooking mechanism. Sourdough Onion Rings it was! The batter was thin enough that it didn't take away from the onion, and even better it held onto the onion. It is always the worst when you bite into an onion ring and the onion just slides out. So, if you happen to have your own starter, a friend with discard (I can be that friend) this is an absolute must try!



Sourdough Onion Rings Recipe


Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes


Servings: 4


Ingredients:


1 Large Sweet Yellow Onion

200g Sourdough Starter or Discard

100g Ginger Ale

15g Baking Powder

10g Smoked Paprika

200g All Purpose Flour

20g Sea Salt

2L Peanut Oil


Instructions


  1. Slice the onion into rings approximately 1/4 thickness (you can cut them thicker or thinner depending on your preference) and separate the pieces. Set aside.

  2. In a medium sized mixing bowl combine your sourdough starter or discard, baking powder and ginger ale. Whisk until the batter is thin.

  3. In a large dish, combine the all-purpose flour and the smoked paprika.

  4. Heat the oil to 350/375 degrees Fahrenheit.

  5. Dip the onion rings into the all-purpose flour mixture to lightly coat and then into the batter. After dipping in the batter, coat the rings again in the all-purpose flour mixture. You can do this in batches.

  6. Use a fork to gently place the onion rings into the hot oil. Do not overcrowd them in the oil as it will cause the temperature of the oil to drop and the rings to potentially stick together.

  7. Turn the rings after about a minute in the oil to ensure even frying. They will need approximately 3-5 minutes to cook depending on the size. Remove the rings once golden brown and place them on paper towel to absorb the oil.

  8. While warm, sprinkle with the sea salt before serving.

  9. Enjoy!


Sourdough Onion Rings | Nordic Bakester
Sourdough Onion Rings | Nordic Bakester

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