Welcome, crispy craving gremlins.
Look, I’m not here to give you a 12-paragraph story about my great aunt’s farmhouse and how she taught me to harvest wild onions by the light of the moon. No shade to Aunt Myrtle—she just didn’t make these sourdough onion rings, and these? These slap harder than nostalgia ever could.
If you’ve got sourdough discard sitting in your fridge looking sad, and an onion that’s seen better days but still has potential like a washed-up rockstar… congrats. You’re about 20 minutes away from crispy, golden perfection.
🧅 Why You’ll Love These Sourdough Onion Rings
- Crispiest coating ever thanks to the triple-layer method.
- No waste recipe – uses up your sourdough discard.
- Customizable – use sourdough bread crumbs or panko.
- Quick cook time – done in under 30 minutes.
🧂 Serving Suggestions
- Serve with garlic aioli, ranch, spicy ketchup, or a tangy mustard dip.
- Perfect alongside burgers, BBQ, or even on their own as a savory snack.
- Want a spicy twist? Add paprika or cayenne to the flour!
Tips for Success
Let the onion rings rest for 2–3 minutes before serving to help the crust set.
Use cold discard straight from the fridge for best batter texture.
Keep oil at a steady 375°F for ultimate crispiness.
♻️ Storing & Reheating
Got leftovers? Store in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F for 5–7 minutes to revive that crunch.
Crispy Sourdough Onion Rings With Discard – Easy & Delicious!
Crispy Sourdough Onion Rings – These are the BEST onion rings ever! Made with sourdough discard and bread crumbs, they’re golden, crunchy, and packed with flavor. Perfect for game day, parties, or a quick savory snack. No fancy equipment needed, ready in 30 minutes.
Ingredients
Instructions
-
Heat the Oil In a heavy-bottomed pot or skillet, heat oil or tallow to 375°F (190°C) over medium or medium-low heat. Use a thermometer if you have one—keeping the oil temp steady is key for crispy results.
-
Set Up Your Dredging Station You’ll need three shallow bowls: Bowl 1: Flour, seasoned with salt & pepper Bowl 2: Sourdough discard + milk, whisked until smooth Bowl 3: Bread crumbs (sourdough or panko both work great)
-
Slice and Separate the Onion Cut your onion into thick slices, about ½ inch wide. Gently separate the rings.
-
Dredge and Coat - One by one, dip each onion ring into the flour (shake off excess), then into the sourdough-milk mixture (fully coat), and finally into the breadcrumbs. Press gently to help the crumbs stick.
-
Fry to Golden Perfection Carefully place the coated onion rings into the hot oil. Fry for 3–4 minutes or until golden brown and crisp, flipping halfway if needed. Don’t overcrowd the pan—work in batches.
-
Drain & Season Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with salt while hot.
