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Sourdough "Discard" Onion Rings

Salty, crispy, and full of flavor these Sourdough Onion Rings make a great snack or side.
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Ingredients
  

  • 1 c Unfed sourdough starter or discard I used it cold right out of the refrigerator
  • 1 large Vadalia Onion sliced 1/4 inch thick Remove any film from between the layers
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 1-2 quart cooking oil

Instructions
 

  • Place oil in a heavy bottom frying pan, Dutch Oven or to the recommended fill line of a deep fryer, and begin to slowly bring the temperature up to 325-350 degrees. ( You may need to adjust this depending on the pan that you use.)
  • Mix the sourdough starter, and the egg together and then add in the salt, smoked paprika, onion powder, garlic powder, and oregano. You want a thin pancake batter consistency that will stick to the spoon yet run off of it at the same time. You can adjust the thickness to your preference by adding flour to thicken it or milk to thin it out.
  • Peel and slice your onion to about 1/4 inch thick. Remove any film that is between the onion rings.
  • Once the oil has reached the needed temperature, dip one onion ring into the batter and do a test run to see if you need to either turn up your heat or turn it down. Too hot of heat will result in the outside being burnt and the inside onion raw. Frying them in oil that is not hot enough can result in a greasy ring that will become soggy quickly.
  • Fry them in small batches, frying for 2-5 minutes each flipping them over to make sure both sides brown evenly. Remove them to a cooling rack or paper towel lined plate.
  • Serve immediately and enjoy.
  • To store leftover onion rings place them in an air tight container and store them in the refrigerator for up to a week. They will need to be reheated in the oven to bring back their crispness.
  • You can freeze leftover onion rings or make up multiple batches and freeze them for a later time to save time. Once the onion rings have cooled off completely, store them in an air tight container or freezer bag and freeze for up to 3 months.