Category Archives: Sourdough Onion Rings

Sourdough Onion Rings

Sorry no pictures on this (yet). This is a good idea for using up old leftover bread starter. Reader Kristin suggests:

Thin your starter with a little cold water, salt to taste, and use as batter to coat onion rings (dredge rings in flour first.) Deep-fry until deep golden brown, drain and salt again. Just make sure your batter is thin, so the onion rings will be shatteringly crisp–it’s like biting into a light bulb. But in a good way.

Pure genius. And I trust you about the light bulb bit. Thanks so much Kristin!

Filed under:  Pastry, Sourdough Onion Rings | Leave a comment