Challenging Times are the Mother of Invention

[Fiona Ryan]

I hate to waste sourdough starter discard at the best of times, even though it’s ‘just’ flour and water. But with flour now taking on the mythical qualities of gold dust, if I’m going to be using that valuable flour to feed my starter, I’m sure as heck going to use the starter discard.
I present: Sourdough Discard Onions Rings. 
The batter is simply discard (approx 1/3 cup) + 1/4 tspn baking soda. I dredged the onion rings in flour, dipped into the batter and then shallow fried until brown. Drain and give them a good grind of salt. They were unbelievably crisp and crunchy. Not an everyday snack but certainly a treat. I commend them to you!

[Andrew Cumberland]

Fantastic. 

[Susan]

Mmmmm sounds yummy.  You have any curcubit blossoms at the moment?  I imagine them stuffed with ricotta and battered would also be another great use. 

[Sophie]

yuuummmmm

[Sophie]

yum what a good idea!

[Jeff Kiehne]

How about doing a tin of pineapple rings   that is what i did.

[Andrew Cumberland]

Yum!

[Fiona Ryan]

I’m not an animal! ; )

[Dianne Caswell]

What a wonderful idea. I also use mine to make Waffles.

[Fiona Ryan]

Yes, I do waffles and pancakes as well but they need extra ingredients and some sitting time so the onion rings are a simple solution. Having said that, I did make waffles today and had some of the best strawberries I’ve tasted in a long time (shop bought). 

[Andrew Cumberland]

Yum 

[Andrew Cumberland]

I just threw them in a bowl of discarded starter.  Works a treat.  

[Fiona Ryan]

Excellent! The baking soda just gives some oomph to the bubbles but by all means, leave it out.