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!