Sourdough Battered Onion Rings
If you find your batter a little too runny to coat the onion rings, just whisk in another 10g of flour. The batter will keep for a couple of days in the fridge, but remember to bring it to room temperature before using it- this will give you the best ‘crunch’!
I love these onion rings as a ‘TV supper’ treat, dunked into home-made ketchup, but they work equally well with salsa or served as a side dish with steak or a BBQ.
75g Frisky Sourdough Culture (50:50 Hydration)
40g Strong White Stoneground Flour
85g Sparkling Water
Pinch Sea Salt
1 Onion, peeled and cut into 1cm slices then separated into rings
Extra Virgin Olive Oil for shallow frying
Whisk the flour, water and salt into the culture. Leave to stand at room temperature for a couple of hours.
Heat 2-3cm of oil in a deep frying pan (or similar) to 190C. When the oil is hot, using a pair of tongs or a fork, dip some of the onion rings into the batter. Allow the excess batter to drain back into the bowl as you lift them out one by one. The batter should be thick enough to stick to the onion rings. Carefully drop each onion ring into the hot oil. Try not to overcrowd the pand otherwise your onion rings won’t crisp.
Cook the onion rings until golden brown, turning once during frying. Remove them from the oil and drain onto kitchen paper. Keep the cooked onion rings warm whilst you fry the remainder.
Enjoy whilst hot and crisp dipped into home-made ketchup!