If you like onion rings, then you’ll love this simple version made with sourdough starter. It’s all the flavor of an onion ring built into the simplicity of a fritter. Include the cayenne for that extra kick, or omit, for a milder flavor.
- 1½ cups sourdough starter
- 1 Tbsp. sugar
- 1 Tbsp. cornmeal
- 1 tsp. salt
- ¼ tsp. ground cayenne (optional)
- ½ tsp. baking soda
- 1 tsp. baking powder
- 2½ cups chopped onion
- Lard, tallow, or coconut oil for frying
- In a medium bowl, combine sourdough starter, sugar, cornmeal, salt, and cayenne with a whisk. Sprinkle in baking soda and baking powder and whisk until just combined.
- Fold in chopped onions, stirring down the batter if needed.
- Heat a 10-inch cast-iron skillet over medium heat and add approximately ½ inch of fat for frying.
- Spoon a heaping tablespoonful of batter into the fat, flattening it out with the back of the spoon to create an even patty. Repeat to fill pan.
- Fry until crisp and golden brown underneath, about 4-7 minutes. Flip and cook the other side until deep brown.
- Remove with a slotted spatula. Place on a plate and cool a few minutes before serving. Repeat with remaining batter, adding additional fat to the pan as needed.
- Serve fritters while still warm, salting to taste.