Sourdough Onion Rings
If you’ve never made onion rings with sourdough breadcrumbs, prepare to fall in love. The sourdough crumbs create an extra crispy coating with incredible flavor and crunch that regular breadcrumbs just can’t match.
These homemade onion rings are golden, crunchy on the outside, tender on the inside, and perfect for serving with burgers, sandwiches, or your favorite dipping sauce. They’re easy to make and a great way to use up leftover sourdough bread.
Why You’ll Love This Recipe
- Extra crispy coating from sourdough bread crumbs
- Easy way to use leftover sourdough bread
- Better flavor than regular breadcrumbs
- Perfect appetizer or side dish
- Can be fried, baked, or air fried
- Beginner-friendly recipe
Ingredient Notes
Best Onions to Use
Sweet onions like Vidalia onions work best because they become tender and slightly sweet when cooked.
Sourdough Bread Crumbs
Use homemade sourdough bread crumbs for the best texture. Slightly stale sourdough bread works perfectly.
Liquid
Using buttermilk or milk instead of water will make the coating richer, and more tender while adding flavor
Air Fryer Instructions
- Spray onion rings lightly with oil
- Air fry at 375°F
- Cook for 10–12 minutes
- Flip halfway through cooking
Oven-Baked Instructions
Bake at 425°F on a parchment-lined baking sheet for 18–22 minutes, flipping halfway through.
Best Dipping Sauces
These onion rings pair perfectly with:
- Ranch dressing
- Garlic aioli
- Fry sauce
- Spicy mayo
- BBQ sauce
- Honey mustard
Frequently Asked Questions
Can I make these ahead of time?
You can bread the onion rings ahead of time and refrigerate until ready to fry.
Can I freeze onion rings?
Yes. Freeze breaded uncooked onion rings on a baking sheet until solid, then transfer to a freezer-safe bag.
Can I use store-bought breadcrumbs?
Yes, but homemade sourdough bread crumbs give the best flavor and texture.
Why won’t my coating stick?
Make sure the onion rings are fully coated in flour first before dipping into the egg mixture.
Sourdough Onion Rings
Courtney Moody
10
15 minutes
15 minutes
289
American
Ingredients
1 - 2 sliced onions, into 1/4-inch thick rings
1 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp garlic powder
3 eggs
1 - 1 1/2 cups water
3 cups beef tallow, for frying
Directions
Slice the onions into 1/4-inch thick rings and separate them into individual rings. Set aside.
In a mixing bowl, combine the all-purpose flour, baking powder, breadcrumbs, and salt. Whisk together until well mixed.
In a separate bowl, beat the eggs and slowly whisk in 1 cup of water until fully combined. You can add more water later if needed to reach your desired batter consistency.
Gradually add the flour mixture to the egg mixture, stirring until smooth. The batter should be thick enough to coat the back of a spoon but still pourable; adjust with more water if necessary.
In a large pot or deep skillet, heat the beef tallow over medium heat until it reaches 350°F. Use a thermometer to ensure the oil is at the right temperature for frying.
While the oil heats up, dip each onion ring into the batter with a fork, allowing any excess to drip off.
Once the oil is hot, carefully drop a few onion rings into the tallow, frying in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to turn them halfway through for even cooking.
Remove the fried onion rings from the oil and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining onion rings.
Serve the crispy sourdough onion rings immediately, garnished with your favorite dipping sauce.
