Ingredients

• 1/2 cups sourdough starter
• 1 Tbsp. sugar
• 1 Tbsp. cornmeal
• 1 tsp. salt
• 1/4 tsp. ground cayenne (optional)
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 21/2 cups chopped onion
• Lard, tallow, or coconut oil for frying

Directions

1. 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.
2. Fold in chopped onions, stirring down the batter if needed.
3. Heat a 10-inch cast-iron skillet over medium heat and add approximately ½ inch of fat for frying.
4. 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.
5. Fry until crisp and golden brown underneath, about 4-7 minutes. Flip and cook the other side until deep brown.
6. 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.
7. Serve fritters while still warm, salting to taste.

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