Crispy golden onion rings (Printable)

Golden, crispy battered onion rings with a flavorful, light crunch perfect for snacks or starters.

# What You'll Need:

→ Vegetables

01 - 2 large yellow onions, peeled and sliced into 1/2-inch rings

→ Batter

02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon garlic powder
08 - 1 cup cold sparkling water or cold beer

→ Coating

09 - 1 cup panko breadcrumbs (optional, for extra crunch)

→ For Frying

10 - Vegetable oil for deep frying

# Directions:

01 - Separate onion slices into individual rings and set aside.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, paprika, and garlic powder until evenly combined.
03 - Gradually whisk cold sparkling water or beer into the dry ingredients until a smooth, thick batter forms.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
05 - Working in batches, dip onion rings into the batter, allowing excess to drip off. For extra crunch, dredge coated rings in panko breadcrumbs before frying.
06 - Carefully lower onion rings into hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
07 - Remove rings with a slotted spoon and drain on paper towels. Serve hot with a preferred dipping sauce.

# Expert Advice:

01 -
  • They come out impossibly crispy on the outside and tender inside, even on your first try.
  • The cold sparkling water trick creates an airy batter that stays light instead of becoming heavy and soggy.
02 -
  • Cold batter is absolutely essential; warm or room-temperature batter will absorb oil instead of crisping up.
  • Don't crowd the pan—fry in small batches so the oil temperature stays consistent and the rings cook evenly instead of steaming.
03 -
  • Slice your onions and separate them about fifteen minutes before you start frying so they lose a little moisture, which helps them stay crispy inside.
  • Save a spoonful of batter and fry it as a tester before your first official batch to make sure the oil is the right temperature and your batter consistency is perfect.
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