Crispy Golden Onion Rings (Printable Version)

Crispy, golden onion rings coated in a light batter and fried to perfection for the ultimate appetizer.

# 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 for extra crispiness)

→ 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.
03 - Gradually whisk in the cold sparkling water (or beer) until a smooth, thick batter forms.
04 - Heat 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 battered rings in panko breadcrumbs before frying.
06 - Carefully lower onion rings into the hot oil and fry for 2–3 minutes, turning occasionally, until golden brown and crisp.
07 - Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

# Expert Suggestions:

01 -
  • The batter stays impossibly light and airy thanks to the secret sparkling water ingredient
  • These rings emerge from the oil with restaurant-quality crunch every single time
  • They reheat surprisingly well in the oven, though they rarely last long enough to need reheating
02 -
  • Overcrowding the oil drops the temperature and results in greasy rings, so work in small batches
  • The sparkling water must be ice-cold or you lose the carbonation benefit that creates the light texture
  • Letting battered rings sit too long before frying makes them soggy, so have everything ready before you start dipping
03 -
  • Let finished rings rest on a wire rack over paper towels instead of directly on paper towels, which keeps them crispy on all sides
  • Season immediately with a tiny pinch of salt while theyre still hot for maximum flavor impact
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