Crispy golden onion rings (Print view)

Golden, crispy onion rings with a light, flavorful batter fried to perfection for a tasty snack.

# 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 Frying

10 - Vegetable oil, for deep frying

# Cooking Steps:

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 cold sparkling water or beer 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, letting excess drip off. For extra crunch, dredge battered rings in panko breadcrumbs.
06 - Carefully lower onion rings into hot oil and fry for 2 to 3 minutes, turning occasionally until golden brown and crisp.
07 - Remove onion rings with a slotted spoon and drain on paper towels.
08 - Serve hot with your preferred dipping sauce.

# Expert Ideas:

01 -
  • The batter stays impossibly light and crispy thanks to the sparkling water doing all the work for you.
  • They come together in under 30 minutes, making them perfect for unexpected guests or when you need something to feel restaurant-quality at home.
  • Once you nail this technique, you'll find yourself making them constantly because they're genuinely better than most takeout versions.
02 -
  • Temperature is everything—I learned this the hard way by making rubbery, oil-soaked onion rings before investing in a thermometer, and it changed everything about this recipe.
  • Don't let your batter sit for more than 10 minutes after mixing; the baking powder starts losing its lift, and you'll get denser rings that don't fry as beautifully.
03 -
  • Save your oil after frying if it stayed clean; strain it through cheesecloth and reuse it for another batch or two before tossing it, which saves money and the environment.
  • If your rings are breaking apart during frying, your oil isn't hot enough—the exterior needs to set quickly to hold the onion inside secure.
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