Crispy Golden Onion Rings (Printable Version)

Crispy, golden onion rings coated in a light, flavorful batter and fried to perfection for an irresistible appetizer or 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

→ For Frying

10 - Vegetable oil for deep frying

# How To Make It:

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.
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 Advice:

01 -
  • Incredibly Crispy: A combination of cornstarch and cold sparkling water creates a light batter that fries to golden perfection.
  • Simple Ingredients: Made with pantry staples you likely already have on hand.
  • Quick and Easy: Ready in just 30 minutes, making it the perfect last-minute appetizer or side dish.
  • Restaurant-Quality at Home: Achieve that classic American diner taste and texture in your own kitchen.
02 -
  • Keep it Cold: Using very cold sparkling water or beer is crucial for a light and crispy batter. The cold liquid reacts with the hot oil to create a superior texture.
  • Mind the Temperature: Maintain an oil temperature of 350°F (175°C). If the oil is too cool, the rings will absorb too much oil and become greasy. If it's too hot, the batter will burn before the onion is cooked.
  • Don't Overcrowd: Fry the onion rings in small batches to prevent the oil temperature from dropping and to ensure they cook evenly and don't stick together.
  • Drain Well: Immediately transfer the fried rings to paper towels to drain excess oil. This helps them stay crispy.
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