Crispy Golden Onion Rings (Printable version)

Golden, crispy onion rings coated in a light, flavorful batter, fried to a perfect crunch.

# What You 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

# Step-by-step guide:

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 cold beer until smooth and thick batter forms.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
05 - Working in batches, dip onion rings into the batter and allow excess to drip off. Optionally, dredge in panko breadcrumbs for extra crunch.
06 - Carefully lower coated 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 preferred dipping sauce such as ranch, ketchup, or spicy mayo.

# Expert Advice:

01 -
  • The carbonation in the batter creates these impossibly light, airy bubbles that make every bite feel like eating a cloud
  • They stay crispy for way longer than any restaurant version, so you can actually sit down and enjoy them instead of rushing to eat before they get soggy
02 -
  • Crowding the oil drops the temperature fast and gives you greasy rings, so work in small batches even if it takes longer
  • The batter temperature matters—keep your sparkling water in the fridge until the very last second for the crispiest results
03 -
  • Use sweet onions if you can find them—they caramelize slightly while frying and add this incredible sweetness that balances the salty batter
  • The batter works perfectly for fried pickles too, which is basically the best accidental discovery I have ever made in the kitchen
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