Crispy Golden Onion Rings (Printable)

Create perfectly crispy golden onion rings with a light, flavorful batter. Deep-fried to irresistible perfection in 30 minutes.

# 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 until well combined.
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 Suggestions:

01 -
  • The batter stays perfectly light thanks to cold sparkling water creating those tiny bubbles that make each shell shatter-crisp
  • These come out of the fryer with a golden color that looks restaurant-quality but take maybe thirty minutes from start to finish
02 -
  • Cold batter is absolutely non-negotiable—if your sparkling water warms up, you lose the carbonation and the texture becomes dense instead of light
  • Overcrowding the oil drops the temperature dramatically, leading to greasy, soggy rings instead of crispy ones
  • Paper towels are your friend, but don't let the rings sit too long or they'll lose that just-fried crunch that makes them special
03 -
  • Separate your onion rings by size before battering them, and fry the larger rings first—they take longer to cook and you want everything done at the same time
  • If your batter seems too thick after standing for a while, add another splash of cold sparkling water one tablespoon at a time until it's the right consistency again
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