Crispy golden onion rings (Printable Version)

Golden, crispy onion rings with a light, flavorful batter, ideal for snacking or sides.

# What You'll Need:

→ Vegetables

01 - 2 large yellow onions

→ 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 black pepper
07 - 1/2 teaspoon paprika
08 - 1 cup cold sparkling water

→ Coating

09 - 1 cup panko breadcrumbs

→ For Frying

10 - Vegetable oil for deep frying

# Directions:

01 - Peel onions and slice into rings approximately 1/2 inch thick; separate rings carefully and set aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika until combined.
03 - Slowly whisk in cold sparkling water until the batter achieves a smooth and thick consistency.
04 - Spread panko breadcrumbs evenly on a shallow plate for breading.
05 - Heat vegetable oil in a deep pot or fryer to a steady 350°F (175°C) to ensure proper frying temperature.
06 - Dip each onion ring into the batter, allowing excess to drip off, then thoroughly coat with panko breadcrumbs.
07 - Carefully lower coated rings into hot oil in batches and fry for 2 to 3 minutes, turning once until golden brown and crisp.
08 - Remove fried onion rings with a slotted spoon and drain on paper towel-lined plate to absorb excess oil.
09 - Serve onion rings hot accompanied by your preferred dipping sauce.

# Expert Advice:

01 -
  • They're impossible to mess up once you understand the batter-to-oil temperature relationship, which means you'll nail them even on your first try
  • The sparkling water trick creates an impossibly light, crispy coating that stays crunchy even as they cool
  • Ready in 30 minutes total, these become your secret weapon for impressing guests without spending all day in the kitchen
02 -
  • Cold sparkling water is not a preference, it's essential. Flat water or warm water will give you a dense, heavy coating instead of the light, crispy one that makes this recipe worth making
  • Oil temperature is everything. A thermometer is worth buying just for this recipe. If your oil isn't hot enough, rings absorb oil and become greasy rather than crispy
  • Don't skip the cornstarch. It sounds like an extra step, but it's what transforms an ordinary battered ring into something that stays crispy even as it cools
03 -
  • Keep a small bowl of extra panko nearby. As you fry multiple batches, the panko on your coating plate gets wet and clumpy. Refreshing it halfway through makes a noticeable difference in the final texture
  • If your first batch isn't quite as crispy as you want, your oil temperature was probably a few degrees too low. Adjust and watch how the next batch performs—the learning curve is quick

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