Crispy Onion Rings Batter (Printable Version)

Golden, crunchy onion rings with a light, flavorful batter for a satisfying snack or side.

# 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 freshly ground black pepper
07 - 1/2 teaspoon paprika
08 - 1 cup cold sparkling water

→ For Frying

09 - Vegetable oil, for deep frying

→ Optional for Serving

10 - Sea salt, to taste
11 - Dipping sauces (ketchup, ranch, aioli)

# Directions:

01 - Separate the onion slices into individual rings and set aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika until combined.
03 - Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms.
04 - Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F.
05 - Working in batches, dip the onion rings into the batter, allowing excess to drip off, then carefully lower into the hot oil.
06 - Fry the onion rings for 2 to 3 minutes per side or until golden brown and crisp.
07 - Remove the rings with a slotted spoon and place on paper towels to drain; immediately sprinkle with sea salt.
08 - Serve hot alongside your preferred dipping sauces.

# Expert Advice:

01 -
  • They're genuinely crispy outside and tender inside without any greasy heaviness.
  • The method works every single time, which means you'll actually make them again instead of relegating them to restaurants.
  • Takes less time than ordering takeout, which is deeply satisfying.
02 -
  • The batter must be cold and the water carbonated—there's no substitute for either of these, and skipping them is the reason most homemade onion rings disappoint.
  • Oil temperature is everything; get a thermometer and trust it, because guessing by look will fail you every single time.
03 -
  • Save a small bowl of batter on ice—if it starts thickening as you cook, thin it back down with a splash of cold water so each batch is consistent.
  • Don't skip the paper towels; they absorb oil that would otherwise make them greasy and ruin the texture you worked for.

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