Golden Crunchy Onion Rings (Printable Version)

Golden, crunchy onion rings with seasoned batter, perfect as an appetizer or tasty side dish.

# What You'll Need:

→ Vegetables

01 - 2 large yellow onions, peeled and sliced into 1/2-inch rings

→ Dry Ingredients

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 smoked paprika (optional)
08 - 1 cup panko breadcrumbs

→ Wet Ingredients

09 - 1 cup cold sparkling water (or regular cold water)
10 - 2 large eggs

→ For Frying

11 - Vegetable oil, for deep frying

# 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 smoked paprika until evenly mixed.
03 - In a separate bowl, whisk the eggs and cold sparkling water until thoroughly combined.
04 - Gradually add the wet mixture to the dry ingredients, whisking continuously until a smooth batter forms.
05 - Place panko breadcrumbs in a shallow dish for breading.
06 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
07 - Dip each onion ring into the batter, allowing excess to drip off, then thoroughly coat with panko breadcrumbs.
08 - Carefully lower the coated rings into the hot oil in batches, frying for 2 to 3 minutes or until golden brown and crisp.
09 - Remove the fried onion rings using a slotted spoon and drain on paper towels.
10 - Serve the onion rings hot accompanied by your preferred dipping sauce.

# Expert Advice:

01 -
  • Getting that perfect crunch on the outside while keeping the onion tender inside feels like a secret only a close friend would share
  • The seasoning is just right, making these onion rings totally addictive and a real crowd-pleaser
02 -
  • Using cold sparkling water makes the batter lighter and crunchier, a tip I wish I had when I started
  • The panko breadcrumbs are a game changer—regular breadcrumbs just don't deliver the same crunch
03 -
  • Whisk batter gently to avoid overworking the flour and keep it airy
  • Double dredging in batter and panko gives extra crunch that lasts even after cooling

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