Crispy golden onion rings (Printable)

Golden onion rings with a light, flavorful batter, fried until crisp and perfect as a snack.

# 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 (optional)

→ For Frying

10 - Vegetable oil, for deep frying

# How-To Steps:

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 beer until a smooth, thick batter forms.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
05 - Dip onion rings into the batter, allowing excess to drip off. For extra crunch, dredge battered rings in panko breadcrumbs.
06 - Carefully lower coated 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 the onion rings hot with your choice of dipping sauce.

# Expert Tips:

01 -
  • They're impossibly crispy on the outside yet tender inside—no soggy middle disasters.
  • The sparkling water trick gives you that restaurant-quality crunch without any fussy techniques.
  • Ready in 30 minutes flat, making them perfect for unexpected cravings or impressing guests.
02 -
  • Never skip the ice-cold liquid—room temperature water will give you a heavy, greasy ring that nobody wants.
  • Separate your onion rings at least 5 minutes before frying so they dry out slightly and the batter sticks better.
  • If your rings start looking dark too quickly, your oil is too hot; lower it by 25 degrees and keep a careful eye.
03 -
  • Pat your onion rings dry with a clean towel right before frying—any moisture will make the batter slide right off.
  • If you want the panko coating, dredge in batter first, then roll immediately in panko before the batter dries out.
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