Crispy Onion Ring Tower (Printable Version)

Thick-cut onion rings in a crunchy batter, fried golden for a shareable, tasty side or appetizer.

# Ingredient List:

→ Vegetables

01 - 2 large yellow onions

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ Wet Ingredients

09 - 1 cup cold sparkling water
10 - 2 large eggs

→ Coating

11 - 2 cups panko breadcrumbs

→ For Frying

12 - Vegetable oil for deep-frying

# Step-by-Step Instructions:

01 - Peel onions and slice into ¾-inch thick rings. Separate rings and set aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.
03 - In a separate bowl, beat eggs with cold sparkling water until well blended.
04 - Add wet mixture to dry ingredients and whisk until smooth. If batter is too thick, add a splash more sparkling water.
05 - Place panko breadcrumbs in a shallow dish for coating.
06 - Dip each onion ring into the batter, allowing excess to drip off, then coat thoroughly in panko breadcrumbs.
07 - Heat vegetable oil to 350°F in a deep fryer or heavy pot. Fry onion rings in batches for 2–3 minutes, turning occasionally, until golden and crispy. Drain on wire rack or paper towels.
08 - Preheat air fryer to 400°F. Arrange coated rings in a single layer, spray lightly with oil, and air-fry for 8–10 minutes, turning halfway until crisp and golden.
09 - Stack fried rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • The sparkling water trick makes the batter so impossibly light and crispy, almost like you're biting into clouds made of gold.
  • You get two cooking methods so you can choose based on your mood—deep-fried for maximum indulgence or air-fried when you want the same golden crunch with less oil.
02 -
  • If your batter is too thick, it'll cling to the onion like heavy armor and won't crisp evenly; too thin and it'll slide off and separate from the ring entirely—you want it to coat like a second skin.
  • The oil temperature matters more than you think; 350°F is the sweet spot because it cooks the inside before the outside burns, but if your oil isn't hot enough, you'll end up with soggy, greasy rings.
03 -
  • Separate your onion rings immediately after slicing so they're loose and ready to dip; nested rings are harder to coat evenly and take longer to cook through.
  • If you're air-frying, don't skip the oil spray—it makes the difference between crispy and just-cooked, and a light mist is all you need.
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