Crispy Golden Onion Rings (Printer-Friendly)

Golden, crispy onion rings coated in a light, flavorful batter and fried until perfectly crisp.

# 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 Make:

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 the 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 batter, allowing excess to drip off. For added 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 and crisp.
07 - Remove fried rings with a slotted spoon and drain on paper towels. Serve hot with preferred dipping sauce.

# Expert Tips:

01 -
  • The cornstarch and sparkling water combination makes them ridiculously crispy without that heavy, battered feel.
  • Ready in 30 minutes from peeling to plate, perfect for unexpected guests or cravings.
  • They're so good, you'll stop buying the frozen version forever.
02 -
  • Room-temperature batter won't stick properly and slides right off the onions—keep it cold and use it quickly.
  • Oil temperature is non-negotiable; even 25 degrees too cool makes them heavy and oil-soaked rather than crispy.
  • Never crowd the pan; frying more than a handful at a time drops the temperature and ruins the texture.
03 -
  • Pat your onion rings completely dry with paper towels before battering—any moisture prevents the batter from sticking and creates splattering oil.
  • Save your oil and strain it through cheesecloth after cooling; it can be reused several times if stored properly, making this less wasteful than it seems.
Go Back