Crispy Golden Onion Rings (Print Version)

Golden onion rings coated in a light batter, fried until crisp and perfect for snacking.

# What You Need:

→ Vegetables

01 - 2 large yellow onions, peeled and sliced into ½-inch rings

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - ½ teaspoon paprika
07 - ½ teaspoon garlic powder
08 - 1 cup cold sparkling water or cold beer

→ Coating

09 - 1 cup panko breadcrumbs (optional for extra crunch)

→ For Frying

10 - Vegetable oil for deep frying

# Directions:

01 - Separate the 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 and 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 the battered rings in panko breadcrumbs.
06 - Carefully lower the coated rings into the 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 preferred dipping sauce.

# Expert Advice:

01 -
  • They stay crispy for those precious few minutes before everyone devours them, which honestly never happens because they disappear immediately.
  • The batter is so forgiving that even a first attempt turns out golden and delicious.
  • You can have restaurant-quality appetizers ready in under 30 minutes without any special equipment.
02 -
  • Cold batter is non-negotiable; I learned this the hard way when warm batter turned to soup the moment it hit the oil.
  • Don't crowd the pan because dropping too many rings at once drops the oil temperature and you'll end up with limp, oily results instead of crispy ones.
03 -
  • Use a wire rack instead of paper towels to drain them if you have one, because it lets air circulate underneath and keeps the bottom from getting soggy.
  • Slice your onions thicker than you think you need to—half an inch is the real minimum, otherwise they disappear into the batter and turn into fried flour instead of fried onion.
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