Crispy golden onion rings (Printable Version)

Golden, crispy onion rings with a light, flavorful batter fried to a perfect crunch.

# 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 extra crunch)

→ Frying

10 - Vegetable oil, for deep frying

# Directions:

01 - Separate onion slices into individual rings and set aside.
02 - Whisk together flour, cornstarch, baking powder, salt, paprika, and garlic powder in a medium bowl.
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, letting excess drip off; for extra crunch, dredge in panko breadcrumbs before frying.
06 - Carefully lower rings into hot oil and fry for 2 to 3 minutes, turning occasionally until golden brown and crisp.
07 - Remove with slotted spoon and drain on paper towels.
08 - Serve hot with preferred dipping sauces such as ranch, ketchup, or spicy mayo.

# Expert Advice:

01 -
  • The batter stays light and crispy without turning soggy, even after a few minutes on the plate.
  • You can taste the onion itself, not just a thick shell of breading that overpowers everything.
  • It's quick enough to pull together on a whim when friends show up unexpectedly.
  • The sparkling water trick gives you that airy crunch without needing a fryer full of beer.
02 -
  • Don't overcrowd the pot or the temperature will drop and your rings will turn greasy instead of crisp.
  • Use cold batter and cold onions, the contrast with the hot oil is what creates that perfect crunch.
  • If the batter isn't sticking well, pat the onion rings dry with a towel first to remove excess moisture.
03 -
  • Freeze the separated onion rings for 15 minutes before battering, it helps the coating stick and keeps them from falling apart in the oil.
  • Add a tablespoon of vodka to the batter for an even crispier texture, the alcohol evaporates faster than water and leaves behind extra crunch.
  • Use a spider strainer instead of a slotted spoon for easier handling and better draining.
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