Crispy golden onion rings (Printable)

Crispy golden onion rings coated in a flavorful batter, fried to a perfect crunch and served hot.

# Ingredient List:

→ 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

# Directions:

01 - Separate onion slices into individual rings and set aside.
02 - In a medium bowl, whisk flour, cornstarch, baking powder, salt, paprika, and garlic powder until well combined.
03 - Gradually whisk in cold sparkling water or beer until 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 batter, letting excess drip off. For added crunch, dredge in panko breadcrumbs before frying.
06 - Carefully lower battered rings into hot oil, frying 2–3 minutes while turning occasionally until golden and crisp.
07 - Remove fried rings with slotted spoon and drain on paper towels.
08 - Serve hot with preferred dipping sauces such as ranch, ketchup, or spicy mayo.

# Expert Tips:

01 -
  • The batter stays impossibly light and crispy thanks to sparkling water and cornstarch working together in ways still-water batters simply can't.
  • You can have golden, restaurant-quality rings ready in under 30 minutes with zero fancy equipment.
  • They're the kind of snack that disappears before you realize how many you've made.
02 -
  • Cold batter is non-negotiable—warm batter causes too much gluten to develop, and you'll end up with chewy, tough rings instead of tender ones.
  • Don't overcrowd the oil; frying too many rings at once drops the temperature and makes them absorb oil instead of crisping up.
03 -
  • Use a thermometer, not guesswork—the difference between 325°F and 350°F is the difference between greasy disappointment and crispy joy.
  • Save a few rings uneaten and let them sit for five minutes to cool; you'll notice the difference in crispiness between a fresh ring and one that's cooled slightly, which helps you dial in your own timing preferences.
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