Description
Crispy Onion Rings are a classic American snack or side dish, featuring sweet onion slices dipped in a seasoned, airy batter and coated in crunchy panko breadcrumbs, then fried to a perfect golden brown. This recipe delivers a light, crispy exterior with a tender onion inside, making it an ideal accompaniment for burgers, barbecues, or a flavorful dip.
Ingredients
Scale
Onions
- 2 large sweet onions (like Vidalia), sliced into 1/2-inch rings and separated
Batter & Coating
- 1 1/4 cups all-purpose flour, divided
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1 cup cold sparkling water (or cold club soda)
- 1–2 cups panko breadcrumbs (for extra crunch)
For Frying
- Oil for frying (vegetable or canola oil)
Instructions
- Soak the Onions: Place the sliced onion rings in a bowl of ice water and soak for 15 to 30 minutes. This optional step helps enhance the crispiness of the final onion rings.
- Prepare Flour for Dredging: In a shallow bowl, set aside 1/2 cup of the all-purpose flour to be used later for dredging the onion rings before battering.
- Make the Batter: In a separate bowl, whisk together the remaining 3/4 cup flour, cornstarch, baking powder, salt, paprika, garlic powder, and cayenne pepper. Gradually stir in the cold sparkling water until you achieve a thick, smooth batter with no lumps.
- Prepare the Breadcrumbs: Pour the panko breadcrumbs into a third shallow bowl, ready for coating the battered onion rings.
- Heat the Oil: Heat vegetable or canola oil in a deep pan or fryer to 350°F (175°C), ensuring enough oil depth to fully submerge the onion rings for frying.
- Dredge and Coat the Onion Rings: Working in batches, remove onion rings from the ice water and pat them dry thoroughly. Dredge each ring in the plain flour, then dip completely into the batter. Immediately press each battered ring into the panko breadcrumbs, coating evenly for extra crunch.
- Fry the Onion Rings: Carefully lower the coated onion rings into the hot oil. Fry them for 2 to 3 minutes per side until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Season: Remove the cooked onion rings with a slotted spoon and drain on paper towels. While still hot, sprinkle lightly with salt to enhance flavor.
- Serve: Serve the crispy onion rings immediately with your favorite dipping sauces such as ranch, spicy mayo, or ketchup for the best taste and texture.
Notes
- For an extra crispy texture, double-dip the onion rings by repeating the batter and breadcrumb coating process.
- These onion rings are best enjoyed fresh but can be reheated in an air fryer or conventional oven to restore crunchiness.
- Recommended dipping sauces include ranch, spicy mayo, or ketchup to complement the savory flavor.
