Crispy Onion Ring Tower (Print-Friendly)

Thick-cut onion rings with crunchy golden coating, perfect for parties or sides.

# What You'll Need:

→ Vegetables

01 - 2 large yellow onions

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ Wet Ingredients

09 - 1 cup cold sparkling water
10 - 2 large eggs

→ Coating

11 - 2 cups panko breadcrumbs

→ For Frying

12 - Vegetable oil for deep-frying

# How To Make It:

01 - Peel onions and slice into ¾-inch thick rings. Separate each ring and set aside.
02 - Whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
03 - Beat eggs and cold sparkling water in a separate bowl until fully combined.
04 - Pour wet mixture into dry ingredients and whisk until smooth. Add additional water if batter is too thick.
05 - Place panko breadcrumbs in a shallow dish for coating.
06 - Dip each onion ring into the batter, allowing excess to drip off, then dredge thoroughly in panko crumbs.
07 - Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry onion rings in batches for 2 to 3 minutes, turning occasionally, until golden and crispy. Drain on a wire rack or paper towels.
08 - Preheat air fryer to 400°F (200°C). Arrange coated rings in a single layer, spray lightly with oil, and air-fry for 8 to 10 minutes, turning halfway through until crisp and golden.
09 - Stack the fried onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • The sparkling water trick creates an impossibly light, crispy exterior that stays crunchy even after a few minutes.
  • Thick-cut rings mean you actually taste the sweet caramelized onion inside, not just breading.
  • It's the kind of dish that makes people ask for the recipe before they've even finished eating.
02 -
  • Ice-cold ingredients matter more than you'd think; warm batter won't crisp up the same way, so keep that sparkling water in the fridge until the moment you use it.
  • Don't skip the separation step with the onion rings or they'll fuse together and you'll have a frustrating blob instead of individual rings.
  • If your oil temperature drops below 340°F, the rings will absorb oil instead of crisping up, so use a thermometer and don't rush.
03 -
  • Don't skip the separation step with the onion rings or they'll stick together; even just soaking them in water for a few minutes helps them come apart cleanly.
  • If your batter seems lumpy, strain it through a fine-mesh sieve and add the sparkling water in stages rather than all at once.
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