Crispy Onion Ring Tower (Printable)

Thick-cut onion rings fried to golden crunch, perfect for sharing or as a flavorful side.

# 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

# Step-by-Step Guide:

01 - Peel the onions and slice into ¾-inch thick rings. Separate the rings and set aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.
03 - In a separate bowl, beat the eggs with cold sparkling water until fully blended.
04 - Pour wet ingredients into the dry mixture and whisk to form a smooth batter. Add more sparkling water if batter appears 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 thoroughly coat in panko breadcrumbs.
07 - Heat vegetable oil to 350°F in a deep fryer or heavy pot. Fry the onion rings in batches for 2 to 3 minutes, turning occasionally, until golden and crisp. Drain on wire rack or paper towels.
08 - Preheat air fryer to 400°F. Arrange coated rings in a single layer, spray lightly with oil, and air-fry for 8 to 10 minutes, turning halfway, until golden and crisp.
09 - Stack the cooked onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Tips:

01 -
  • They're crispy on the outside and melt-in-your-mouth tender inside—no sad, soggy rings in sight.
  • The sparkling water trick gives you an impossibly light, airy batter that shatters when you bite it.
  • You can make them in a deep fryer or air fryer, so no excuses about mess or equipment.
02 -
  • The sparkling water must be cold and added just before frying—this is what separates a light, crispy ring from a dense, heavy one.
  • Don't skip the cornstarch; it's the reason these rings shatter in your mouth instead of being chewy.
  • Oil temperature is everything—too cold and they'll be greasy, too hot and they'll brown before the onion softens.
03 -
  • Separate your onion rings while they're fresh—they slide apart much easier than if they've been sitting in a pile.
  • A candy or deep-fry thermometer isn't optional if you want consistent, crispy results every time.
  • Stack your finished rings on a rack rather than a plate so they stay crispy on all sides.
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