Crispy Golden Onion Rings (Printable Version)

Golden, crispy onion rings with a light, flavorful batter and a crisp finish.

# What You 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 Frying

10 - Vegetable oil for deep frying

# How-To Steps:

01 - Separate the onion slices into individual rings and set aside.
02 - In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, paprika, and garlic powder until well combined.
03 - Gradually whisk in the cold sparkling water or beer until the batter is smooth and thick.
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 battered rings in panko breadcrumbs.
06 - Carefully lower rings into hot oil and fry for 2 to 3 minutes, turning occasionally until golden brown and crisp.
07 - Remove onion rings with a slotted spoon and drain on paper towels. Serve hot with your preferred dipping sauce.

# Expert Advice:

01 -
  • They shatter when you bite into them, then melt into soft, sweet onion—the contrast is everything.
  • You can have restaurant-quality results in your own kitchen without any special equipment beyond a pot.
  • The batter stays crispy for longer than you'd expect, so they're perfect for feeding a crowd.
02 -
  • If your oil isn't hot enough, you'll get greasy, soggy rings; if it's too hot, they'll brown before the onion softens inside—keep that thermometer honest.
  • Cold batter in hot oil is what creates that shattering crust; warm batter makes them dense and heavy.
03 -
  • A thermometer is worth its weight in gold—invest in a good instant-read one and use it every single time.
  • If your batter seems to be sliding off the onion rings, it's probably not cold enough or thick enough; let it rest in the fridge for ten minutes.
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