Crispy Onion Ring Tower (Printable View)

Golden thick-cut onion rings stacked high, coated in a savory batter and fried for crunch.

# Ingredient List:

→ 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 or air fryer spray

# How to Make:

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 until evenly combined.
03 - In a separate bowl, beat the eggs with cold sparkling water until thoroughly blended.
04 - Add wet ingredients to dry ingredients and whisk until a smooth batter forms. If batter is too thick, add a splash more sparkling water.
05 - Place panko breadcrumbs in a shallow dish for easy coating.
06 - Dip each onion ring into the batter, allow excess to drip off, then thoroughly coat in panko breadcrumbs.
07 - Heat vegetable oil to 350°F. Fry coated rings in batches for 2 to 3 minutes, turning occasionally, until golden brown and crisp. Drain on wire rack or paper towels.
08 - Preheat air fryer to 400°F. Arrange onion rings in a single layer, spray lightly with oil, and air-fry for 8 to 10 minutes, turning halfway through until golden and crispy.
09 - Stack cooked onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Tips:

01 -
  • That first bite delivers a satisfying crackling sound before you get the sweet onion underneath.
  • The sparkling water trick keeps the batter impossibly light and crispy, not heavy or greasy.
  • You can make them ahead and reheat—perfect for when you're feeding a crowd and don't want to be stuck at the stove.
  • They look fancy enough to impress but honestly require zero fancy skills.
02 -
  • Oil temperature is everything—too cool and they absorb oil and become greasy; too hot and they brown before the onion cooks through.
  • Don't let your batter sit more than a few minutes before frying or the baking powder loses its lift and your rings become dense.
  • If you're frying batches, keep finished rings warm on a rack in a 200°F oven so they don't get soggy while you finish the rest.
03 -
  • Keep your oil at exactly 350°F with a reliable thermometer—guessing leads to either greasy or overcooked rings.
  • Separate your onion rings immediately after slicing so they don't stick together, making them easier to coat evenly.
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