Crispy Onion Ring Tower (Print)

Thick-cut onion rings in a crispy golden batter, stacked high for a crunchy delight.

# 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

# Directions:

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

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and somehow never soggy no matter how long they sit.
  • The smoked paprika and garlic powder make them taste like someone actually knows what they're doing in the kitchen.
  • You can make them ahead, reheat them, and they come back to life like nothing happened.
02 -
  • Cold water in the batter is essential—warm water makes tough, dense rings every time.
  • Don't skip the oil temperature check; rings at 325°F absorb oil and taste greasy, but at 375°F they cook too fast outside and stay raw inside.
  • Panko breadcrumbs make all the difference compared to regular breadcrumbs, which create a flat, powdery crust.
03 -
  • Thick-cut onions are non-negotiable—they need time to soften inside while the outside shatters when you bite.
  • If your batter seems thin, it's probably right; thicker batters often turn heavy and greasy, thinner ones stay light and crispy.
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