Crispy Onion Ring Tower (Printable Version)

Thick onion rings coated in seasoned batter and panko, fried to a golden crisp for a tasty stack.

# 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 or air fryer spray

# Step-by-Step Guide:

01 - Peel onions and slice into ¾-inch thick rings. Separate 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 eggs and sparkling water until well blended.
04 - Add wet mixture to dry ingredients and whisk until smooth. Add extra sparkling water if batter is too thick.
05 - Place panko breadcrumbs in a shallow dish.
06 - Dip each onion ring into batter, letting excess drip off, then coat evenly in panko breadcrumbs.
07 - Heat oil to 350°F. Fry rings in batches for 2–3 minutes, turning occasionally until golden and crispy. Drain on rack or paper towels.
08 - Preheat air fryer to 400°F. Arrange rings in a single layer, spray lightly with oil, and air-fry for 8–10 minutes, turning halfway through.
09 - Stack onion rings into a tower on a platter and serve immediately with preferred dipping sauces.

# Expert Tips:

01 -
  • These rings stay impossibly crunchy outside while keeping the onion tender and sweet inside, a contrast that makes people keep reaching for just one more.
  • They look spectacular stacked into a tower, which means less fussing and somehow more impressive than fussy plating.
02 -
  • If your batter is too warm or the oil isn't hot enough, the coating will slide right off and you'll end up with breaded oil instead of breaded onions—temperature discipline matters.
  • Stacking the rings while they're still hot keeps them in place and prevents them from sliding; once they cool they lock together naturally.
03 -
  • If you're making these ahead, fry them fully, let them cool on a rack, and reheat in a 350°F oven for 5 minutes right before serving instead of microwaving them into submission.
  • Separate your onion rings while you're peeling them; onions are less likely to tear apart if you handle them gently before they're cold.
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