Crispy Onion Ring Tower (Printable)

Stack of thick onion rings coated in seasoned batter and fried until golden and crunchy.

# What You 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:

01 - Peel onions and slice into ¾-inch thick rings. Separate individual rings and set aside.
02 - In a large bowl, combine flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper. Whisk until evenly blended.
03 - Beat eggs and cold sparkling water in a separate bowl until thoroughly combined.
04 - Incorporate wet mixture into dry ingredients, whisking to form a smooth batter. Add additional sparkling water if batter is too thick.
05 - Pour panko breadcrumbs into a shallow dish for coating.
06 - Dip each onion ring into the batter, allowing excess to drip off, then cover thoroughly with panko breadcrumbs.
07 - Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry onion 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 coated rings in a single layer, spray lightly with oil, and air-fry for 8 to 10 minutes, turning halfway through for even crispness.
09 - Stack onion rings into a tower on a serving platter. Serve immediately with preferred dipping sauces.

# Expert Suggestions:

01 -
  • They're shatteringly crispy on the outside with that sweet onion softness inside—the textural contrast is basically crack for your mouth.
  • You can stack them into an actual tower and watch people's eyes light up before they even taste them.
  • Air fryer version means you can make this without heating up your kitchen or your conscience about deep-frying.
02 -
  • Oil temperature is non-negotiable—too cool and they're greasy, too hot and the outside burns before the onion softens. A thermometer is your best friend here.
  • Sparkling water isn't pretentious, it's physics—the carbonation creates a lighter, crispier coating than still water ever could.
  • Panko really does make a difference; regular breadcrumbs turn into paste, panko stays crispy.
03 -
  • Keep your oil between 350-360°F with a thermometer—it's the difference between crispy and greasy, and you'll taste it.
  • The cold sparkling water is the real MVP here; it stays cold longer and keeps your batter light and airy instead of warm and dense.
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