Golden, crunchy, and perfectly seasoned, crispy onion rings are one of those snacks everyone loves. With their light, airy coating and tender onion center, they’re the perfect side dish for burgers, fried chicken, or even on their own with your favorite dipping sauce.
This recipe shows you how to make onion rings that stay crispy and golden, using a simple sparkling water batter for extra lightness and panko breadcrumbs for that perfect crunch. The best part? They’re quick, easy, and guaranteed to disappear fast!
What Are Onion Rings?
Onion rings are a classic fried snack made by dipping thick onion slices into a smooth batter, coating them in breadcrumbs, and frying until golden. The secret to great onion rings lies in the batter — it should be cold and airy to create a light, crispy crust while keeping the onion inside tender and sweet.
These homemade onion rings are just as crunchy as restaurant-style ones, but fresher and even more flavorful.
Why Everyone Will Love This Recipe
- Ultra Crispy Texture: Thanks to cold sparkling water and panko breadcrumbs.
- Light and Airy Batter: Creates a delicate crunch instead of a heavy coating.
- Easy to Make: Only a few ingredients and quick frying time.
- Perfect Side Dish: Ideal with burgers, sandwiches, or dipping sauces.
- Crowd-Pleaser: Great for parties, game nights, or casual dinners.
Tips for Perfect Crispy Onion Rings
- Use Cold Batter: The colder the batter, the crispier the coating.
- Keep Oil Hot: Maintain 175°C (350°F) for even frying.
- Use Panko Breadcrumbs: They’re lighter and crispier than regular breadcrumbs.
- Dry the Onions: Pat the rings dry before dipping to help the batter stick.
- Serve Immediately: Onion rings are best enjoyed fresh out of the fryer.
How to Store Onion Rings
If you have leftovers (rarely the case!), store them in an airtight container in the refrigerator for up to 1 day. Reheat in the oven or air fryer at 180°C (350°F) for 5–7 minutes to restore crispiness.
How to Freeze Onion Rings
You can freeze uncooked coated onion rings for later use. Arrange them on a tray in a single layer, freeze until solid, and store in a freezer-safe bag for up to 1 month. Fry directly from frozen, adding 1–2 extra minutes to the cooking time.
Ingredients
How to Make Crispy Onion Rings
Peel the onions and slice them into thick rings, about 1 cm (½ inch) thick. Carefully separate each ring, keeping them intact.
Peel the onions and slice them into thick rings, about 1 cm (½ inch) thick. Carefully separate each ring, keeping them intact.
In a bowl, whisk together very cold sparkling water and flour until you get a smooth, thick batter. The carbonation in the sparkling water is the secret to a light and airy coating. For an extra boost, chill the batter in the fridge for 10 minutes before using.
In a bowl, whisk together very cold sparkling water and flour until you get a smooth, thick batter. The carbonation in the sparkling water is the secret to a light and airy coating. For an extra boost, chill the batter in the fridge for 10 minutes before using.
Dip each onion ring into the batter, letting any excess drip off, then roll it in panko breadcrumbs to coat completely. The panko gives them that signature crispy texture.
Dip each onion ring into the batter, letting any excess drip off, then roll it in panko breadcrumbs to coat completely. The panko gives them that signature crispy texture.
Heat vegetable oil in a deep pan to 175°C (350°F). Fry a few onion rings at a time — overcrowding will lower the oil temperature and make them soggy. Cook for 2–3 minutes per batch, turning occasionally, until golden and crisp.
Heat vegetable oil in a deep pan to 175°C (350°F). Fry a few onion rings at a time — overcrowding will lower the oil temperature and make them soggy. Cook for 2–3 minutes per batch, turning occasionally, until golden and crisp.
Remove the onion rings from the oil and drain them on paper towels. Sprinkle immediately with salt so it sticks to the hot surface. Serve warm with your favorite dips — ketchup, aioli, or spicy mayo all work beautifully.
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